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8 slices bacon, cut into
½ ~ inch pieces
4 cups frozen potatoes, O'Brien style with onions and bell peppers { 28 ~ oz. pkg.
}
6 oz. { 1 ½ cups } shredded sharp cheddar cheese
1 { 14 ~ oz. } can artichokes, drained & cut into quarters
4 eggs
¾ cup milk
½ tsp. garlic
salt & pepper to taste
1 medium Italian plum tomato, thinly sliced
 Spray
a 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.
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The
Lighter
Side;
Substitute;
Low fat cheese
Egg substitute
Low fat milk
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