10 slices bacon, diced
1/3 cup chopped onion
2 slices celery
1 cup chopped green bell pepper
1 small red bell pepper
1 medium yellow onion, diced
3 eggs
1 (12 ounce) can frozen green peas, thawed
1 cup chopped celery
1 (10 ounce) can artichoke hearts, drained
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Cook bacon around edges of pan, or to desired crispness; remove bacon.
Place onion, celery and green bell pepper in the pan. Bake at 350 degrees F (175 degrees C) for 15 minutes or until vegetables are tender. Remove from oven.
Meanwhile, whisk together eggs, peas, celery and celery. Cream together butter, sugars and brown sugar in a large bowl. Stir egg mixture into bacon drippings. Fold egg mixture into bacon drippings.
Bake uncovered for 45 minutes in the preheated oven, or until bacon is cooked through and vegetables are tender. Serve immediately. Garnish with bacon and celery and serve warm.
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