Dairy Gluten Free Breakfast Bacon Potatoes Recipes

DAIRY FREE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees and line a large 9x13 baking dish with parchment paper on the bottom.
• Peel and dice the potatoes and toss with olive oil, salt, pepper, and dried parsley then spread evenly over the bottom of the baking dish.
• Bake in the oven for 30 minutes, flipping once halfway through.
• When the potatoes are almost done, prepare the egg mixture.
• Crack eggs into a large bowl and whisk with the water (or coconut milk) until frothy.
• Add in the green onion, dill, bell pepper, spinach, dairy free cheese, and salt/pepper and whisk again to combine.
• Remove the potatoes from the oven and pour the egg mixture over the potatoes, then give everything a quick stir and place back in the oven.
• Bake for another 12-15 minutes or until the middle of the casserole is slightly firm and spongy to the touch.
• Slice casserole into pieces of your preferred size and serve hot!

DAIRY & GLUTEN-FREE BREAKFAST BACON POTATOES

Steps:

• Preheat your oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the bacon on the sheet pan, close together, but not overlapping. Cook for 10-12 minutes, or until it is nice and crispy.
• While the bacon cooks, dice all of your vegetables and add them in a large mixing bowl. Toss with the olive oil and spices.
• When the bacon is done cooking, remove the bacon to a paper towel and leave the bacon grease on the sheet.
• Place your spiced potato and vegetable mixture onto the same sheet pan. Stir around to thoroughly coat in the bacon grease (you can use all of the grease like me, or remove some).
• Bake 20-25 minutes, or until the potatoes are fork tender.
• Raise the temperature to 500 and cook an additional 10 minutes.
• Finally, turn up your oven to broil and finish cooking 2-4 minutes, or until everything has a nice brown on it. (You don't have to do this step, but I like the tops of mine really crisp.)
• Serve warm, with any additional toppings you want on it like additional salt and pepper, fresh parsley and green onions.
• Leftovers keep 2-3 days in an air tight container.

BACON BREAKFAST CASSEROLE (GLUTEN FREE)

Steps:

• 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.