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Artichoke and Bacon Potato Bake
Artichoke and Bacon Potato Bake
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Prep Time:
30 minutes
Total Time:
9 hours 35 minutes
Egg dish with crispy bacon, artichoke hearts, sharp cheddar, and frozen potatoes for a delightful meal.
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
Instructions:
  • Prepare your 8-inch square (2-quart) glass baking dish by spraying it with nonstick cooking spray. Crisp up the bacon in a large skillet over medium-high heat. Once the bacon is crispy, remove it from the skillet and drain it on a paper towel.
  • In a large bowl, mix together the cooked bacon, potatoes, and 1 cup of cheese until well combined. Spread half of the potato mixture in a greased baking dish, layer with artichokes, then top with the remaining potato mixture.
  • In a large bowl, whisk together eggs, milk, garlic-pepper blend, and salt until smooth. Pour the mixture over the potatoes, then sprinkle with the remaining 1/2 cup of cheese. Cover with foil and chill in the refrigerator for at least 8 hours or overnight.
  • Preheat oven to 350°F and bake covered for 45 minutes.
  • Uncover the baking dish and delicately layer tomato slices on top. Bake without cover for an extra 15 to 20 minutes or until a knife inserted in the center comes out clean. Allow it to rest for 10 minutes before serving.

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