Bacon Breakfast Casserole (Gluten Free)

Ingredients

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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