A hearty and delicious gluten-free Breakfast Casserole with bacon, potatoes and perfectly cooked, creamy eggs! A 100% crowd-pleaser for breakfast or brunch.
Position 2 racks toward the center of the oven and preheat 425°. Line 2 rimmed sheet pans with nonstick aluminum foil.
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 ½ teaspoon of black pepper. Toss to combine and evenly spread out across the pan.
Place both sheet pans in the oven. Remove the bacon after 20 minutes. Remove the potatoes after 30 minutes total.
Reduce the oven temperature to 325° and have ready a greased 9x13" casserole dish.
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, ½ teaspoon of Kosher salt, and a scant ½ teaspoon of black pepper.
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.
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.
The Anthony Kitchen