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1 pound bacon

2 cups milk

8 eggs

1 teaspoon seasoned salt

1 teaspoon ground black pepper

2 cups shredded cheddar cheese

1 onion, chopped

1 green bell pepper, chopped

3 red potatoes, thinly sliced

5 mushrooms, sliced

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.

Grease a 9×13 inch casserole dish with reserved bacon grease.

Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes.Add bacon pieces, cheddar cheese, onion, and green bell pepper; beat until combined, about 2 minutes more.

Layer potato slices in the bottom of the casserole dish. Pour egg mixture over potatoes. Arrange sliced mushrooms on top. Cover casserole with aluminum foil.

Refrigerate over night. Bake in 350 degrees preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.



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About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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