BREAKFAST CASSEROLE * Potatoes, Bacon, Eggs & Cheese
5-6 slices thick, smoked bacon …………………..1/2 cup white onion, diced
2 tsp. crushed or minced garlic…………………...6 eggs
1/3 cup milk…………………………………………...1 tsp. Kosher salt
1 (20 oz) bag frozen O’Brien potatoes (thawed)
1 TB. chopped fresh parsley..................................1/2 tsp. black pepper
2 cups shredded cheddar, mozzarella or blended cheese
***
Preheat oven to 375. Spray a large baking dish (or 9x13” pan) with non-stick spray and set aside.
Cut the bacon into about 1” pieces and put into a medium frying pan with the garlic and onions. (I put the bacon in first; then cut the onions & put them in; then put in the garlic ~ this order works well since the bacon needs the longest time and the garlic needs the least time). Cook over med-high heat until the bacon is browned, and the onions are soft and translucent ~ stirring it frequently so nothing burns..
Meanwhile, whisk together the eggs, milk, pepper and salt until combined.
Put the cooked bacon, garlic and onions into a big bowl. Add the thawed potatoes, chopped parsley, egg mixture and 1-1/2 cups of the cheese ~ stir well with the wooden spoon until it’s all well combined. Pour it into the prepared baking dish and sprinkle the other 1/2 cup of cheese over the top.
Cover with foil and bake for about 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the tops of the potatoes just start to turn light brown. Remove from the oven and let the casserole sit for a few minutes.
Serves about 4-6. Good with fresh fruit for breakfast ~ or sliced tomatoes for dinner.
NOTE: This works well as a weeknight dinner, especially to fill out the menu when you're also serving a bunch of leftovers at the end of the week.
VEGETARIAN: Leave out the bacon. Saute the onions and garlic in 1-2 TB. butter or olive oil.