Cheesy Bacon And Roasted Potato Egg Casserole Food

CHEESY BACON AND ROASTED POTATO EGG CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes. Use a sharp knife to cut them in half length-wise, and then cut each half in half so that you end up with 4 total pieces. Chop the potato wedges into 1/4 inch thick slices - no need to peel the potatoes.
• Add the chopped potatoes to a medium bowl and add the olive oil. Toss well. Spread potatoes in a single layer on a rimmed baking sheet.
• Bake the potatoes for 20 minutes until the side touching the pan starts to brown and the potatoes are cooked through. Remove from the oven and add a sprinkle of salt.
• Arrange Wright Brand bacon on a foil-lined baking sheet (I used two pans to cook the package).
• Bake until the bacon starts to crisp (but isn't too crispy - you'll be putting it in the oven for a second time). You can bake the potatoes and bacon in the oven at the same time if you have room.
• In a medium bowl, add eggs and whisk until well-beaten.
• Add the chopped bell pepper and green onion, cheese, and salt and pepper. Whisk to combine well.
• Grease a 9x13-inch baking dish or a 12-inch cast iron skillet well.
• Add the cooked potatoes in a single layer on the bottom of the pan.
• Pour the egg mixture over the potatoes.
• Place the cooked bacon on top (you can spell something like I did in the photos, place it in strips, or cut it into chubby pieces and sprinkle it evenly over the top).
• Bake for 25-30 minutes until the eggs are puffy, the top starts to brown, and the eggs are set in the center (you don't want it to jiggle in the middle if you shake the pan a little).
• Remove from the oven and let the dish rest for 5 minutes before serving hot.

CHEESY BACON, POTATO, AND EGG CASSEROLE

Steps:

• Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
• Cook bacon according to package directions and dice once cool.
• Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
• Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
• To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
• Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
• Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
• Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
• Allow casserole to slightly cool before serving.