Artichoke and Bacon Potato Bake *

8 slices cooked bacon, cut into 1/2 inch pieces

4 cups frozen potatoes o'brien with onions and peppers

6 oz shredded sharp cheddar cheese

1 can quartered artichokes, drained

4 eggs

3/4 cup milk

1/2 tsp garlic pepper blend

1/4 tsp salt

1 plum tomato, thinly sliced

Spray 8 inch dish with cooking spray.  In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix.  Spread half of potato mixture in dish.  Top with artichokes and remaining potato mixture.  In same large bowl, beat eggs, milk, garlic pepper blend and salt until well blended.  Pour over potato mixture.  Sprinkle with remaining 1/2 cup cheese.  Cover with foil; refrigerate at least 8 hours or overnight.  Heat oven to 350.  Bake covered for 45 minutes.  Uncover baking dish; arrange tomato slices over top.  Bake uncovered an additional 15-20 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.

Serves 6