Bacon, Potato and Egg Casserole (twopeasandtheirpod)

1 1 lb pkg bacon, cut into 1/2″ strips, divided
1 yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 c milk
3 c frozen diced potatoes (you don’t have to thaw or cook the potatoes)
2 c shredded cheddar cheese, divided
1 1/2 t salt
1/2 t black pepper
2 green onions, chopped

Heat oven to 350° F. Grease a 9 x 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 and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 min. Set aside. In a large bowl, beat eggs and whisk in milk. Stir in cooked vegetables, potatoes and 1 c shredded cheese. Set 3/4 c bacon aside and stir in the rest. Season with salt and pepper. Pour mix into prepared baking dish and top with remaining cheese and green onions. Bake for 20 min so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 min or until the eggs are firm and the top is slightly golden brown. Let stand for 10 min. Cut into squares and serve warm. Note: Casserole can be made in advance. Pour the mix 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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