Make Ahead Western Omelets in Slow Cooker Baked Potatoes

Course: Mornings

Cuisine: North American

Keyword: baked potato, freezer-friendly, make ahead, slow cooker, western omelet

Prep Time: 30

Cook Time: 4

Total Time: 4 30

Servings:

An easy-to-assemble and freezer-friendly filling breakfast is ready with little hands on.

12 large eggs
1/4 cup cold water
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 cup of each minced green, red, and yellow bell pepper (about 1/2 of a medium bell pepper)
1/4 cup minced red onion (about 1/4 of a large onion)
2 tablespoons chopped fresh cilantro, plus more to garnish (1/2 a bunch)
1 tablespoon minced jalapeño pepper, optional (1/2 of a medium pepper)
2 ounces diced cooked ham (about 1/4 cup)

Create a rack for the potatoes to rest on by molding two pieces of aluminum foil into two 5" long coils. Arrange the coils in the bottom of your slow cooker's ceramic insert.
Pour 2" inches of water into the bottom of the slow cooker.
Place each of your potatoes into the center of separate squares a heavy duty aluminum foil. Drizzle a 1/2 teaspoon of extra virgin olive oil over each potato and season each generously with salt and black pepper.
Cover the slow cooker and cook your potatoes on high heat for 4 hours or on low for 8 hours.
Once the cooking time is up, you can reduce the slow cooker's temperature to warm to hold the potatoes until you're ready to eat them.

Preheat your oven to 350°F. Generously grease a muffin tin with olive oil spray or non-stick cooking spray. Place the pan in the oven as it heats while you mix your eggs.
In a large mixing bowl whisk together the eggs, water, salt, cumin, granulated garlic powder, chili powder, and black pepper until the eggs run smooth.
Set the eggs aside.
In a separate bowl, combine the bell peppers, red onion, cilantro, and ham.
Carefully, remove the hot pan from the oven. Portion out 2 tablespoons of the veggie-ham mix into each cup in the muffin tin (if you have leftover mix, just divide it evenly between the muffin cups)
Pour a 1/4 cup of the egg mixture into each of the veggie-filled cups. Again, if you have any remaining egg mixture, divide it evenly between the cups.
Bake the omelets for 15 minutes, or until they puff up and the centers are no longer jiggly.

Once the Western omelets have finished baking, remove them from the oven and allow them to cool on the counter for 5 minutes- they'll deflate slightly- that's okay.
After they've cooled, use an offset spatula to remove the omelets from the muffin tin and transfer them to a cookie sheet or a platter. Place the pan in the refrigerator and let the omelets cool completely in the fridge. This will make wrapping them for storage easier.
Once the omelets are firm, wrap them tightly in plastic film and pack them in a freezer-safe storage container. Store the omelets in the fridge for 48 hours, or in the freezer for 2 months.

When you're ready to enjoy the omelets, unwrap them and place the omelet in a microwave-safe bowl. Use the same plastic it was wrapped in to cover the bowl and heat the omelet in 30 second bursts, on high, until warmed through.
After you've re-heated the omelet, use a fork to scramble it, or eat it as is.

Use a knife to cut a slit into one of the cooked potatoes. Push together the sides of the potato to open it slightly.
Sprinkle a generous pinch of cheddar cheese onto the hot potato.
Top the potato with the re-heated Western omelet, more cheese, sour cream and/or salsa, and fresh cilantro.
Enjoy while hot.