Bacon, Potato and Egg Breakfast Casserole
Ingredients
- 3/4 lb bacon, cut into small pieces
- 1 yellow onion diced
- 1 red bell pepper seeds removed and diced
- 3 cloves garlic minced
- 12 large eggs
- 1 cup milk
- 1 1/2 cups frozen diced potatoes (or equivalent baked potatoes)
- 1 1/2 cups shredded cheddar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions chopped
Instructions
Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
In a large skillet, cook bacon over medium heat, stirring occasionally, until done. Remove bacon with a slotted spoon and place on a paper towel lined plate.
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and shredded cheese. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top with some shredded cheese and green onions.
Bake for 40-50 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.