Bacon, Potato, and Egg Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb bacon, cut into 1/2-inch strips
02 -
1 yellow onion, diced
03 -
1 red bell pepper, seeds removed and diced
04 -
3 cloves garlic, minced
05 -
12 large eggs
06 -
1 cup milk
07 -
3 cups frozen diced potatoes
08 -
2 cups shredded cheddar cheese, divided
→ Seasonings and Garnish
09 -
1 1/2 teaspoons salt
10 -
1/2 teaspoon black pepper
11 -
2 green onions, chopped
# Instructions:
01 -
Heat oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray.
02 -
Cook bacon in large skillet over medium heat until crispy. Remove with slotted spoon to paper towel-lined plate. Roughly chop and set aside.
03 -
Add onion and red pepper to bacon grease in skillet. Cook over medium heat until tender. Add garlic and cook 2 minutes more.
04 -
In large bowl, beat eggs and whisk in milk. Stir in cooked vegetables, potatoes, 1 cup cheese, and all but 3/4 cup of bacon. Season with salt and pepper.
05 -
Pour mixture into prepared baking dish. Top with remaining cheese and green onions. Bake 20 minutes until eggs begin to set.
06 -
Add remaining bacon to top of casserole. Bake additional 20-30 minutes until eggs are firm and top is slightly golden. Let stand 10 minutes before serving.
# Notes:
01 -
Can be prepared up to 24 hours ahead
02 -
No need to thaw frozen potatoes
03 -
Leftovers reheat well