- 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
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with reserved bacon grease.
- 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.
- 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.
- Bake in the preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.
05/16/2018
recipepes.com
Bacon Breakfast Casserole (Gluten Free), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
