Preheat oven to 325° & prepare a 9 x 11 pan by spraying with cooking spray.
In a skillet, heat oil over medium heat. Add onions & peppers. Saute for 3-4 minutes or until soft but not completely translucent.
While your veggies are cooking, boil the cashews for 2-3 minutes. Drain. Add to a blender with 1/2 C of fresh water (not the water you boiled them in) and blend until smooth.
In a large bowl, whisk together eggs, cashew cream, garlic powder, salt & pepper.
To assemble the egg bake: Layer the potatoes in the bottom of the pan to create a "crust". Top the potatoes with onions, peppers & ham. Spread into an even layer.Pour egg mixture over the vegetables. Shake the pan to distribute the eggs evenly. Bake in the oven for 45-55 minutes. When finished, let cool & slice into 6-8 servings.
Store leftovers in the fridge for up to 5 days.
September 1, 2020
