Artichoke and Bacon Potato Bake

Artichoke and Bacon Potato Bake 8 slices bacon, cut into 1/2-inch pieces 4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz. pkg.) 6 oz. (1 1/2 cups) shredded sharp Cheddar cheese 1 (14-oz.) can quartered artichokes, drained 4 eggs 3/4 cup milk 1/2 teaspoon garlic-pepper blend 1/4 teaspoon salt 1 medium Italian plum tomato, thinly sliced Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel. In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking 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°F. Bake covered for 45 minutes. Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.