BACON, EGG and POTATO CASSEROLE
1 (1 lb.) package applewood smoked bacon, cut into ½” strips
1/2 white or yellow onion, diced…………………………..12 large eggs
1 cup colored bell peppers or mini sweet peppers, seeded & diced
1 small jalapeno pepper, seeded and minced…….......…..1 cup milk
3 tsp. crushed or minced garlic……………………....…,…2 tsp. Kosher salt
1 TB fresh parsley or cilantro, chopped…………….....….1 tsp. smoked paprika
1 tsp. black pepper…………………………………….….,..1 tsp. cumin ~or~ Creole seasoning
3 cups frozen diced potatoes (you don't have to thaw or cook the potatoes)
2 cups shredded cheese, divided (I like orange & white blends)
***
Heat oven to 350°F. Spray 9x13” baking dish with nonstick cooking spray and set aside.
In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it’s crispy brown. Remove bacon with a slotted spoon and put on a paper towel to drain. After it’s cooled a little, you can crumble the pieces if they’re too big.
Add onion, garlic and peppers to the skillet and cook over medium heat in the bacon grease for about 3 minutes. Set aside.
In a large bowl, beat the eggs ~ then whisk in the milk, salt, pepper, spices and half of the chopped cilantro. 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.
Pour mixture into prepared baking dish and top with remaining cheese and bacon. Cover with a sheet of foil (that you've sprayed on the bottom, so it doesn't stick to the cheese). Bake for 20 minutes ~ then uncover and 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 with the rest of the cilantro sprinkled on top. ** Serves about 10
Note: This casserole can be made in advance. Pour the mixture 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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