School+Breakfast

4 slices thick bacon, cut into strips about 1/2-inch wide 1 large yellow onion, peeled and diced 1 yellow bell pepper, cleaned out and diced4 cloves garlic, minced 1/3 cup sun-dried tomatoes, chopped 2 teaspoons salt, divided 8 large eggs 1 cup milk, fat content between 1% and 4% (whole) 1 teaspoon fresh-cracked black pepper 2 cups shredded cheddar cheese 3 cups frozen diced potatoes, unthawed
 * Bacon, Potato & Egg Breakfast Casserole **//serves 6 as a main dish//

Heat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.

Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.

In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!)

Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.) Bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean. Serve immediately with fruit and rolls or toast.