Bacon Potato Egg Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup of milk
02 -
3 garlic cloves, finely chopped
03 -
3 cups of frozen potato cubes
04 -
1 pound bacon, sliced into 1/2-inch pieces
05 -
2 cups of cheddar cheese, shredded (split into two parts)
06 -
1 yellow onion, chopped into small pieces
07 -
12 big eggs
08 -
1 red bell pepper, no seeds, diced
→ Seasonings and Garnish
09 -
2 green onions, finely sliced
10 -
1 1/2 teaspoons of salt
11 -
1/2 teaspoon of ground black pepper
# Instructions:
01 -
Turn your oven on to 350°F. Spray a 9×13 casserole pan with an anti-stick spray.
02 -
Put the bacon in a big skillet over medium heat, cooking until crispy. Use a slotted spoon to move it to a plate lined with paper towels. Cut it into chunks afterward.
03 -
Toss the onion and red pepper into the bacon fat that’s in the skillet. Let it cook on medium heat until they soften. Stir in the garlic and let it cook another couple of minutes.
04 -
Take a big mixing bowl. Beat the eggs, then whisk in the milk. Add the softened veggies, potato cubes, 1 cup of cheese, and most of the bacon (keep about 3/4 cup aside). Sprinkle in the salt and pepper to taste.
05 -
Empty the mixture into the prepared casserole dish. Sprinkle the rest of the cheese on top and add the green onions. Bake for about 20 minutes until the eggs just start to set.
06 -
Spread the leftover bacon over the top and keep baking for 20-30 minutes until the eggs are fully cooked and the top looks golden-brown. Let it cool for about 10 minutes before digging in!
# Notes:
01 -
You can get this ready up to a day before cooking.
02 -
The frozen potatoes don’t need to be defrosted.
03 -
Leftovers heat up wonderfully!