Bacon Potato Breakfast Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 large eggs
02 -
3 cups frozen diced potatoes
03 -
1 cup milk
04 -
2 cups shredded cheddar cheese, split into two portions
05 -
1 lb bacon, sliced into half-inch strips
06 -
1 yellow onion, chopped small
07 -
1 red bell pepper, diced after seeding
08 -
3 cloves garlic, finely chopped
→ Seasonings and Garnish
09 -
2 green onions, sliced thin
10 -
1/2 teaspoon black pepper
11 -
1 1/2 teaspoons salt
# Instructions:
01 -
Set your oven to 350°F. Spray a 9x13 pan with nonstick spray to keep things from sticking.
02 -
In a big pan on medium heat, cook the bacon till it’s nice and crunchy. Scoop it out with a slotted spoon onto a paper towel. Chop roughly and leave it aside.
03 -
Toss onion and red pepper into the bacon grease. Cook until soft. Add garlic at the end and let it cook for 2 more minutes.
04 -
Whisk eggs in a big bowl and blend in the milk. Stir in the vegetables, potatoes, 1 cup of cheese, and all the bacon except 3/4 cup. Add salt and pepper for flavor.
05 -
Dump the mix into your greased pan. Sprinkle the leftover cheese on top, along with green onions. Bake for 20 minutes until the eggs just start firming up.
06 -
Scatter the rest of the bacon over the top of the dish. Keep baking another 20-30 minutes until the eggs are fully set, and the top looks slightly browned. Allow it to cool for 10 minutes before digging in.
# Notes:
01 -
You can make it a day in advance.
02 -
Frozen potatoes go straight in—no need to thaw.
03 -
It reheats perfectly for leftovers.