Slow Cooker Western Omelette Brunch Bake

Ready in 23 minutes

Prep 15 minutes

Cook 8 minutes

SERVINGS

METRIC

IMPERIAL

15 ml 1 tbsp butter
1 1 onion, diced
1 1 small sweet red pepper, diced
1 1 small yellow pepper, diced
1 L 4 cups frozen hash brown potatoes
250 ml 1 cup cooked ham, diced
6 ml 6 eggs
30 ml 2 tbsp 5% light cream or milk
5 ml 1 tsp dry mustard
5 ml 1 tsp garlic powder
2 ml 1/2 tsp salt
pinch cayenne pepper
250 ml 1 cup cheddar cheese (old or medium), shredded

Don’t let brunch get you down! A simple combination of ingredients placed in the slow cooker and voila…brunch is served. Peppers, hash browns, potatoes and ham unite to delight your guests.

Instructions

Line the bottom and sides of a 4 quart (4 L) slow-cooker insert with a large sheet of dampened parchment paper.

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.

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.

Cook on HIGH for 2½ to 3 hours or until thermometer inserted in centre 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.

Tips

Serve with a simple mixed green salad.

Replace the ham with 5 slices of cooked bacon, crumbled.

Nutritional Facts

Amount Per Serving

339 Calories
Fat

17 g
Sodium

708 mg
Carbohydrates

30 g
Fibre

3 g
Protein

19 g
Excellent source of vitamin C, riboflavin, folate, vitamin B12, selenium & zinc.
Good source of vitamin A, niacin, calcium & iron.