There are days when comfort food is just necessary. Especially when the temperature drops and it’s been a very long week at work (which seems to be almost every week!) and cuddling up on the sofa is the only thing that seems important. Today is the kind of day where I long for a fireplace, hot chocolate and a Christmas movie marathon. Unfortunately my husband won’t indulge me in this dream quite yet, so I had to find a way to compensate.
This casserole is the ultimate in comfort food. Bacon, eggs, potatoes and cheese all thrown together and baked for a delicious breakfast or brunch to feed your family or a crowd. The smell of the bacon, onions and red pepper cooking away will rouse any sleepyhead from their slumber and entice them into the kitchen. As for the sun-dried tomatoes; I wasn’t sure about them at first, but they add that little bit of acid to cut through the richness of this casserole. All in all, a brilliant bite or two, or seven, or 24… Oh you get the picture.
I think I may just make this for Boxing Day (The day after Christmas here in the UK). I have a feeling this will go down well with the family! What more could you want in a meal?
Bacon, Egg & Potato Casserole slightly adapted from The Kitchn
Serves 6 as a main dish
6 slices thick bacon, cut into strips about 1/2-inch wide
1 large yellow onion, peeled and diced
1 red bell pepper, cleaned out and diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
2 tsp salt, divided
8 large eggs
1 cup milk, fat content between 1% and 4% (whole)
1/4 tsp cayenne pepper
1 tsp fresh-cracked black pepper
2 cups shredded cheddar cheese
3 cups frozen diced potatoes, unthawed
Heat the oven to 350°F. Lightly grease a 13×9″ baking dish with baking spray or olive oil.
Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, cayenne and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don’t worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.
Serve immediately and don’t expect leftovers!