Bacon, Potato, and Egg Casserole

• Gluten free

• Meat

  • 1 cut into 2-inch strips 1 (1 lb. package wright brand naturally smoked applewood bacon

• Produce

  • 3 cloves Garlic
  • 2 Green onions
  • 3 cups Potatoes, Frozen
  • 1 Red bell pepper
  • 1 Yellow onion

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Salt

• Dairy

  • 2 cups Cheddar cheese
  • 1 cup Milk

Found on twopeasandtheirpod.com

Description

Ingredients

• 1 (1 lb.) package Wright Brand® Naturally Smoked Applewood Bacon, cut into 1/2-inch strips
• 1 yellow onion, diced
• 1 red bell pepper, seeds removed and diced
• 3 cloves garlic, minced
• 12 large eggs
• 1 cup milk
• 3 cups frozen diced potatoes (you dont have to thaw or cook the potatoes)
• 2 cups shredded cheddar cheese, divided
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 green onions, chopped

Directions

• Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside. 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. In a large bowl, beat the eggs and whisk in the milk. 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. 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.