Recipe of the Day: Bacon, Potato and Egg Casserole

I just got this in an email from Brookshires and wanted to share it with you all that enjoys eating as I do.

Servings:6

Preparation Time:15 minutes

Cook Time:40 minutes

You can make this bacon, potato and egg casserole for breakfast, dinner or brunch.

Ingredients

4 slices thick bacon, cut into strips about 1/2-inch wide

1 large yellow onion, peeled and diced

1 yellow bell pepper, cleaned out and diced

4 cloves garlic, minced

1/3 cup sun-dried tomatoes, chopped

2 tsp salt, divided

8 large eggs

1 cup milk, fat content between 1% and 4% (whole)

1 tsp fresh-cracked black pepper

2 cups shredded cheddar cheese

3 cups frozen diced potatoes, unthawed

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Directions

Heat the oven to 350°F. Lightly grease a 13x9 inch 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.)

When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Bye for now,

 

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