Christmas Egg Casserole

This recipe makes an appearance every holiday season and it brings memories of our time in Peru which is where I first made it. It has since become our Christmas Egg Casserole and we'll usually have this on Christmas morning since it can be prepped ahead. I made this for our holiday brunch on Saturday and it was a crowd pleaser. If you give it a try use the hashtag #MezzettaMemories so that I can take a peek.Bacon, Potato & Egg Breakfast Casseroleserves 6 as a main dish1 pound thick bacon, cut into strips about 1/2-inch wide1 large yellow onion, peeled and diced1 yellow bell pepper, cleaned out and diced3 teaspoons minced garlic1/3 cup Mezzetta sun-dried tomatoes, chopped2 teaspoons kosher salt, divided8 large eggs1 cup milk, fat content between 1% and 4% (whole)1 teaspoon fresh-cracked black pepper2 cups shredded cheddar cheese3 cups frozen diced potatoes, unthawedHeat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Remove the bacon and discard the oil. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.Serve immediately with fruit and rolls or toast.Try this recipe this holiday season and visit the Mezzetta website to download their $0.50 off coupon on all Mezzetta products. And don't forget to enter the Mezzetta daily giveaway. See their site for more details.Note:• This recipe calls for frozen potatoes for the sake of convenience. But if you don't have frozen potatoes and would prefer to use fresh potatoes, substitute one medium potato for each cup of frozen potatoes. Prick the potatoes several times with a fork, then place in the microwave on a paper towel. Cook on HIGH for 8-10 minutes, or until the potatoes are just barely tender. Dice and proceed with the recipe.Recipe adapted from The KitchnThis post is sponsored by Mezzetta, a brand I love and use frequently. Thank you for supporting the brands that make A DOSE OF PRETTY happen.