Unlike most of the writers here at Qwerty Cafe, I really don’t have any formal training in how to make food. I did work at an organic bakery and cafe before organic was cool, but I was totally flying by the seat of my pants.
I mostly rely on instinct and knowledge cribbed from my mom and aunts over the years.
Combine that lack of training with no energy and a house full of busy people who haven’t had time to shop recently, and you get today’s recipe. The, “I Have Noooo Idea What I’m Doing” Casserole. It’s sort of a breakfast casserole, even though I had originally considered making a quiche. Or ordering pizza.
And, frankly, when I throw something together like this, I’m almost always expecting to have to resort to ordering delivery food, but then am pleasantly surprised at how things turned out. I wish I could remember this and add it into some kind of food maker confidence bank, but that’s not how my brain works.
This thing may not be pretty, but golly, it was tasty. I hope you like it too.
- 4 slices thick-cut bacon
- 1 red bell pepper, diced
- 4 large russet potatoes, diced
- 1 large yellow onion, diced
- 1 tomato, diced
- 4 Tablespoons squeeze-bottle garlic
- 2 Tablespoons Butter
- 2 teaspoons salt
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded cheese (I used cheddar)
- ½ cup whipped cream cheese
- Start by preheating your oven to 350.
- Then cook the bacon in a large pan over medium heat until crisp.
- Remove bacon from pan and set aside.
- Cook onion, garlic, and red bell pepper in bacon drippings until soft (about five minutes).
- Add in butter, 1 teaspoon salt, and potatoes. (Toss to mix evenly).
- Whisk together your eggs, milk, cheese, remaining salt, and cream cheese.
- Transfer potato mixture to large casserole pan and stir in tomato.
- Pour egg mixture over potatoes.
- Cook for 40 minutes in oven until firm and/or lightly golden.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.