Breakfast Upside Down Cake

Recipe View 12 mins Sauté the Base: Heat olive oil in a large skillet over medium heat. Add the diced potatoes, chopped red bell pepper, minced garlic, and chopped onion. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender, about 10-12 minutes. Covering the pan will expedite the cooking process.

Recipe View 2 mins Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8 or 9-inch cake pan with parchment paper. This will ensure easy removal of the cake.

Recipe View 8 mins Layer the Flavors: Cook the bacon in a skillet over medium heat, or in the microwave, until perfectly crisp. Drain on paper towels, then crumble. Sprinkle the shredded Cheddar cheese evenly across the bottom of the prepared cake pan. Distribute the crumbled bacon evenly over the cheese. Carefully scoop the potato mixture into the pan, ensuring it's evenly spread.

Recipe View 2 mins Create the Custard: In a separate bowl, whisk together the eggs and milk with a fork until well combined. Season with a pinch of salt and pepper. Gently pour the egg mixture evenly over the potato and bacon mixture in the pan.

Recipe View 20 mins Bake to Golden Perfection: Bake in the preheated oven for approximately 20 minutes, or until the egg is set and the top is lightly golden brown.

Recipe View 5 mins Invert and Serve: Remove the cake from the oven and let it cool for a few minutes. Run a knife around the edge of the pan to loosen the cake. Carefully invert the cake onto a serving plate. Remove the parchment paper. Serve immediately and enjoy the harmonious blend of flavors!