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.
Breakfast Casserole
December 26, 2020
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
If you want just a little bit more – great creative, add spices when you are cooking the potatoes
Persons
4
Serving Size
1 peice
Prep Time
30 minutes
Cook Time
45 minutes
Wait Time
10 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 1/2 lb 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
Instructions
- 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!)
- Set aside.
- 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.
Verdict:
Feeds a crowd and does the job, but not amazing.
