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Whole30 Denver Omelet Bake

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 6 people

Ingredients
  

  • 10 eggs
  • 2 C canadian bacon or ham, diced
  • 1 C green pepper, diced
  • 1 C onion, diced
  • 1/2 C cashews + 1/2 C water for cashew cream
  • 3 medium russet potatoes, thinly sliced into rounds I recommend using a mandolin
  • 1/2 tsp garlic powder
  • 1 tbsp avocado oil
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • 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.
Keyword breakfast, breakfast bake, dairy free, eggs, gluten free, paleo, whole30