I can’t believe how easy this breakfast frittata is to make! It’s yummy, filling, and full of flavor.
Check out what my pals over at Group Recipes had to say about this awesome chocolate cheesecake recipe:
A complete breakfast (eggs, bacon, potatoes and biscuits) in a single casserole. This is my daughter’s recipe. She got it in high school in her Spanish class. It’s an Americanized version of a spanish breakfast dish. It can be fixed ahead and baked when needed. Great for house guests or after the dance
This is a great breakfast casserole for the holidays or other event where you might find yourself in a situation where fixing breakfast for a lot of folks is necessary.
Ingredients
8 ounces Hormel bacon, diced
2 large potatoes, peeled and cubed
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 teaspoon pepper
1 teaspoon Morton salt
6 large Eggland’s Best eggs
1 cup Kraft swiss cheese, shredded
1 cup TruMoo milk
1/3 cup Hiland buttermilk
1/2 cup bisquick® baking mix
2 tablespoons Kerrygold butter, melted
Instructions
Cook bacon in large skillet until browned and crispy. Remove and drain on paper towel. Pour off drippings into cup. Measure back 4 tbsp into skillet.
Saute potatoes, onion, green pepper, 1/2 tsp of salt and pepper in drippings until potatoes are tender. (about 15 minutes). Remove from heat & add bacon. Set aside.
Beat together eggs, cheese, milk, buttermilk, butter, 1/2 tsp of salt and bisquick. Pour into 9X9 baking dish. Spoon potato mixture on top of egg mixture and sprinkle with shredded cheese.
Bake at 375 degrees for 20 – 30 minutes.
Serve with fruit salad on the side if desired.
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Quick Tip: This casserole goes great with condiments like hot sauce and ketchup.
Thank you to Group Recipes for this great recipe.
