Prep Time: 15 minutes | Cook Time: 50 minutes
- 2 medium russet potatoes
- 5 slices bacon, cut into 1/2 inch strips
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 eggs
- 1 cup milk
- 2 cups cheddar, grated
Preheat oven to 350 F.
Soften potatoes until just about the right texture to eat, either by microwaving or lightly boiling.
Cook bacon on the stove until it's reached your desired crispiness. Drain all but 2 tbs bacon grease.
Lightly sauté bell peppers, onion, and garlic in bacon grease, about 5 minutes. Turn off heat and let cool.
In a separate bowl, whisk together eggs and milk. Stir in cheese, potatoes, bacon, and vegetables.
Pour the mixture into a greased baking dish.
Bake until the top is golden and it passes the toothpick test, about 40 minutes.
Serve warm, garnished with your favorite herb. (We used rosemary, but parsley or green onions are great too!)
There's a lot to play around with here. Try a mediterranean twist by adding sun dried tomatoes and feta, or a southwestern one with spicy peppers and avocado.