Bacon, Veggie and Potato Egg Bake
Ingredients
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- 6 eggs
- 1/2 c milk or cream (optional)
- 1 package lardons (100g)
- 1 cup potatoes, chopped into 1/2″ cubes
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 tomato, seeds & juice removed
- 3/4 tsp salt
- 3/4 tsp pepper
- herbs – parsley, basil, etc.
- 1/2 cup shredded cheese
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9″ x 9″ (approx.) casserole dish and set aside.
- In nonstick skillet, cook lardons until done.
- Remove from skillet (leave any grease behind).
- In skillet, add butter over medium heat. Sauté the potatoes for 5-10 minutes. Add some salt & pepper. Potatoes can be just partially cooked.
- Near the end (or half way thru) of cooking the potatoes, add onions and sauté for several minutes.
- Add the green peppers, tomatoes, 1/2 teaspoon salt and 1/2 teaspoon black pepper and mix to combine.
- Transfer to the casserole dish and spread out evenly.
- In a medium bowl, beat the eggs and remaining salt and pepper and herbs. Add cream or milk if desired.
- Pour the egg mixture evenly into the casserole dish. Sprinkle some cheddar cheese on top.
- Bake for 35-40 minutes, or until eggs are cooked firmly.