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.