Big Farmers Breakfast Casserole

Big Farmers Breakfast Casserole 1 lb. bacon, sliced 4 large potatoes, peeled and cut in to bite size pieces 1 onion, chopped 6 eggs 1/2 C. milk 1/2 tsp. salt 1/2 tsp. pepper 8 oz. shredded sharp cheddar cheese Topping: 2 C. Bisquick 1/3 to 1/2 C. milk Combine the Bisquick and 1/3 C. milk, only add more if all the Bisquick is not incorporated. Should be like a stiff dough. In a large pan, over med high heat, fry up the sliced bacon. Remove to a paper towel lined plate and drain off all but 2 T. of the bacon grease. Put the potatoes in the pan and fry them, stirring occasionally, until tender. Add in the chopped onions and cook for 3-4 minutes. Remove the potatoes/onions from the heat and place in the bottom of a lightly greased casserole dish (I used an oval 12x7 dish). Top the potatoes with 1/3 C. of the cheese and then all the bacon. Top the bacon with 1/4 C. of cheese. Whisk together the eggs, milk, salt and pepper. Pour over the bacon. Place in a 375 degree oven for 20 minutes. Pull out and drop the topping by spoonfuls over the top, return to the oven for 10 minutes. Remove again and top with the remaining cheese. Return to the oven for 5 minutes to melt.