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Gluten-Free Bacon and Egg Casserole

A cozy one-pan breakfast dish loaded with fluffy eggs, crispy bacon, and melty cheese that is quick to prepare and easy to clean up.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 large eggs
  • 1 cup milk (or dairy-free alternative) You can use almond milk or oat milk.
  • 1 cup cooked bacon, chopped Use crispy bacon for better texture.
  • 1 cup shredded cheese (cheddar or your choice) Feel free to experiment with other cheese varieties.
  • 1/2 cup diced bell peppers Customize with your choice of bell peppers.
  • 1/2 cup diced onions
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish) Herbs like parsley or chives can enhance flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
  3. Stir in the cooked bacon, cheese, bell peppers, and onions.
  4. Pour the mixture into a greased casserole dish.
Cooking
  1. Bake for 25-30 minutes or until the eggs are set and the top is lightly golden.
  2. Let it cool slightly before slicing.
  3. Garnish with fresh herbs if desired and serve warm.

Notes

You can customize the veggies and cheese. For vegan options, substitute the eggs with tofu and use plant-based cheese. Store leftovers in an airtight container for 3-4 days in the fridge or freeze them for up to a month.