Bacon and Potato Egg Casserole
 
 
Author:
Recipe type: Breakfasat
Ingredients
  • 1 lb of bacon
  • 1 red bell pepper, seeds removed and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 12 large eggs
  • 1 cup milk
  • 3 cups frozen diced potatoes
  • 2 cups shredded cheddar cheese, divided
  • 1½ tsp salt
  • ½ tsp black pepper
Instructions
  1. Grease a 9x13 baking dish with non stick spray and set aside
  2. In a large skillet cook bacon over medium heat to desired doneness (soft or crispy, you choose!)
  3. Remove bacon from skillet and place on paper towel lined plate. Roughly chop and set aside
  4. Drain most of the bacon grease from your skillet and add onion and red pepper to skillet and cook over medium heat until tender add garlic and cook until fragrant (apprx 1-2 min) set aside
  5. In a large bowl beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes (straight from the freezer frozen).salt pepper and 1 cup of the shredded cheese. Stir in ¼ of the chopped bacon and pour the mixture into the greased pan. Top with remaining cup of cheese.
  6. If waiting to cook the egg casserole refrigerate casserole and remaining bacon at this point for up to 24 hours or Preheat oven at 350 degrees to bake
  7. When ready to bake place pan into preheated oven at 350 degrees and bake for 20 minutes. The eggs should just be starting to set up. Carefully sprinkle the remaining bacon on top and bake for an additional 20 -25 minutes until the eggs are firm and the casserole is just beginning to brown on top. Let stand for 10 minutes.
  8. Cut into squares and serve warm. Enjoy
Recipe by The Gingham Apron at https://www.theginghamapron.com/bacon-and-potato-egg-casserole/