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Bacon Potato Pie

1 pound bacon, chopped
1 onion, chopped
8 large eggs, beaten to blend
1 pound Russet potatoes, peeled and grated
2 3/4 cups grated sharp Cheddar
1/2 teaspoon pepper

Preheat oven to 350 degrees. Grease 9x13 inch glass baking dish. Cook bacon and onion in heavy large skillet over medium heat until bacon is crisp and onion translucent, stirring frequently, about 8 minutes. Transfer to paper towels using slotted spoon. Drain well. Combine eggs with next 3 ingredients. Mix in bacon mixture. Pour into prepared baking dish, spreading mixture evenly. Bake until center is set, about 45 minutes. Cut into squares and serve. 6 to 8 servings.

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