Contributed by Barb & Dave

Barb made a veggie version of this as well, without the meat and she’s added crumbled precooked turkey sausage, along with the bacon, to this recipe.

Ingredients:

• 1 lbs bacon, cut into 1/2-inch strips         
• 1 yellow onion, diced
• 1 red bell pepper, seeded & diced            
• 3 cloves garlic, minced
• 12 large eggs                                                
• 1 cup milk
• 3 cups frozen diced potatoes (they go in frozen)
• 2 cups shredded cheddar cheese, divided
• 1 1/2 tsp salt                                                
• 1/2 tsp black pepper
• 2 green onions, chopped

Heat the oven to 350°F. Grease a 9 × 13 baking dish with nonstick cooking spray & 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 & place on a paper towel lined plate. Roughly chop the bacon, set aside.

Add the onion & red pepper to the skillet, cook over medium heat until tender. Add the garlic, cook for 2 minutes. Set aside.

In a large bowl, beat the eggs & whisk in the milk. Stir in the cooked vegetables, potatoes, & 1 cup of the shredded cheese. Set 3/4 cup of bacon aside, stir in the rest. Season with salt & pepper.

Pour the mixture into the prepared baking dish & top remaining cheese & green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm & the top is slightly golden brown. Let stand for 10 minutes. Cut into squares, serve warm.

**This casserole can be made in advance. Pour the mixture in the pan & refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.