Another Bacon-Egg and Vegetable Bake

1/2# bacon

6 jumbo eggs

1/2c Spicy Hot V-8

1T roasted garlic granules

1T dried parsley

1t each: black pepper & seasoned salt

2 med.-lg. carrots

1 med. purple onion

1 yellow pepper

1 med. tomato

2T bacon grease

1/2c Jiffy corn muffin mix

4oz. Velveeta cheese

3oz. sharp white cheddar

Cut bacon into small pieces then fry until well browned.  Tilt the pan to let the grease run off to one side, away from the cooked bacon.  Combine next 5 ingredients and whisk together.  Add all the chopped-sliced vegetables, bacon grease and the Jiffy mix.  Stir this together with a wooden spoon.  Pour into a greased 9"x13" glass pan.  Top with bacon crumbles, grated cheddar and little crumbles or cubes of Velveeta.  Bake at 325° for 30 minutes, turn oven off and leave in the oven another 10 minutes before removing to cool.

This freezes very well when cooled and cut into squares.  A little piece of waxed paper or cellophane between each will make them readily available on a busy morning.  Separate them that way, then put all of them into a heavy ziplock bag and freeze.  Or put them each in an individual sandwich or snack size zip-seal bag, then into a larger one to keep them together in the freezer.

In the morning, pop them into a lunch box or bag for later - or put on a little plate and microwave a minute or so for a quick breakfast. . .Lin