Blue Grass Quality Meats Bacon and Potato Breakfast Casserole

  • 1 lb. Blue Grass Bacon, fried crisp and crumbled
  • One 28 – 30 ounce bag of shredded potatoes, thawed
  • 8 large eggs
  • 1 cup of milk
  • 1/2 cup sour cream
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped red or green pepper
  • 2 cups sharp cheddar cheese
  • 1 cup Monterey Jack cheese
  • Salt and pepper to taste

Butter the bottom and sides of a 9” x 13” glass baking dish.
Press the potatoes onto the sides and bottom of the pan to form a crust.
Beat together eggs, milk, sour cream, salt and pepper.
Add bacon, onions, red and/or green peppers, 1 1/2 cups cheddar cheese and 1/2 cup Monterey Jack cheese to mixture and blend well.
Pour over potatoes. Top with remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese.
Preheat oven to 350°F.
Bake for 45 minutes – 1 hour or until the middle is set and cheese is melted.
Cut into squares to serve.
Serves 8 – 10

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