I know, I know…I had you at bacon. :)
Mother’s Day is this weekend and to celebrate my mom I’m making brunch for the whole family. By popular demand, I’m making do-ahead french toast (recipe here) and potato bacon frittata. Both were a huge hit the first time I made them and I can’t wait to eat them again (calories don’t count on special occasions, don’t you know?).
Here’s the recipe for the frittata. I’ll try to remember to take pictures on Sunday and post them, too.
Preheat oven to 375 degrees.
8 oz. bacon, diced
2 potatoes, peeled & cubed
1/4 c. chopped onion
1/4 c. diced green bell pepper
1/4 tsp. ground black pepper
1 tsp. salt (in parts)
6 eggs
1 c. shredded cheddar cheese (I also like to throw in a pinch of Parmesan if I have it handy)
1 c. milk
1/3 c. Bisquick
2 Tbsp. melted butter
Cook bacon in large pan until browned. Remove and drain on paper towels. Pour off all but 4 tablespoons of bacon fat from skillet (or do like I do and pour it all out but then add in some veggie oil, so you still have the bacon flavor on the pan w/o all that bad stuff). Cook potatoes, onion, green pepper, black pepper, and 1/2 teaspoon salt until potatoes are tender but not soft (about 15 minutes). Remove from heat and stir in bacon.
Beat together eggs, cheese, milk, Bisquick, butter and 1/2 teaspoon salt. Pour egg mixture into a greased quiche dish or a 9″x9″ baking pan. Spoon potato mixture on top of eggs. Bake in 375 degree oven for 20 – 30 minutes until set. To serve, cut into wedges. Serves 6.
