Cheesy Bacon Potato Frittata

By Addie

made this bacon cheese frittata this morning. This one actually uses a nacho cheese, but I’m certain this would be tremendous with Pepper Jack, a Smoked Gouda, or if you’re more traditional, a regular Cheddar Cheese would be great too.

Ingredients

• 4 slices bacon, cooked then diced
• 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions, thawed
• 6 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1 3/4 cups (7 oz.) Sargento Bistro Blends Shredded Nacho & Taco Cheese
• 1/2 bunch green onions, chopped

Preparation

Step 1

Cook bacon in a 9-inch cast iron skillet over medium heat until crisp. Remove bacon to drain on paper towels; set aside. Scrape the bottom of the pan if needed with a metal spatula. Pour off all but 1 tablespoon of the drippings. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler.

Beat eggs in a medium bowl. Stir in milk, salt and 1 cup of cheese. Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.)

Uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon. Transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions. Cut into 6 wedges.