Breakfast Potato Pie

In ' The Best Casserole Cookbook Ever' by Beatrice Ojakangas

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2  tablespoons butter, at room temperature
• 1⁄2 lb bacon, diced
• 1⁄4 cup  finely diced green bell pepper
• 1⁄4 cup  finely diced red bell pepper
• 1  small onion, chopped
• 8  large eggs
• 1  lb russet potato, peeled and shredded
• 2 3⁄4 cups  shredded sharp cheddar cheese
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Preheat oven to 350°.
2. Coat a 10-inch pie or quiche dish with 1 tablespoon butter.
3. In a medium nonstick skillet, cook the bacon until crisp, remove the bacon and set aside.
4. Drain all but 1 T of the bacon drippings.
5. Add in the peppers and onion; saute over medium heat for 3-5 minutes.
6. Whisk the eggs in a big bowl; stir the potatoes into the eggs.
7. Add the bacon and the vegetable mixture.
8. Pour into the prepared pan and spread out the mixture evenly.
9. Top with the cheese and sprinkle with salt and pepper.
10. Bake for 45 minutes, or until set.