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Don’t let brunch get you down! A simple combination of ingredients placed in the slow cooker and voila…brunch is served. Local greenhouse peppers and potatoes (as hash browns) along with ham unite to delight your family.

Serves 6


Slow Cooker Western Omelette Brunch Bake
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  • 1 tbsp butter
  • 1 onion, diced
  • 1 small Ontario greenhouse sweet red pepper, diced
  • 1 small Ontario greenhouse yellow pepper, diced
  • 1 ⅛ quarts frozen hash brown potatoes
  • 1 cup cooked ham, diced
  • 6 eggs
  • ⅛ cup 5% light cream or milk
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • ⅓ tsp salt
  • pinch cayenne pepper
  • 1 cup cheddar cheese (old or medium), shredded


  1. Line the bottom and sides of a 4 quart (4 L) slow-cooker insert with a large sheet of dampened parchment paper.
  2. In large skillet, over medium-high heat, melt butter. Stir in onion and red and yellow peppers. Cook, stirring frequently, until softened, about 7 minutes. Transfer to large bowl. Stir in potatoes and ham and spoon into slow cooker.
  3. In medium bowl or large glass measuring cup, beat together eggs, cream, dry mustard, garlic powder, salt and cayenne; pour over filling in slow cooker. Sprinkle with cheese. Cook immediately or cover and refrigerate overnight.
  4. Cook on HIGH for 2½ to 3 hours or until thermometer inserted in center reaches 165°F (74°C) and cheese is bubbly. Let stand for 5 minutes. Lift the parchment paper holding the brunch bake out of the slow cooker. Transfer to a serving dish.


Serve with a simple mixed green salad. Replace the ham with 5 slices of cooked bacon, crumbled.

Thank you to our friends at Egg Farmers of Ontario for generously providing us with this recipe.

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