Country Breakfast/Supper Casserole
Source of Recipe
Aunt Saunny
6 slices bacon, cut in 2" pieces
1 small green pepper, cored, seeded, chopped
2 tablespoons finely chopped onion
6 cups cubed cooked potatoes
1/2 cup shredded sharp cheddar cheese
6 eggs, lightly beaten
salt and pepper, to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of dripping.
Heat the dripping remaining in the pan till it sizzles. Add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned.
Sprinkle on the cheese and stir until it melts. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once.
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