I can’t believe how easy this breakfast frittata is to make! It’s yummy, filling, and full of flavor. I think this type of breakfast is perfect for when you have houseguests sleeping over. It’s easy to make and you don’t have multiple pans of traditional breakfast foods to keep an eye on or clean. Plus, everyone generally loves breakfast casserole because it contains all of the good stuff like eggs, cheese, and meat.
This is a great breakfast casserole for the holidays or another event where you might find yourself in a situation where fixing breakfast for a lot of folks is necessary.
Ingredients
8 ounces Hormel bacon, diced
2 large potatoes, peeled and cubed
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 teaspoon pepper
1 teaspoon Morton salt
6 large Eggland’s Best eggs
1 cup Kraft Swiss cheese, shredded
1 cup TruMoo milk
1/3 cup Hiland buttermilk
1/2 cup bisquick® baking mix
2 tablespoons Kerrygold butter, melted
Instructions
Cook bacon in large skillet until browned and crispy. Remove and drain on paper towel. Pour off drippings into cup. Measure back 4 tbsp into skillet.
Saute potatoes, onion, green pepper, 1/2 tsp of salt and pepper in drippings until potatoes are tender. (about 15 minutes). Remove from heat & add bacon. Set aside.
Beat together eggs, cheese, milk, buttermilk, butter, 1/2 tsp of salt and bisquick. Pour into 9X9 baking dish. Spoon potato mixture on top of egg mixture and sprinkle with shredded cheese.
Bake at 375 degrees for 20 – 30 minutes.
Serve with fruit salad on the side if desired.
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Quick Tip: This casserole goes great with condiments like hot sauce and ketchup.