ARTICHOKE AND BACON POTATO BAKE

Artichoke and Bacon Potato Bake image

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

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h35m

Yield 6

Number Of Ingredients 9

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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

Steps:

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.
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.
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.
Heat oven to 350°F. Bake covered for 45 minutes.
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.

Nutrition Facts : Calories 365, Carbohydrate 37 g, Cholesterol 180 mg, Fat 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 5 g