Artichoke and Bacon Potato Bake

 

8

slices bacon, cut into 1/2-inch pieces

4

cups frozen potatoes O'Brien with onions and peppers (from 28-oz. pkg.)

6

oz. (1 1/2 cups) shredded sharp Cheddar cheese

1

(14-oz.) can quartered artichokes, drained

4

eggs

3/4

cup milk

1/2

teaspoon garlic-pepper blend

1/4

teaspoon salt

1

medium Italian plum tomato, thinly sliced

• 1 Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel.
• 2 In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
• 3 In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
• 4 Heat oven to 350°F. Bake covered for 45 minutes.
• 5 Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.