Mini Bacon, Potato and Egg Casserole (Gluten Free

• Gluten free

• Meat

  • 2 slices Nitrate-free bacon, cooked

• Produce

  • 1 Baked potato, skin on

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/8 tsp Salt

• Dairy

  • 1/3 cup Cheddar cheese
  • 2 tbsp Milk

Found on nutritiouseats.com

Description

Ingredients

• 4 eggs, beaten
• 2-3 tablespoons milk
• ⅛ teaspoon salt, plus more for seasoning potato
• ⅛ teaspoon pepper, plus more for seasoning potato
• 2 slices nitrate free bacon, cooked
• 1 leftover baked potato, diced (skin on)
• ⅓ cup shredded cheddar cheese

Directions

• Preheat oven to 375 degrees. In a small skillet, cook bacon until crisp. Set aside. Leave 2 teaspoons of fat in the skillet or wipe clean and use olive oil. Add diced cooked potato and sauté for about 5 minutes or until lightly browned. Season well with salt and pepper. Spray a large mini baking dish (2 cup capacity) with cooking spray. Spoon potato into it. Crumble bacon and sprinkle on top of potatoes, reserving ¼ of the crumbles (~1/2 slice of bacon) for the top. In a separate bowl beat together eggs, milk, cheese, ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Pour egg mixture over potato and bacon. Stir gentle to combine. Bake for 25 to 30 minutes or until eggs are set. Top with reserved bacon crumbles. Serve with hot sauce (optional) and fresh fruit