Bacon, Eggs and Beet Greens Breakfast Bake

Breakfast Bake Central

½# bacon - cut up

1 bunch beet greens & stems

1 can diced water chestnuts

¾ lg. onion - sliced

½ lg. green pepper - sliced

2T capers

8-10oz. sharp cheese

9 lg. eggs - beaten w/

a little half & half

Fry the bacon until crispy, drain the fat off.  Lightly steam the chopped beet greens and stems, then steam in a little water.  When the greens have wilted to about half their original volume, turn off the heat and drain them well.  Meanwhile, butter a 9"x13" glass baking pan and arrange the water chestnuts, onions, green peppers and capers, in the bottom.  Cover with half the shredded cheese, then arrange the bacon on top of this.  Gently pour in the eggs, moving your pouring container around to cover everything.  Shake the pan a little to be sure the eggs are well distributed.  Sprinkle on the remaining cheese then bake in a preheated 350° oven for 20 minutes.  If more time is needed, reduce heat to 325° for another 10 minutes then check again for doneness.  Makes 12 squares containing about 150 calories each. . .Lin