Raider Recipes
Who: Cumberland Elementary and Middle School PTO
Cost: $10 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 136
Send checks to: Cumberland PTO, Attn: Rebecca Morgan,
1496 IL Route 121, Toledo, IL 62468 or call 217-549-2395, or email RMorgan@sblhs.org.
Bubble Crumb Bacon Breakfast Bake
Ingredients
- 3/4 to 1 bag tater tots
- salt and pepper to taste
- 1 sm. onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 3 c. cheddar jack or Colby jack cheese shredded
- 1 lb. Bacon fried crisp and crumbled
- 8 eggs
- 2 c. milk
Instructions
- In a 9x13-inch casserole, add tater tots, salt and pepper to taste.
- Bake in a preheated 400-degree oven until tater tots are golden brown. Remove from oven and set aside.
- Lower oven temperature to 350.
- In a mixing bowl, add eggs, milk and shredded cheese. Mix well and set aside.
- In a frying pan, cook bacon until crisp, then crumble. Discard all bacon grease except 1 tablespoon.
- Add onion and peppers to pan and sauté until soft.
- Layer the onions and peppers on top of the pre-cooked tater tots. Sprinkle with bacon pieces.
- Pour the egg and cheese mixture over the top.
- Cover with aluminum foil and bake for 45 minutes.
- Uncover and bake an additional 30 minutes.
Notes
We need recipes! Upcoming monthly topics include breads, Asian-inspired dishes and gluten-free recipes. Please email submissions to finestcooking@icl.coop or mail them to Finest Cooking c/o Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include your name, address, phone number (for questions), and the name of your electric cooperative. Recipes not included in the magazine can be found on our website at icl.coop/finestcooking.
