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.