This is a simple recipe, easy to make. Really nice when you have company over in the morning. Get it ready, pop it in the oven and you have time to socialize while it's cooking! I cut this recipe in half and place it in a pie plate and bake uncovered for 45 minutes for breakfast for a smaller family; it tastes very much like a crustless quiche and my husband loves it! That is how it is shown in the picture.

Naomi

Recipe Summary

prep:
35 mins
cook:
1 hr 15 mins
total:
1 hr 50 mins
Servings:
10
Yield:
1 9x13-inch casserole
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Nutrition Facts

276 calories; protein 18.7g 37% DV; carbohydrates 8.1g 3% DV; fat 18.8g 29% DV; cholesterol 192.8mg 64% DV; sodium 654.8mg 26% DV. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2016
This is a great idea. I halved the recipe. I diced the bacon and cooked it in a 8" cast iron skillet, then used the same skillet to assemble the casserole. I used red, orange and yellow peppers. One note, the ratio of eggs to milk is off. The author of this recipe states at the bottom that she uses duck eggs but chicken eggs are fine. Chicken eggs are smaller than duck eggs. Use 1/2 cup milk for 4 chicken eggs. A very pretty gluten free breakfast. Read More
(32)

Most helpful critical review

Rating: 3 stars
12/17/2019
It was a bit bland and took much longer to cook than directions said. However I was using an oven I was not familiar with. Read More
(3)
27 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2016
This is a great idea. I halved the recipe. I diced the bacon and cooked it in a 8" cast iron skillet, then used the same skillet to assemble the casserole. I used red, orange and yellow peppers. One note, the ratio of eggs to milk is off. The author of this recipe states at the bottom that she uses duck eggs but chicken eggs are fine. Chicken eggs are smaller than duck eggs. Use 1/2 cup milk for 4 chicken eggs. A very pretty gluten free breakfast. Read More
(32)
Rating: 5 stars
11/26/2016
Took the advice of the other posts and reduced the milk for chicken eggs, chopped the bacon first and then cooked them crisp, softened the mushrooms in the left over bacon grease before throwing them in with the remaining ingredients, added yellow peppers and topped with cherry tomatoes. If I had some spinach or broccoli I would have thrown a little green into the mix for a nicely colorized meal. :) Read More
(15)
Rating: 5 stars
08/04/2018
I prepped this the night before, then just popped it in the oven the next morning. The changes I made were: I only used 1-1/4 cup milk and about 1/2 tsp of regular salt. Also I sauteed the onion and green pepper a little bit. Didn't use mushrooms. It was delicious. Loved the potatoes as the bottom layer. Read More
(8)
Advertisement
Rating: 5 stars
12/17/2017
Works well w breakfast sausage too. Yum! Read More
(3)
Rating: 5 stars
07/04/2016
So good! Everyone wanted the recipe. I had to use frozen hashbrowns as I didint have any potatoes. Still came out great! Read More
(3)
Rating: 3 stars
12/17/2019
It was a bit bland and took much longer to cook than directions said. However I was using an oven I was not familiar with. Read More
(3)
Advertisement
Rating: 5 stars
04/17/2016
The entire family loved it! I used a 15" cast iron skillet in place of a 9 X 13; used Spike for the seasoned salt an orange pepper in place of the green pepper and used a mix of cremini oyster and shitake mushrooms. Next time I will add more bacon. Read More
(3)
Rating: 5 stars
10/16/2017
Halved the recipe and used a square baking dish. Used spicy ground pork in place of bacon because that's what I had. Also used regular potatoes rather than red potatoes. Turned out great. The spicy sausage gave it a nice kick. Will definitely make again. Read More
(3)
Rating: 5 stars
12/16/2017
I used 5 eggs and a generous cup of milk per the other reviewers. After I fried bacon, I fried onions, mushroom and hash browns in the bacon fat and then drained them as well as I could before mixing in to the eggs/milk. We baked it in our cast iron pan. I didn't have fresh potatoes or green pepper on hand, but this was just great. Read More
(2)
Advertisement