Bacon, Egg and Cheese Breakfast Casserole Recipe

Ingredients

• 1/2 pound thick-cut bacon, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 1/2 pounds russet or Yukon Gold potatoes, unpeeled, sliced 1/4-inch thick or cut into 1/2-inch pieces
• 1 large yellow onion, thinly sliced into rings
• Kosher salt and freshly ground pepper
• 10 large eggs
• 6 ounces shredded sharp Cheddar or Monterey Jack
• Hot sauce (optional)