Breakfast Casseroles are the perfect option for feeding a crowd come the A.M. Rather than becoming a short order line cook, they allow time for you to actually enjoy your people. Yes, please. Breakfast Casserole with Bacon requires no heavy-lifting on your part as the oven does a vast majority of the work for you, and there is little prep work involved. You’ll find throwing this breakfast together an absolute cinch!
This savory Breakfast Casserole with bacon, potatoes, and perfectly cooked eggs is not only a hearty crowd-pleaser but most importantly, it’s absolutely delicious. Bonus? It’s also gluten-free.
A HEARTY GLUTEN-FREE BREAKFAST CASSEROLE
There’s no flour or bread in this recipe, and you won’t be missing it either. This is Gluten-Free Breakfast Casserole with Bacon, Eggs, and Potatoes, and thanks to a hearty portion of Russets, this casserole is as filling as it is delicious.
- Thick-Cut Bacon
- Potatoes
- Eggs
- Cheddar Cheese
- Green Onions
- Half-and-Half
BACON, POTATOES, AND CHEESE
You’ll find all of the hearty breakfast essentials here: Bacon, potatoes, and eggs. Be sure to use thick-cut bacon, as the thinner bacon cooks faster and could easily burn in the oven.
As far as the potatoes go, you have some wiggle room. This recipe calls for Russet Potatoes, but if you happen to have another variety on hand, it is perfectly acceptable to sub them in for this recipe. Just be sure to use about 1 pound of potatoes in total.
Cheddar Cheese is perfectly suited to pair with all of the casserole’s main ingredients. However, if you wanted to get a little creative, it could easily be swapped out for other semi-hard cheeses such as Gouda, Havarti, or Gruyére. If time allows, grate the cheese yourself rather than buying pre-shredded cheese.
THE EGGS
The word custard might first bring to mind a sweet, pudding-like dessert, but make no mistake — this egg and half-and-half mixture is indeed a custard, and it’s likely the easiest one you’ll ever make. Actually, it’s what sets this Gluten-Free Breakfast Casserole with Bacon apart from those dried, crumbly egg casseroles you’ve likely had an unpleasant encounter within the past. But not here, and certainly not today — the eggs in this casserole will come out creamy, smooth, and perfectly cooked.
Do not sub in other dairy products for the half-and-half. The fat content within half-and-half is needed for a fluffy and silky texture.
HOW TO MAKE BREAKFAST CASSEROLE WITH BACON, EGGS, AND POTATOES
- Roast the potatoes and bacon in the oven at 425°.
- Whisk the eggs and half-and-half.
- Assemble the casserole.
- Bake at 325° (covered) for 50 minutes. Then, add cheese to the top and bake 5 minutes more (uncovered).
Breakfast Casserole with Bacon is a very easy breakfast casserole to pull off. In fact, the oven does the majority of the heavy-lifting for you. Rather than slaving over the stovetop stirring your potato cubes into Homefries, the oven cooks them for you. Don’t like getting popped with hot bacon grease? Good news — the same goes for the bacon. It’s cooked in the oven, along with the potatoes.
HOW LONG IS BREAKFAST CASSEROLE GOOD IN THE FRIDGE?
Breakfast Casserole with Bacon will stay good in the refrigerator for 3-4 days. If you’d like to keep your casserole around a little longer than this, consider freezing it.
CAN YOU FREEZE BREAKFAST CASSEROLES?
Breakfast Casseroles can absolutely be frozen and they will stay good in the freezer for 2-3 months.
If you’d like to freeze the casserole whole, allow the casserole to cool to room temperature, then place a sheet of wax wrap across the top of the casserole to prevent air flow from touching the surface. Then, cover the top of the dish with freezer-proof foil and wrap it entirely in two layers of plastic wrap.
To best freeze leftover Breakfast Casserole, allow it to cool to room temperature, then cut the casserole into individual serving sized and place in an airtight container, separated by sheets of wax paper. Make sure there is not a ton of wiggle room in the storage container — you want it to fit a little snug. You could also wrap individual servings in wax paper, transfer them to a freezer-safe gallon-sized zip top bag and seal tightly.
HOW TO REHEAT IT?
To reheat the casserole whole, place it in the refrigerator 24 hours before you intend to cook it in the oven. Once completely thawed, cook according to recipe instructions. Check the center after the indicated amoung of cook time. If it is not yet heated through, add 10-20 minutes to the cook time.
