Serves 6 as a main course
4 thick slices of bacon, cut into strips about 1/2 inch wide
1 large yellow onion, peeled and diced
1 yellow bell pepper, cleaned out and diced
4 cloves garlic, crushed
1/3 cup sun-dried tomatoes, chopped
2 tsp salt, divided
8 extra large eggs
1 large cup milk, preferably whole
1 tsp freshly ground pepper
2 cups shredded sharp cheddar cheese
3 cus frozen diced potatoes, unthawed
Heat the oven to 350F
Lightly grease a 13 by 9 inch baking with oil.
Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally until crisp. Add the onion, yellow bell pepper, sun dried tomatoes and 1 tsp of salt and cook over medium heat until all the vegetables are fragrant and soft- about 5 more minutes.
Turn off the heat and let cool slightly.
In a separate bowl beat the eggs thoroughly and whisk in the milk. Whisk in the remaining tsp of salt and the black pepper.
Stir in the cheese, frozen potatoes, 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 24 hours, this saving you oodles of time when entertaining for brunch!
When you are ready to bake the dish, bake for 40 minutes or until the eggs are firm and the top is sightly golden. A knife inserted in the center should come out clean.
Serve immediately with fruit, rolls or toast.
Note,
This recipe calls for frozen potatoes for convenience and it really works. It’s not worth the bother of pre- cooking potatoes.