Cowboy Breakfast Bake

3/4# bacon - cut in small pieces

4 sm.-med. Yukon Gold potatoes

(I used all 6 and it was too many)

(I did not use the curry paste)

1 lg. orange pepper

2T olive oil

1-2t rosemary seasoning *

1-1/2c thin-sliced celery

6 eggs - lightly beaten

1/2c milk (or half & half)

1/3c corn flour

1t baking powder

1 can white chili beans

7oz. sharp flavorful cheese

Fry the bacon in a medium non-stick pan, until brown and crisp.  Drain the grease and put bacon on brown paper or several layers of paper towel.  Pour the drippings into a can leaving any brownings in the pan.  

Chop the potatoes into small pieces.  Put into a medium size bowl.  Add the pepper that's been seeded and cut into 6 pieces.  Drizzle with olive oil and sprinkle with the seasonings.  Put the peppers on a jelly roll pan covered with parchment paper and roast in the oven at 375° just until they start browning around the edges.  Meanwhile, put the chopped potatoes and celery in the bacon pan and sauté until the celery goes translucent and the potatoes begin to brown a bit.  Scoop all this out and add it to the pan the peppers are roasting on.  Return this to the oven for another 15 minutes or so.  Remove the peppers, peel and chop back into the bacon pan.  Add the potatoes and beans.  Mix together.

Beat the eggs with a wire whisk in a medium size bowl.  Add milk then slowly spoon in the corn flour and baking powder that have been mixed together.  Whisk all this well, then add everything in the pan to the bowl.  Stir together and pour into a greased 9"x13" glass baking pan.  Shred the cheese over the top of this, then sprinkle on the bacon.  Bake at 350° until a toothpick inserted in the center comes out clean.  20-30 minutes or so.  Makes 12 good size breakfast squares that keep well in the fridge or can be frozen.  Reheat in the microwave for a quick breakfast. . .Lin