Bacon Breakfast Casserole (Gluten Free)

01Method

1. 1

   Cook the bacon in a large skillet over medium-high heat, flipping as needed, until fully browned and crispy, about 10 minutes. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered fat. Break the bacon into bite-sized crumbles.

2. 2

   Heat the oven to 350°F (175°C). Coat a 9x13-inch baking dish with the reserved bacon fat.

3. 3

   Combine the milk, eggs, seasoned salt, and black pepper in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is smooth and pale, about 5 minutes. Add the bacon crumbles, Cheddar, onion, and green bell pepper and continue mixing until just combined, about 1½ minutes.

4. 4

   Arrange the potato slices in an even layer across the bottom of the prepared dish. Pour the egg mixture over the potatoes, then scatter the mushroom slices across the top. Cover tightly with aluminum foil.

5. 5

   Bake covered for about 35 minutes, then remove the foil and continue baking until the eggs are fully set, approximately 30 minutes more.