Artichoke and Bacon Potato Bake

(4)
  2 reviews
  • 30 min prep time
  • 9 hr 35 min total time
  • 9 ingredients
  • 6 servings

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

Directions

  1. 1 Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel.
  2. 2 In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
  3. 3 In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
  4. 4 Heat oven to 350°F. Bake covered for 45 minutes.
  5. 5 Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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