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Potato Bacon Frittata

Western.Chefs's picture
  Sliced bacon 8 Ounce, diced (1 Package)
  Potatoes 2 Large, peeled and cut into 1/2 inch cubes
  Onion 1 Small, chopped
  Diced green pepper 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Salt To Taste
  Eggs 6
  Swiss cheese 1⁄4 Pound, coarsely shredded
  Milk 1 Cup (16 tbs)
  Buttermilk baking mix 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 2 Tablespoon, melted

1. Grease 10-inch quiche dish or 9" by 9" baking pan. In 10-inch skillet over medium-low heat, cook bacon until browned and crisp. With slotted spoon, remove bacon to drain on paper towels. Pour off all but 1/4 cup bacon fat from skillet. Over medium heat, in hot bacon fat, cook potatoes, onion, green pepper, pepper, and 1/2 teaspoon salt until potatoes are fork-tender, about 15 minutes, stirring occasionally. Remove skillet from heat; stir in bacon.
2. Preheat oven to 375°F. In medium-sized bowl, beat eggs, cheese, milk, buttermilk baking mix, butter or margarine, and 1/2 teaspoon salt until well mixed; pour into quiche dish. Spoon potato mixture on top. Bake 20 to 30 minutes, until set.

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