Christmas Breakfast Casserole

I wanted to try something different that the usual casserole we make with bread every year. I wanted to do one with potatoes. I had some leftover baked potatoes from Grandma Francom's Christmas party the Monday before. I found this one on the Kitchn and Ryan modified it some. It was delicious! We doubled the recipe and it made a full 9x13 pan and a 7x9 pan we gave to my mom for their Christmas breakfast with Andrew and Bristol who surprised them by coming in a visit on Christmas eve.

4 slices thick bacon cut into 1/2 inch chunks
1 large yellow onion, peeled and diced
1 yellow bell pepper, cleaned out and diced
2 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
2 teaspoons salt, divided
8 large eggs
1 cup milk
1 teaspoon fresh-cracked black pepper
2 cups shredded cheddar cheese
3 large baked potatoes diced into cubes (skins and all)

Lightly grease a 13x9" baking dish with baking spray.

Cook the bacon until it is crisp. 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 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, potatoes, and the bacon and vegetables. Pour the whole mixture into the prepared baking dish. Cover and refrigerate overnight.

When you are ready to bake the casserole, preheat the oven to 350 degrees. Bake for 40 to 60 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.