Welcome to more brunch/brinner/breakfast ideas. As delicious and fabulous as the Apple Fritter Muffins were that I posted on Monday, this idea comes with bacon.
I know bacon is a pretty trendy ingredient lately, but I think there’s a good reason. There are few things in life as delicious as bacon.
Bacon is, admittedly, not the healthiest ingredient. I opt for hickory-smoked bacon that doesn’t contain nitrates or nitrites. I’ve had good success with Hormel Naturals. (p.s. I’m not being paid or perk’d for saying that, it just happens to be a good product). You can certainly use whatever you please. The original recipe I adapted this from uses frozen country-style potatoes. I prefer pan-roasted potatoes for a little crispy edge, but again, use whatever you please.
I mixed mine up in the morning so we could eat it for dinner, but if you’re planning it for breakfast, just be sure that you pop it in the refrigerator before you go to bed.
*This is assembled the night before you plan on serving it. It sits in the refrigerator 8 hours or overnight. For a shortcut, you can use thawed country-style frozen potatoes and skip the browning step.
1 (12oz) package bacon (I prefer nitrate-free)
4c diced potatoes (about 4 medium-small potatoes)
3 green onions
1c pepper jack cheese
1c cheddar cheese (I prefer sharp)
1/2 tsp dry mustard powder
1/2 tsp salt
1/4 tsp black pepper
salt and pepper
Cook bacon and crumble it. (I cooked mine in the oven on two foil-lined baking sheets at 375 degrees 20-25 minutes. You can do it any way you please.)
While the bacon is cooking, cook potatoes in a large saute pan with olive oil and a little salt and pepper over medium heat until golden brown. Alternatively, you could roast them in the oven or use leftover cooked potatoes.
Spray an 8×8″ baking dish with nonstick spray. Place potatoes in the bottom. Sprinkle with pepper jack and cheddar cheese. Sprinkle with green onions.
In a small bowl, whisk together milk, eggs, mustard powder, salt, and pepper. Pour egg mixture gently over the potatoes, cheese, and green onions. Sprinkle bacon over top of all.
Cover and refrigerate 8 hours or overnight.
When ready to cook, bake at 350 degrees 45-50 minutes, or until the center is set. Allow to stand 15 minutes before cutting.