Artichoke and Bacon Potato Bake

Lighten up with this egg-based main course, with a satisfying blend of bacon, artichoke hearts, sharp cheddar, and convenient frozen potatoes.

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Prep Time 30 min
Total Time 9 hr 35 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

O'Brien potatoes are diced potatoes, with chopped onions and pimientos or red or green bell peppers that are fried until they are golden and crispy. Frozen O'Brien potatoes have not been fried.

Cooked bacon is a great time-saver; look for it in the grocery store meat department.

With fresh fruit and sweet rolls or toast and jelly, this versatile, flavorful bake makes an easy brunch or weekend breakfast. For supper, serve this potato bake with a crisp green salad and French bread.

Got questions? Our experts have the answers. Ask Betty now.