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 ½" cubes
- 2 tablespoons canola or avocado oil
- 1 ½ teaspoon Kosher salt, separated
- 1 teaspoon black pepper, separated
- 8 large eggs
- 2 ½ 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 ½ 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, ½ teaspoon of Kosher salt, and a scant ½ 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.