Breakfast › Firehouse Breakfast Bake

Makes Approximately 16 Servings

• 2-2½ lbs (about 40 oz) herb & garlic frozen roasted quartered russet potatoes
• 1 lb bacon, ½" dice
• 1 onion, ½" dice
• 16 eggs, beaten
• 40 oz milk
• 2 16-oz cartons heavy cream
• 1 tbsp salt
• 2 tsp black pepper
• 24 oz cheddar cheese, shredded (divided as 16 oz & 8 oz)
• 2 tbsp chives, chopped
• non-stick cooking spray

1. Preheat oven to 350º
2. Place herb & garlic roasted russets on a sheet pan and heat per instructions, about 20 minutes
3. Put cooked potatoes into a 2" pan that has been well sprayed with pan release
4. Cook bacon and onion in a saute pan over medium-high heat until onions are translucent (about 8 minutes) and bacon is crisp, drain
5. Sprinkle the bacon and sauteed onions over roasted potatoes
6. In a large bowl, whip eggs together with the milk and cream.  Season with salt and pepper
7. Pour over potatoes and onions that are in the pan
8. Top with 16 oz of shredded cheddar cheese, cover with foil, and place in a 350º oven for 1-1¼ hours, until eggs are set
9. Remove foil. Sprinkle remaining 8 oz of shredded cheddar cheese over top of pan.  Return to oven for 5 minutes to melt cheese
10. Garnish top with chopped chives