Spring/Fall Egg Casserole

This is considered a spring/fall recipe because that is when Swiss chard is in season.

3 potatoes (Shredded)

5 Large Swiss chard Leaves

6 large eggs

1 cup milk

1 12-16 oz. package of bacon cooked

1 cup shredded sharp cheddar cheese

½ cup Shredded pepper jack cheese

6 cherry tomatoes

Cook bacon and crumble, reserve 3 tablespoons grease. Put shredded potatoes in the bottom of a 9 X 13 inch pan, layer on Swiss chard cut into strips, then the cherry tomatoes that you sliced.  Add bacon and grease.  In a separate bowl mix eggs, milk and cheese, pour evenly over potato mixture. Place 9 x 13 pan in 375 degree preheated oven for 45 min or until the cheese is lightly browned.

 

 

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