Slow Cooker Western Omelette Brunch Bake

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.

Prep Time 15

Cook Time 8

Total Time 23

Servings 6

Calories 339kcal

Ingredients

1 tbsp butter
1 Onion, diced
1 Small Red Sweet Pepper, diced
1 Small Yellow Pepper, diced
4 cups Frozen Hash Brown Potatoes
1 cup Diced Cooked Ham
6 Large Eggs
2 tbsp 5% Light Cream or Milk
1 tsp Dry Mustard
1 tsp Garlic Powder
1/2 tsp Salt
Pinch Cayenne Pepper
1 cup Shredded Cheddar Cheese (Old or Medium)

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 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

Tip: Serve with a simple mixed green salad.

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

Nutrients per serving (1/6th recipe): 339 calories, 17 g total fat, 708 mg sodium, 30 g carbohydrates, 3 g fibre, 19 g protein. Excellent source vitamin C, riboflavin, folate, vitamin B12, selenium and zinc. Good source of vitamin A, niacin, calcium and iron.

Slow Cooker Western Omelette Brunch Bake