4 slices thick bacon, cut into strips about 1/2-inch wide
1 large yellow onion, peeled and diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
2 tsps salt, divided
8 large eggs
1 cup milk
1 tsp fresh-cracked black pepper
2 cups shredded cheddar cheese
3 cups frozen diced potatoes, unthawed (or 1 med potato for each cup)
Instructions
Heat the oven to 350F. Lightly grease a 13x9 baking dish with baking spray or olive oil.
Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)Bake for 40 minutes.
Originally Submitted
3/7/2012
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