Potato and Bacon Frittata Bake
photo by Lori Mama
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6-8 slice uncooked bacon, more if desired
- 4 medium potatoes, peeled and diced into 1/2 inch pieces
- 1 small onions or 4-5 green onions, chopped
- 78.78 ml green bell peppers (or a mixture) or 78.78 ml red bell pepper, chopped (or a mixture)
- 4.92 ml salt or 4.92 ml seasoning salt
- black pepper
- 29.58-44.37 ml grated parmesan cheese
- 6-7 large eggs, lightly beaten
- 354.88 ml shredded swiss cheese or 354.88 ml cheddar cheese
- 236.59 ml whole milk or 236.59 ml half-and-half cream
- 78.78 ml Bisquick baking mix
- 29.58 ml butter or 29.58 ml margarine, melted
directions
- In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
- Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
- Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
- Set the oven to 350 degrees.
- In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
- Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
- Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).
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