Split Rock Bacon and Potato Frittata Recipe

4 slices bacon, cut into 1/4" strips (can use vegetarian or turkey strips)
2 large potatoes, peeled and cut into 1/2" diced pieces (3 cups
1 small onion, minced
1/4 cup chopped green pepper (or even mixture of green and red pepper)
1/4 tsp ground black pepper
3/4 tsp salt
6 large eggs
4 oz Swiss cheese, shredded (1 cup)
1 cup whole milk
1/3 cup all-purpose baking mix
2 Tbsps margarine or butter, melted

Preheat oven to 375. Grease 10" quiche dish or 9"x9" glass baking dish.

Cook bacon over medium heat until brown. Drain. Discard all but 1 Tbsp grease from pan. Add potatoes, onion, green pepper, black pepper and 1/2 tsp salt. Cook over medium heat for 15 minutes or until potatoes are fork-tender. Remove from heat and add bacon.

In medium bowl, mix eggs, cheese, milk, baking mix, margarine/butter and remaining 1/4 tsp salt until blended; pour into quiche dish. Spoon potato mixture evenly on top.

Bake 20-30 minutes, until knife inserted in center comes out clean.