Bacon, potato and egg breakfast casserole is a ‘real crowd pleaser’

Add onion and pepper to the skillet and cook until tender. Add garlic and cook for 2 minutes.

Beat eggs in a large bowl, and whisk in the milk. Stir in cooked vegetables, potatoes and one cup of shredded cheese. Set aside 170 grams of bacon bits and stir in the rest. Season with salt and pepper.

Pour the mixture into the prepared baking dish and top with remaining cheese and green onions. Bake for 20 minutes, then arrange remaining bacon on top of the casserole. Put back in the oven for additional 20 to 30 minutes, or until eggs are firm and the casserole is slightly golden brown.