Bacon, Potato, and Artichoke Bake

Step 1: NOTE ... Ore Ida (that is just one brand) has what they call Potatoes O'Brien. They are frozen diced potatoes with added onion, green and red peppers. Now, if you can find the O'Brien mix, buy a regular bag of frozen diced potatoes and then rather than using 4 cups, use only 3 1/3 cups. Fill the remaining 2/3 cup with a mix of diced onions, red and green bell peppers.

Step 2: Bacon ... Spray a saute pan with a non-stick spray, or you can use a little olive oil and add the bacon. Bring to medium heat and saute the bacon slowly to get it nice and crispy. Once it is done, transfer to a plate lined with a paper towel to drain and cool.

Step 3: Potatoes ... In a medium size bowl, add the potatoes, 1 cup of the swiss cheese, 2 tablespoons of the parmesan, and cooled bacon and mix well - set to the side.

Step 4: Egg Mixture ... In another small bowl, add the eggs, milk, garlic, Italian seasoning, red pepper flakes and mix well to combine - also set to the side.

Step 5: Casserole ... Spray a 9x9 square baking dish or 2 qt casserole dish with a non-stick spray. Add 1/2 of the potato mixture, then the chopped artichokes, then the remaining potato mixture; and finish with the remaining swiss and parmesan cheeses.

Step 6: Refrigerate ... This is my trick, but I lay a piece of saran wrap right on the casserole and then wrap with foil. But that isn't necessary. But for me, it really keeps it fresh and it isn't difficult to do. Make sure to let it refrigerate at least 8 hours, up to 24.

Step 7: Bake ... Preheat an oven to 350 degrees and bake on the middle shelf for 35-45 minutes. Remove from the oven and top with the tomato slices, then the bread crumbs that were mixed with the olive oil. Then return to the oven and bake an additional 15 minutes until you can stick a knife in the center and it comes out clean.

Step 8: Serve ... Let the casserole rest 10 minutes before serving. Cut into squares and ENJOY! As I said, breakfast, lunch or dinner; or a perfect side dish.