Vanadium

• 1 pound bacon (or italian sausage)
• 1 medium onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced
• 6 eggs
• 1/3 cup milk
• 560 g (20 ounces) frozen hash browns, thawed
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon black pepper
• Green onions

Turn oven on to 205°C (400°F). Put bacon on a foil-lined cookie sheet, and place in oven while it's still cold. Cook for 20 minutes. Remove bacon from oven and dice it into smaller pieces.

In the meantime, fry the onion, garlic, and red pepper.

In a separate bowl, whisk together the eggs, milk and pepper until combined. After the vegetable mixture is cooked, add to the milk mixture, along with bacon, thawed hash browns, and 1 1/2 cups of cheese. Stir to combine. Pour the mixture into a baking dish, top with remaining 1/2 cup of cheese, cover with aluminum foil, and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the top of the potatoes begins to brown. Remove from oven and sprinkle with green onions.