© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Tastes of Times
Servings: 4 to 6
A brunch casserole with potatoes, eggs, bacon and cheese — This is a very easy brunch dish, similar to a frittata in texture, but full of traditional breakfast ingredients. It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop.
You can prepare part of this ahead. I think egg dishes are better if they haven't been refrigerated. So if you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it.
1 pound bacon,thick sliced, lean
1 pound baking potatoes
½ pound cheddar cheese
Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels. Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry. Grate the cheese. Mince the onion. Butter a 9 by 13 inch shallow baking dish. Preheat the oven to 350°F. Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature.