Bacon, Potato, and Egg Casserole

Ingredients

• Bacon

  Raw, cured pork

  16 oz or 454g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  3 cloves, minced or 9g

• Egg

  Whole, fresh eggs

  12 large or 600g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Cheddar cheese

  2 cup, shredded or 226g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ½ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Heat the oven to 350F. Grease a 9x13 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 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.
5. 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 tot 30 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.
6. Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

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