Cheesy Sunny Side Morning Casserole

• 3 cups frozen shredded potatoes, firmly packed (may use fresh)
• ½ cup shredded Swiss or cheddar cheese
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 1 small red bell pepper, diced
• 1 medium onion, diced
• 1 garlic clove, pressed
• ¾ teaspoon salt, divided
• 6 large eggs
• ¼ teaspoon pepper

Instructions

1. Preheat oven to 350°F.
2. Melt butter with oil in the 11” Gotham skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and ½ tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with cheese, pepper and remaining ¼ tsp. salt.
4. Bake at 350°F for 12 to 14 minutes or until eggs are set. Serve immediately.