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Bacon Breakfast Casserole (Gluten Free)
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Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Cheesy gluten-free breakfast casserole with bacon, veggies, and potatoes - irresistible to any crowd!
Ingredients:
  • 1 pound bacon
  • 2 cups milk
  • 8 eggs
  • 1 teaspoon seasoned salt
  • 1 teaspoon ground black pepper
  • 2 cups shredded Cheddar cheese
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 red potatoes, thinly sliced
  • 5 mushrooms, sliced
Instructions:
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, saving 1 tablespoon of bacon grease, then crumble into pieces.
  • Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x13-inch casserole dish with the delicious reserved bacon grease.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine milk, eggs, seasoned salt, and black pepper, beating on medium speed until smooth and pale for about 5 minutes. Stir in bacon pieces, Cheddar cheese, onion, and green bell pepper until well combined, approximately 1 1/2 minutes.
  • Create a base of potato slices in the casserole dish and drizzle the egg mixture over them, then artfully place sliced mushrooms on top. Cover the casserole with aluminum foil.
  • Place in the preheated oven and bake for 35 minutes. Remove aluminum foil and continue baking until eggs are fully set, approximately 30 more minutes.

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