Reheating individual servings of your Breakfast Casserole is easy. Simply place it on a microwave-safe plate and cook for 1 minute. Different sized portions will require different amounds of time for reheating so at this point, assess whether or not you need to add an addition 30-seconds to a minute to warm through.
5 MORE BREAKFAST RECIPES YOU’LL LOVE
- Overnight Breakfast Strata is the perfect carby alternative to a Gluten-Free Breakfast Casserole with Bacon! It’s a make-ahead breakfast casserole featuring savory sourdough bread and eggs loaded with sausage and Gouda cheese!
- Cheesy Grits Breakfast Casserole is a Southern casserole perfect for feeding a crowd in the morning! It features a layer of creamy, cheesy grits, savory sausage, hearty breakfast potatoes and a perfect topping of baked eggs and melty cheese.
- Homemade Cinnamon Rolls are a dream to wake up to. Make perfect cinnamon rolls on the very first try with this step-by-step tutorial (with pictures) that shows you everything you need to know from start to finish!
- Biscuits and Gravy are the ultimate Southern comfort breakfast food, and you can whip up a batch at home just as good as any restaurant rendition with this recipe! Featuring how-to’s for buttery homemade biscuits and sausage gravy to top them off.
- Blueberry Bars are just as good the next day, making them the perfect make-ahead treat for an easy going morning! Featuring fresh blueberries and perfect butter, crumble crust.
MORE BREAKFAST CASSEROLES TO TRY (SAVORY AND SWEET)
Strawberry-Coconut Crunch Layered French Toast
Sweet Potato Egg Casserole
Ham and Veggie Breakfast Casserole
Cinnamon Roll French Toast Bake
Cheesy Sausage Crescent Roll Breakfast Casserole
Egg & Chorizo Casserole
Biscuits & Gravy Casserole
Breakfast Hashbrown Casserole
Baked French Toast Recipe with Apples + Cherries
Ham, Egg, and Potato Breakfast Casserole
A hearty and delicious gluten-free Breakfast Casserole with bacon, potatoes and perfectly cooked, creamy eggs! A 100% crowd-pleaser for breakfast or brunch.
- 8 slices thick-cut bacon
- 2 Russet potatoes, peeled and cut into small 1/2" cubes
- 2 tablespoons canola or avocado oil
- 1 1/2 teaspoon Kosher salt, separated
- 1 teaspoon black pepper, separated
- 8 large eggs
- 2 1/2 cups half-and-half
- 2 sliced green onions
- 2 cups freshly grated Cheddar cheese
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Position 2 racks toward the center of the oven and preheat 425°. Line 2 rimmed sheet pans with nonstick aluminum foil.
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Lay the bacon strips across one of the sheet pans. On the second sheet pan, add the potatoes and drizzle with 2 tablespoons of oil. Sprinkle with 1 teaspoon of Kosher salt and a 1/2 teaspoon of black pepper. Toss to combine and evenly spread out across the pan.
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Place both sheet pans in the oven. Remove the bacon after 20 minutes. Remove the potatoes after 30 minutes total.
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Reduce the oven temperature to 325° and have ready a greased 9x13" casserole dish.
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While the potatoes and bacon are cooling, make the custard. Add the eggs to a large mixing bowl and whisk until all of the yolks are broken up. Add the half-and-half, 1/2 teaspoon of Kosher salt, and a scant 1/2 teaspoon of black pepper.
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Add the potatoes to the prepared casserole dish. Crumble the bacon and sprinkle it across the dish along with the sliced green onions and 1 cup of Cheddar cheese. Pour the custard evenly across the bacon and potatoes.
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Cover the casserole dish with aluminum foil and bake for 50 minutes. Add the remaining 1 cup of Cheddar to the top of the casserole and bake uncovered for an additional 5 minutes. Allow to cool slightly, serve and enjoy.
If you do not have a 2 rimmed sheet pans, pan-fry the bacon in a large sauté pan or skillet (in batches) over medium-high heat for 6-8 minutes, turning half-way through.
Source: My Recipes | How to Freeze and Reheat Prepared Meals
Amanda
May 2, 2019 at 1:18 amWhat a delicious recipe! That thick bacon and potato chunks are definitely calling to me. This will be perfect for our Mother’s Day brunch. Thanks for sharing!