- Serves: 10 servings
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- 1 yellow onion, diced
- 1 red bell pepper, seeds removed and diced
- 3 cloves garlic, minced
- 12 large eggs
- 1 cup milk
- 3 cups diced Yukon Gold Potaotes
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions, chopped
Grease a 9×13 baking dish with nonstick cooking spray and set aside.
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.
Add the onion, diced potato 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 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
Pour the mixture into the prepared baking dish and refrigerate for at least 8 hours, but no longer than 12 hours.
In the morning, heat oven to 350*F. Top the casserole with 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 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.