Make this breakfast potato casserole for your next breakfast potluck. Loaded with eggs, bacon, cheese, potatoes and sautéed vegetables, it's a gluten free breakfast casserole that's sure to please a crowd.
Lightly oil a 9-inch x 13-inch baking dish. Preheat the oven to 350°F / 175°C.
Lay the bacon strips in a large 12-inch (30-cm) skillet so they are not overcrowded. Place the pan on the stove and cook the bacon on medium heat. As the bacon cooks, it should start to release grease. Flip the bacon with tongs several times as it cooks, until the bacon is cooked through, about 5 minutes. Remove the bacon with tongs and set aside.
Turn the heat to medium high. Add in the potatoes with 1 tablespoon of water to deglaze the pan. Cook for about 5 minutes, until the potatoes just start to soften.
Add in the mushrooms, onions, bell peppers, salt, paprika, black pepper and garlic granules. Continue to cook for another 5-7 minutes, stirring frequently to help the steam escape and the vegetables to lose water content. This will prevent the breakfast casserole from being too wet.
In the meantime, whisk the eggs and milk together. Set aside.
When the potatoes and vegetables are done, stir the bacon back in. Gently transfer the potatoes and vegetables into the baking dish. Layer the cheese on top.
Gently pour the egg mixture on top.
Place the casserole in the middle of the oven. Bake for 40-50 minutes, until the eggs are set. If the breakfast casserole is browning too quickly, cover with a foil for the last bit of baking time.
Let the casserole sit for at least 5 minutes before cutting and serving.