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

  • 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 oven to 350 degrees F (175 degrees C). Grease a 9×13-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. 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.

  • Cook's Notes:

    Use any color bell pepper you like.

    I like to use duck eggs but chicken eggs are fine.

    If you are very sensitive to gluten, make sure you use a gluten-free seasoned salt; some of them have traces of gluten in the mixture. I use my own blend of salt, garlic powder, onion powder, and a little chili powder.

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