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
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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