Egg Bacon & Potato Casserole

Method:

1. Heat oven to 160 degrees Celsius. Grease an 33 x 23 centimeter baking dish with
   non-stick cooking spray and set aside.
2. In a large pan, cook bacon over medium heat, stirring occasionally. Cook until
   crispy. Remove bacon with slotted spoon and place on paper lined plate, then
   roughly chop the bacon and set aside.
3. Add the onion and red pepper to the pan and cook over medium heat until tender.
   Add the garlic and cook for two minutes. Set aside.
4. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables,
   frozen potatoes and one cup of the shredded cheese. Set a ¾ cup of the bacon aside
   and stir the rest into the mixture. Season with salt and pepper.
5. Pour the mixture into the prepared baking dish and top remaining cheese and
   spring onions. Bake for 20 minutes so the eggs start to set up. Carefully add the
   remaining bacon to the top of the casserole. Bake for an additional 20 tot 30 minutes
   or until the eggs are firm and the top is slightly golden brown. Let stand for 10
   minutes. Cut into squares and serve warm.

*Casserole can be re-heated.