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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bacon, Potato and Egg Casserole Recipe

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This recipe for Bacon, Potato and Egg Casserole is from TRIED and TRUE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Bacon, cut in 1/2 inch pieces
1 Yellow Onion, diced
1 Red Pepper, diced
3 Cloves Garlic, minced
12 lg. Eggs
1 c. Milk
3 c. Frozen Diced Potatoes, no need to thaw or cook
2 c. Cheddar Cheese, shredded
1 ½ tsp. Salt
½ tsp. Pepper
Directions:
Directions:
Preheat oven to 350º. Grease 9x13 baking dish with spray.

In a large skillet, cook the bacon until crispy. Remove bacon and place on paper towel. Roughly chop the bacon.

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.

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 1/2 cup of bacon aside and stir in the rest. Season with salt and pepper.

Pour the mixture in the baking dish and top with remaining cheese.

Bake for 20 minutes so the eggs set up. Add the remaining bacon to the top of the casserole. Bake additional 20 minutes or until the eggs are firm and the top is golden brown. Let stand for 10 minutes.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I substituted sausage for bacon.

This can be made in advance. Pour everything into dish and refrigerate for up to 24 hours. Bake when ready to eat.

 

 

 

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