Omelet in the Deep Covered Baker

It's your omelet...what do you like?

All you Deep Covered Baker lovers...Here is a wonderful breakfast/brunch recipe for you!!  This can be made in the Deep Covered Baker (serves 8-10)or the New Round Covered Baker (for 2-4)  This recipe can be modified to your likes (add red green peppers, mushroom, bacon, whatever!!) it is a wonderful recipe...I just cut in half this recipe for the mini baker.  The bakers are available on my website everyday all day at www.pamperedchef.biz/vickimehaffey
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Enjoy!! Let me know you make it!!

 
1 or 2 potatoes, peeled/cubed
1 small onion, chopped
2 T butter, sliced
8 eggs, beaten
1/2 c heavy whipping cream (i used milk)
salt/pepper
cheddar & Monterey Jack cheese
bacon or any other or NO meat...Up to you!!
Cook the bacon in the bar pan in a 400-425° oven for 20-25 minutes.
Cut potatoes into small chucks.
Using Food Chopper, chop onion. Place potato & onion into bottom of Deep Covered Baker. Run butter through Egg Slicer or knife & place slices on top of potato/onions. Cover & microwave for 3 minutes. Meanwhile, whisk eggs with Stainless Steel Whisk; whisk in heavy whipping cream; add salt & pepper to taste (ok, laugh - can't taste at this point!). Grate cheeses with Rotary Grater. When the potatoes are fork tender, sprinkle half of the cheese over them. Pour the egg mixture over top & sprinkle on rest of the cheese. Cook in the microwave for 13 minutes. Chop bacon with Knife or chopper? & sprinkle on top. Serve with more shredded cheese, if desired.
(opt.: fresh mushrooms – sliced w/Egg Slicer, green pepper/knife &/or chopper) You can add ham or cooked sausage in place of bacon to egg mixture or veggies to the onion, potato layer. Make sure to check the middle of the eggs to see they are cooked all the way.

If you read this, and like it...let me know.  Your encouragement keeps me going!!  Thanks for reading!