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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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In ' The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
2 tablespoons butter, at room temperature |
1/2 lb bacon, diced |
1/4 cup finely diced green bell pepper |
1/4 cup finely diced red bell pepper |
1 small onion, chopped |
8 large eggs |
1 lb russet potato, peeled and shredded |
2 3/4 cups shredded sharp cheddar cheese |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 350°.
2. Coat a 10-inch pie or quiche dish with 1 tablespoon butter.
3. In a medium nonstick skillet, cook the bacon until crisp, remove the bacon and set aside.
4. Drain all but 1 T of the bacon drippings.
5. Add in the peppers and onion; saute over medium heat for 3-5 minutes.
6. Whisk the eggs in a big bowl; stir the potatoes into the eggs.
7. Add the bacon and the vegetable mixture.
8. Pour into the prepared pan and spread out the mixture evenly.
9. Top with the cheese and sprinkle with salt and pepper.
10. Bake for 45 minutes, or until set.
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