Ham Omelet

*10 Ing. or Fewer *Gluten-Free

Makes 12 servings

Prep. Time: 15 minutes  Cooking Time: 7–9 hours  Ideal slow-cooker size: 6-qt.

Needed at Time of Preparation:

1 lb. ham, chopped

1 onion, chopped

1 green bell pepper, chopped

1 cup sliced fresh mushrooms

12 eggs, beaten

1 Tbsp. thyme, basil, rosemary, or tarragon, depending on what you like

½ tsp. cayenne pepper

Preparation instructions:

1.   Place all ingredients in a gallon-sized freezer bag.

2.   Smoosh the ingredients in the bag until they’re well blended.

3.   Remove as much air as possible and seal bag.

4.   Label the bag with the information below, then freeze.

Information for Freezer Bag:

HAM OMELET

Makes 12 servings

Cooking Time: 7–9 hours  Ideal slow-cooker size: 6-qt.

Needed at Time of Cooking:

32-oz. bag frozen hash brown potatoes, or 5 cups cooked, shredded potatoes *choose the cooked, shredded potatoes to keep this recipe gluten-free

1 cup whole milk

2 cups shredded cheddar cheese

Instructions:

1.   Thaw bag completely for 24–48 hours or more.

2.   Spray crock with nonstick spray.

3.   Place shredded potatoes in the bottom of the crock.

4.   Pour contents of the freezer bag, milk, and shredded cheddar over the top of hash browns. Stir to combine well.

5.   Cover and cook on Low 7–9 hours, until omelet is set in the middle and lightly browned at edges.

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