EGG, BACON & POTATO CASSEROLE
8 large eggs
1/3 cup milk (any type ~ I use unsweetened almond or cashew milk)
1-1/2 tsp. Kosher salt
1 tsp. pepper
1 medium large Russet potato, diced (I leave the peel on)
6-8 slices thick smoked bacon, cooked and crumbled
1-2 tsp. fresh parsley or cilantro, chopped (can reserve some to sprinkle on top as a garnish, if you want)
OPTIONAL: Tabasco or hot sauce ~ to serve with it
Preheat oven to 350. Spray an 8” or 9” square pan with buttery non-stick cooking spray. Set aside. (TIP: I used a pyrex square pan to microwave my bacon ~ paper towels on top & bottom ~ microwave 1 minute longer than number of strips of bacon. Then spread the accumulated bacon fat over the bottom of the pan instead of spraying it, and used that for the casserole.)
Whisk together the eggs & milk in a large mixing bowl. Then add the salt and pepper ~ stir in the potatoes, half of the bacon and most of the parsley/cilantro. Sprinkle the rest of the bacon on top.
Bake for about 25-30 minutes, or until a knife stuck into the center comes out clean or it feels smooth & dry when you touch it (25 minutes was perfect for me, even though the top looked "wet", it was actually smooth). Let it sit for a couple of minutes before cutting into 4 generous squares to serve. Sprinkle the reserved parsley/cilantro on top.
OPTIONAL: Some people might like some HOT SAUCE or TABASCO with this.
Makes 4 nice-sized servings (small children will probably split a serving)