Grand Canyon Breakfast Casserole

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking dish with nonstick cooking spray.

Step 3 -Line a large platter with paper towels.

Step 4 -In a large skillet over medium heat, add the bacon pieces and cook, while stirring occasionally, until crispy and browned, about 6-10 minutes.

Step 5 -Using a slotted spoon, transfer the bacon pieces from the skillet to the prepared large platter to drain.

Step 6 -Reserve about 1 tablespoon of the bacon drippings in the skillet, draining the remainder.

Step 7 -In the skillet with the reserved bacon drippings over medium heat, add the onions and the red bell peppers and cook, while stirring frequently, until tender, about 5 minutes.

Step 8 -Add the garlic to the onion mixture and cook, while stirring frequently, until fragrant, about 1-2 minutes. Set the onion mixture aside.

Step 9 -In a large bowl, add the eggs and beat until combined.

Step 10 -Add the milk to the beaten eggs and whisk to combine.

Step 11 -Add the onion mixture, the diced potatoes, and 1 cup of the cheddar cheese to the egg mixture and stir to combine.

Step 12 -Add 1/4 cup of the cooked bacon to the egg mixture and stir to combine.

Step 13 -Add the salt and the black pepper to the egg mixture and stir to combine.

Step 14 -Add the egg mixture to the prepared baking dish.

Step 15 -Top the egg mixture evenly with the remaining cheese.

Step 16 -Bake until the eggs start to set, about 20 minutes.

Step 17 -Transfer thebaking dish from the oven to a wire rack and evenly add the remaining bacon to the top of the egg mixture.

Step 18 -Transfer the baking dish back to the oven and bake again until the eggs are firm and the top is slightly golden-brown, about 20-30 minutes.

Step 19 -Transfer the casserole from the oven to the wire rack and let it stand, about 10 minutes.

Step 20 -With a sharp knife, cut the casserole into serving-size pieces and serve warm.