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Devilled Bacon and Egg Casserole

Yields8 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

 250 g Bacon, Chopped
 2 Green Onions Chopped
 1 Bell pepper – cut into small pieces
 1 ½ tsp Salt
 ½ tsp Pepper Powder
 500 g Potatoes, Peeled Cubed and Half Boiled
 6 Eggs
 125 ml Milk
 Cheese Grated
1

Preheat your oven to 180 °C.

2

Heat a large frying pan or wok and fry the bacon until almost crispy.

3

Add onions, salt, and chili and saute for 3 minutes,

4

Add potatoes and toss in the mixture.

5

In a large oven-proof dish add potato mixture.

6

Beat the eggs with a fork.

7

In a bowl add milk, beaten eggs, salt, and pepper. Now mix together.

8

Pour the above-mixed milk, eggs, and salt and pepper mixture over the potato mixture.

9

Now Sprinkle with cheese if desired.

10

Bake for 30 minutes until the egg is set and when you can see a brownish color on top.

11

Allow sitting for 10 minutes before serving.

Notes:
We didn’t use any oil to fry the bacon as our bacon had quite a bit of fat.
If you have removed the fat you may need to add a little oil to fry the bacon.
If you like you can add parsley and mint leaves to the potato mix. It will bring a different nice taste to our normal casserole dish.
Nutrition Facts

Servings 0

Amount Per Serving
Calories 312
% Daily Value *
Total Fat 19.1g30%

Saturated Fat 7g35%
Cholesterol 166mg56%
Sodium 1262mg53%
Potassium 561mg17%
Total Carbohydrate 15.2g6%

Dietary Fiber 2.3g10%
Sugars 3.7g
Protein 19.5g39%
Calcium 105%
Iron 2%
Vitamin D 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.