Artichoke and Bacon Potato Bake

By BobLongo

Ingredients

• 8 slices bacon, cut into 1/2 ~ inch pieces
• 4 cups frozen potatoes, O'Brien style with onions and bell peppers {28 ~ oz. pkg.}
• 6 oz. {1 1/2 cups} shredded sharp cheddar cheese
• 1 {14 ~ oz.} can artichokes, drained & cut into quarters
• 4 eggs
• 3/4 cup milk
• 1/2 tsp. garlic
• Salt & pepper to taste
• 1 medium Italian plum tomato, thinly sliced

Preparation

Step 1

Spray an 8 ~ inch square {2 quart} glass baking dish with nonstick cooking spray. Cook bacon in a skillet over medium heat until crisp. Remove bacon from skillet; drain on a paper towel.
In a large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in baking dish. Top with artichokes and remaining potato mixture.
In the same large bowl, beat eggs, milk, garlic, salt & pepper until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover with foil; refrigerate at least 8 hours or overnight before baking.
Heat oven to 350º. Bake covered for 45 minutes. Uncover; arrange tomato slices over the top. Bake uncovered an additional 15 to 20 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serves 6, easily doubled to serve 10 to 12 in a 9 x 13 dish, just add 15 minutes to covered cooking time.