POTATO AND BACON FRITTATA BAKE

Potato and Bacon Frittata Bake image

This is great for a light dinner, served with a crusty bun. You can bake the frittata in a glass baking dish instead of a saute pan if desired

Provided by Kittencalrecipezazz

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

6 -8 slices uncooked bacon, more if desired
4 medium potatoes, peeled and diced into 1/2 inch pieces
1 small onions or 4 -5 green onions, chopped
1/3 cup green bell peppers (or a mixture) or 1/3 cup red bell pepper, chopped (or a mixture)
1 teaspoon salt or 1 teaspoon seasoning salt
black pepper
2 -3 tablespoons grated parmesan cheese
6 -7 large eggs, lightly beaten
1 1/2 cups shredded swiss cheese or 1 1/2 cups cheddar cheese
1 cup whole milk or 1 cup half-and-half cream
1/3 cup Bisquick baking mix
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
Set the oven to 350 degrees.
In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).

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