Potato Bacon Egg Casserole

Potato Bacon Egg Casserole

Ingredients:

• 1 lb. bacon
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 12 eggs
• 1 cup half and half
• 3 cups frozen diced potatoes
• 2 cups shredded cheddar cheese, divided
• Salt and pepper to taste
• 2 green onions, chopped

Directions:

1. Heat the oven to 350 F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
2. 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.
3. 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.
4. In a large bowl, beat the eggs and whisk in half and half. Stir in the cooked vegetables, potatoes, and 1 cup of shredded cheese. Set 3⁄4 cup of bacon aside and stir in the rest. Season with salt and pepper.
5. Pour the mixture into the prepared baking dish and top with remaining cheese and green onions.
6. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole.
7. Bake for an additional 20-25 minutes or until the eggs are firm and the top is slightly golden brown.
8. Let stand for 10 minutes. Serve warm.