Breakfast Casserole Recipe

Instructions

Peel and grate potatoes then squeeze dry with several paper towels. Set aside. In an oven safe heavy 10" skillet (I prefer cast iron), Sauté 5 strips diced bacon over med/high heat 2-3 min then add diced onion and bell pepper. Sautee 7-10 min, stirring occasionally or until golden brown. Remove from pan. Heat 1-2 tbsp oil over medium heat in the same pan. Once oil is hot, add grated potatoes and sauté total 7 min, flipping a few times. Do not season. Spread potatoes evenly over the bottom and remove pan from heat. In a medium bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp salt and 1/8 tsp pepper. Stir in sautéed onion, bell pepper and bacon, along with 3/4 cup cheese. Pour egg mixture evenly over potatoes. Sprinkle 3/4 cup mozzarella cheese over the top. Cover loosely with foil and bake at 350 ̊F for 25 min. Remove foil and broil 3-4 min or until top is golden. Slice and serve with garnish if desired.

• 4 medium potatoes Notes: 1 lb, I used yukon yellow potatoes
• strips bacon Notes: 5, sliced into strips
• medium onion Notes: 1/2, finely diced
• medium bell pepper Notes: 1, seeded and diced
• olive oil to sauté Notes: 1-2 Tbsp
• large eggs Notes: 6
• sour cream Notes: 1/4 cup
• salt Notes: 1/2 tsp
• black pepper Notes: 1/8 tsp
• mozzarella cheese Notes: 1 1/2 cups, divided
• diced tomatoes Notes: chives, or avocado to garnish