Ingredients
four slices thick bacon, cut into strips about 1/2-inch wide
one large yellow onion, peeled and diced
one yellow bell pepper, cleaned out and diced
four cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
two teaspoons salt, divided
eight large eggs
one cup milk, fat content between 1% and 4% (whole)
one teaspoon fresh-cracked black pepper
two cups shredded cheddar cheese
three cups frozen diced potatoes, unthawed
How to make this recipe
First step : Heat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.
Second step : Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more mins. Turn off the heat and let cool slightly.
Third step : In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
Step 4 : When you are ready to bake the casserole, bake for 40 mins, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.
Finally step : Serve immediately with fruit and rolls or toast.
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