Bacon, Egg, & Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cloves garlic, finely chopped
02 -
1 cup milk
03 -
1 red bell pepper, diced and deseeded
04 -
2 cups cheddar cheese, shredded (leave some aside for topping)
05 -
12 large eggs
06 -
1 pound bacon, sliced into 1/2-inch pieces
07 -
1 yellow onion, chopped
08 -
3 cups frozen diced potatoes
→ Seasonings and Garnish
09 -
1.5 teaspoons of salt
10 -
2 green onions, finely chopped for garnish
11 -
Half a teaspoon of black pepper
# Instructions:
01 -
Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray to prevent sticking.
02 -
In a wide pan over medium heat, fry the bacon until crispy. Scoop it out with a slotted spoon and set aside on a plate lined with paper towels.
03 -
In the same pan with bacon drippings, cook the red pepper and onion until nice and soft. Stir in the garlic and cook for a couple of minutes.
04 -
Whisk eggs in a big mixing bowl, then pour in the milk and mix well. Toss in the cooked veggies, frozen potatoes, 1 cup of cheese, and most of the crispy bacon (save some for the topping). Add salt and pepper to taste.
05 -
Pour everything into the greased baking dish, then sprinkle the rest of the cheese and the green onions over the top. Place in the oven and bake for around 20 minutes to let the eggs start setting.
06 -
Scatter the leftover bacon all over the top, and keep baking it for another 20–30 minutes until the eggs are firm and the top looks golden. Let it sit for 10 minutes before digging in.
# Notes:
01 -
You can make this dish a day in advance and bake when ready!
02 -
No need to defrost the frozen potatoes; just toss them in!
03 -
Reheats beautifully for leftovers.