Bacon, Potato and Egg Casserole
Households of all sizes are bound to love this fresh and filling casserole made with bacon, potato and #theenjoyableegg. You can even prepare it ahead of time!
15 min
50 min
10
12 large Pace Farm eggs
3 cloves garlic, minced
1 1/2 teaspoons salt
450g bacon, cut into 1cm strips
1 yellow onion diced
1 red bell pepper, seeds removed and diced
1/2 teaspoon black pepper
1 cup milk
3 cups frozen diced potatoes you don't have to thaw or cook the potatoes
2 cups shredded cheddar cheese divided
2 green onions chopped
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Heat the oven to 175℃. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
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Cook bacon over medium heat in a large skillet, stirring occasionally. Remove bacon when crispy brown with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
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Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
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Beat the eggs and whisk in the milk in a large bowl. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
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Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until eggs have become firm and slightly browned. Allow to cool for 10 minutes. Cut into squares and serve warm.