Potato Bacon Frittata
|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)|
|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.