Firehouse Breakfast Bake
Makes Approximately 16 Servings
Ingredients
- 2-2½ lbs (about 40 oz) herb & garlic frozen roasted quartered russet potatoes
- 1 lb bacon, ½" dice
- 1 onion, ½" dice
- 16 eggs, beaten
- 40 oz milk
- 2 16-oz cartons heavy cream
- 1 tbsp salt
- 2 tsp black pepper
- 24 oz cheddar cheese, shredded (divided as 16 oz & 8 oz)
- 2 tbsp chives, chopped
- non-stick cooking spray
How-to
- Preheat oven to 350º
- Place herb & garlic roasted russets on a sheet pan and bake for approx 20 minutes
- Put cooked potatoes into a 2" pan that has been well sprayed with pan release
- Cook bacon and onion in a saute pan over medium-high heat until onions are translucent (about 8 minutes) and bacon is crisp, drain
- Sprinkle the bacon and sauteed onions over roasted potatoes
- In a large bowl, whip eggs together with the milk and cream. Season with salt and pepper
- Pour over potatoes and onions that are in the pan
- Top with 16 oz of shredded cheddar cheese, cover with foil, and place in a 350º oven for 1-1¼ hours, until eggs are set
- Remove foil. Sprinkle remaining 8 oz of shredded cheddar cheese over top of pan. Return to oven for 5 minutes to melt cheese
- Garnish top with chopped chives