New Year’s Egg Bake

It’s been a tradition for our family to have egg bakes on holidays.  Not on purpose, we just like egg bakes.  They are an easy and inexpensive way to feed a lot of people for breakfast (or dinner).  I love having a well-rounded meal with everything in one dish.  Most of the time egg bake recipes are born out of the question “Hmm, what do we have in the fridge this morning?”
Well, this morning I was inspired by sour cream, bacon, potatoes and a variety of sweet peppers.

Bacon, Pepper and Hash Brown Egg Bake

  • 4 slices of bacon, chopped
  • 2 medium potatoes, shredded
  • 1 medium onion, sliced thin
  • 1/2 cup sweet peppers (choose a variety of colors, sweet or hot)
  • 8 eggs
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • freshly ground pepper to taste
  • 1/4 cup feta cheese
In a large skillet over medium heat, brown bacon pieces.  Drain, set aside bacon and reserve about 3 tbsp bacon fat.
Mix potatoes, onions and peppers.  Spread evenly in the still hot skillet and brown potato mixture like you would hash browns.  Flip to get both sides browned.
Beat eggs, sour cream, salt and pepper together.  Pour over hash browns.  Sprinkle bacon and feta on top.  Cook eggs for about 5-10 minutes or until egg begins to set.
Move skillet to the oven under the broiler and bake to set the top, about 3-5 minutes.
Let cool slightly before slicing.

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