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This is a recipe the kids will definitely love. It’s easy to prepare, filled with protein and has a delightful salty flavor.
Ingredients
Units Scale
- 2 chopped green onions
- 1 lb. bacon, cut into 1/2-inch strips. Alternatively, you can use bacon bits.
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 1 diced yellow onion
- 2 cups grated cheddar cheese, divided
- 1 red bell pepper, diced
- 3 cups diced potatoes
- 3 cloves garlic minced
- 1 cup of milk
- 12 large eggs
Instructions
- First, spray a 9×13 baking dish with cooking spray and preheat the oven to 350 °F.
- Use a large skillet and, over medium heat, cook the bacon until nice and crispy, stirring now and again.
- Remove the bacon and set aside on a plate, then add the red pepper and onion and cook until tender. Add the garlic and cook for another 2 minutes, then set aside.
- Beat the eggs and whisk the milk in a large bowl. Add the potatoes, 1 cup of grated cheese, and the cooked veggies. Stir in the bacon, but keep ¾ cup aside. Add the salt and pepper.
- Next, pour the mixture into a baking dish and sprinkle with green onions and the rest of the cheese. Bake for 20 minutes, then sprinkle the rest of the bacon on top. Put the casserole back in the oven and bake for another 25–30 minutes, until slightly golden and the eggs are firm.
- Remove from the oven and allow the casserole to stand for 10 minutes, then cut into squares and serve warm.
Notes
Potassium: 362mg, Vitamin A: 950IU, Vitamin C: 21.9mg, Calcium: 232mg, Iron: 1.8mg
This bacon, potato, and egg recipe can be made the day before and refrigerated for 24 hours. Bake it when you are ready to eat. Additionally, any leftovers and be reheated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Oven baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 252
- Sugar: 2 g
- Sodium: 604 mg
- Saturated Fat: 7 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 224 mg