This is a fun breakfast that you can make the night before and serve a lot of adults and kids. Everyone loves it.
Here is what I do: Take 2 thick slices of peppered bacon and stretch them out just a little, pulling gently with your hands. Lay them criss-cross fashion into a ramekin, with the ends dangling over the sides. Layer thinly sliced potatoes, (red or yellow, your choice) put some shredded Swiss on top and any seasoning you desire (no need for salt) then layer potatoes and cheese again. Bring edges over the top and stick a toothpick in them. Bake 400° for about 30 to 40 minutes until bacon is crisp and potatoes are cooked. Carefully remove baking tray to counter and use gloves to pick up ramekins and drain the accumulated bacon grease from the ramekin. Or if you are feeling lucky and taking Lipitor, let it soak into the potatoes and go for it. Either way, this is very yummy. We serve it in the ramekin with a grapefruit spoon, as it helps cut through the crisp bacon.