Breakfast Casserole

 We've made this twice and done it differently each time. I liked the flavor better the first time but the texture better the second. Key difference is cooking the potatoes first, and that's a must. Using frozen potatoes is just too wet.

Breakfast Casserole

1 lb bacon, cooked and diced
1 onion, diced
1 bell pepper, deseeded and diced
1 can green chiles
12 large eggs
1 cup milk

1 tbsp neutral oil
3 cups frozen diced potatoes
2 cups shredded cheese
Salt, pepper, garlic powder, paprika to taste

1. Cook bacon in preferred method. We prefer to bake it on a cookie sheet in the oven at 400* for 22 minutes. Dice cooked bacon. Set aside.
2. Dice one onion. Deseed and dice one bell pepper. 
3. In a large skillet, heat bacon fat or oil. Saute the onion and bell pepper, adding salt, pepper, and garlic to taste.
4. Once vegetables are tender, set aside.
5. In the same large skillet, heat oil. When oil is very hot, pour in frozen potatoes. Sprinkle salt, pepper, garlic powder, and paprika. Cook according to package, or about 3 minutes on one side, before stirring or flipping. Cook until browned lightly. Set aside.
6. Set oven to 350* and grease a 9x13 baking dish.
7. In a large bowl, whisk together eggs and milk. We add a bit of salt, pepper, garlic powder, and paprika here too. Stir in the cooked vegetables, can of green chiles, cooked potatoes, and 1 cup of shredded cheese. Add in most of the bacon, reserving some for topping.
8. Pour the mixture into the baking dish. Top with remaining cheese.
9. Bake for 40-50 minutes or until the eggs are firm and the top is slightly golden brown.
10. Top with remaining bacon and green onions. Let stand for 10 minutes. Serve.