Easy Cheesy Potatoes O'Brien Bacon Casserole (Gluten-Free)

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

8 large eggs

1/2 cup milk

2 lb bacon, chopped

1 cup finely chopped onions

2 tbsp chopped canned mild green chiles, drained, or sautéed bell peppers

3 plum tomatoes, cored and finely diced, divided

Kosher or fine sea salt and freshly-ground black pepper, to taste

1 (28 oz / 793g) bag frozen Potatoes O'Brien, thawed (Ore-Ida brand is gluten-free)

3 cups shredded Colby or a combo of cheddar and Monterey Jack cheeses, divided

Freshly chopped parsley, for garnishing

Directions

Preheat the oven to 375°F. Lightly butter a 9x13-inch baking dish. In a large mixing bowl, whisk the eggs and milk until fully blended and season with a large pinch of salt and a few grinds of black pepper. Set aside.

In a skillet, cook the bacon over medium heat until the fat has rendered and the bacon is crispy. Use a slotted spoon to transfer it to a paper towel-lined plate. Remove all but about 2 tbsp of the drippings from the pan. Add the onions and green chiles to the skillet and cook, stirring often, until the onions are softened and translucent, about 3 minutes. Add two of the chopped tomatoes and cook 1 minute, tossing everything together. Remove from the heat and let cool several minutes.

Add the potatoes and cooked bacon to the eggs, stirring until evenly distributed. Add the sautéed vegetables to the eggs, stirring, then add 2 cups of the cheese, stirring until fully blended.

Pour the egg mixture into the prepared pan, cover and bake for 20 minutes. Remove the cover, sprinkle the top with the remaining 1 cup of cheese, return to the oven and continue baking for another 15 minutes or until the cheese is melted, starting to brown in spots, and the casserole is bubbling around the edges. If needed, you can put it under the broiler for a few minutes to brown the top, watching carefully.

Remove from the oven and set the casserole aside to cool and set up for 10 minutes. Cut into squares, transfer to serving plates, and sprinkle each with some of the reserved tomatoes and parsley if desired. Serve hot.

Nutrition

• Serving Size: 1
• Calories: 886
• Total Fat: 65 g
• Saturated Fat: 27 g
• Unsaturated Fat: 34 g
• Trans Fat: 0 g
• Cholesterol: 354 mg
• Sodium: 2435 g
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 60 g