Slow Cooker Western Omelette Brunch Bake

Serves 6

100

Slow Cooker Western Omelette Brunch Bake

Save Recipe

Print Recipe

Ingredients

• 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

Instructions

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.

Notes