26 December, 2020
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December 26, 2020
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Found this on a site i
visit often and thought it was be a great option for christmas morning. They called theirs – Bacon, Potato, and Egg Casserole
Early opinion – it did the trick, but wasn’t anything better than eggs and bacon and probably took longer… Yup – whiney…
I made this recipe has a half, as there are just the 2 of us. If you are feeding a bigger crowd double it!
I was able to chop the veggies ahead of time as i was prepping the
potato soup. And you think i would have learned from my own mistakes, SEASON THE POTATOES.
This is not an exciting recipe. If you just want a new way to get eggs and bacon into your belly – this is it!
If you want just a little bit more – great creative, add spices when you are cooking the potatoes
1 hour, 15 minutes
bacon, cut into ½-inch strips
1/2 yellow onion diced
1/2 red bell pepper seeds removed and diced
1 jalapeno diced
2 cloves garlic minced
6 large eggs
1/2 cup almond milk
1.5 cups frozen diced potatoes you don’t have to thaw or cook the potatoes
1 cups shredded cheddar cheese divided
3/4 teaspoons salt
1/4 teaspoon black pepper
2 green onions chopped
Heat the oven to 350°F. Grease a small casserole baking dish with nonstick cooking spray and set aside.
Cook bacon in the over, see link in ingredients. Save the grease till you area ready.
Roughly chop the bacon and set aside.
Preheat bacon grease
– Add the onion, jalapeno and red pepper to the skillet and cook over medium heat until tender.
Add the garlic and cook for 2 minutes.
Add more bacon grease, cook the potatoes in till crispy. (Add spices to make it interesting!)
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1/2 cup of the shredded cheese.
Set 1/2 cup of bacon aside and stir in the rest. Season with salt and pepper.
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 the eggs are firm and the top is slightly golden brown.
Let stand for 10 minutes. Cut into squares and serve warm.
Feeds a crowd and does the job, but not amazing.