Artichoke and Bacon Potato Bake

Ingredients

• 8 slices bacon cut into 1/2-inch pieces
• 4 cups potatoes frozen with onions and peppers (from 28-oz. pkg.)
• 1.5 cups sharp cheddar cheese shredded
• 14 oz artichokes drained quartered canned
• 4  eggs 
• 0.8 cup milk 
• 0.5 teaspoon highest available proof grain spirit 
• 0.3 teaspoon salt 
• 1 medium plum tomatoes italian thinly sliced

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp.
2. Remove bacon from skillet; drain on paper towel.
3. In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix.
4. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
5. In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended.
6. Pour over potato mixture.
7. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
8. Heat oven to 350°F.
9. Bake covered for 45 minutes.
10. Uncover baking dish; arrange tomato slices over top.
11. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean.
12. Let stand 10 minutes before serving.