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1
Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno.
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2
Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste.
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3
Bake until the vegetables are golden brown and soft, about 15 minutes.
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4
On separate large metal tray lined with parchment paper, add the mushrooms.
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5
Pour over some more of the melted butter and put in oven for 5 minutes.
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6
Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes.
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7
Remove from the oven and chop.
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8
Add the diced ham to an oven-proof skillet and bake for 8 minutes.
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9
Preheat the oven to 350 degrees F.
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10
Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl.
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11
Add the raw green and red peppers, along with the cheeses.
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12
Mix thoroughly.
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13
In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg.
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14
Mix thoroughly.
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15
In 2 pans with raw crust, add equal amounts of all of the solid ingredients.
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16
Pour in the egg mixture and bake for 35 minutes.
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17
Serve warm.
