Breakfast Casserole

You can speed up the prep process by finding those bags of precut and par-cooked potatoes.

5-6 medium size potatoes–peeled and cut into 1/4 inch chunks
5-6 strips bacon
1/2 cup chopped onion
1/2 cup chopped bell pepper
6 eggs
1 cup shredded cheese–whatever kind you like
salt & pepper

In a large, deep skillet, cook bacon until crisp. Remove and drain on paper towels. Reserve enough of the bacon grease to cook potatoes. Place potatoes, onion, & bell pepper in skillet and cook until done. Then make 6 small wells in the potatoes. Crack 1 egg into each well. Cover and let cook about 5 minutes or until eggs are set. Sprinkle with crumbled bacon, salt & pepper, and cheese.

Turn fire off and cover for about 3 minutes or until cheese is melted.

Serves 6.

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