Bacon Breakfast Casserole (Gluten Free)

This gluten-free breakfast casserole is packed with cheese, bell pepper, bacon, mushrooms, and potatoes. It's guaranteed to be a crowd-pleaser!

• Preparation Time: 35 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 50 mins
• Calories: 276 Calories

Ingredients

• 8 eggs
• 2 cups milk
• 1 onion, chopped
• 1 teaspoon ground black pepper
• 1 pound bacon
• 2 cups shredded Cheddar cheese
• 1 green bell pepper, chopped
• 1 teaspoon seasoned salt
• 3 red potatoes, thinly sliced
• 5 mushrooms, sliced

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with reserved bacon grease.

Step 3

Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes. Add bacon pieces, Cheddar cheese, onion, and green bell pepper; beat until combined, about 1 1/2 minutes more.

Step 4

Layer potato slices in the bottom of the casserole dish; pour egg mixture over potatoes and arrange sliced mushrooms on top. Cover casserole with aluminum foil.

Step 5

Bake in the preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.