A savory, and nutritious breakfast casserole that is gluten-free and is made with bacon, asparagus, mushrooms, tomatoes, eggs, thyme, and a few other good seasonings. So fresh and delicious, you will love this scrumptious casserole. An excellent way to start your day, with loads of protein and veggies!
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I was so surprised how well this turned out. I think anything with mushrooms, veggies, and bacon tastes great together. So fresh and delicious! This recipe is very filling and if your kids are veggie eaters like mine, they will eat it (or even if they are not veggie eaters they may still gobble it up, give it a try!).
The Best Bacon, and Veggie Breakfast Casserole (Gluten-Free)
A savory, and nutritious breakfast casserole that is gluten-free and is made with bacon, asparagus, mushrooms, tomatoes, eggs, thyme, and a few other good seasonings. So fresh and delicious, you will love this scrumptious casserole. An excellent way to start your day, with loads of protein and veggies!
Ingredients
Ingredients:
- 6 Slices bacon, your favorite
- 2 TBSP olive oil
- 1 cup mushrooms sliced up in pieces
- 1 TBSP garlic minced
- 1 cup whole milk
- ½ tsp salt fine
- ½ tsp black pepper
- 1 tsp thyme dried
- 1 tsp onion powder
- 10 eggs
- 3 TBSP gluten-free flour (or you can use regular all-purpose flour)
- 10 cherry tomatoes Cut into quarters
- 1 pound fresh asparagus trimmed and cut into 1-inch pieces
Instructions
Instructions:
- Turn oven on to 400°F. Line bacon strips on a cookie sheet, and bake until crispy or for about 15-20 minutes.
- To cook the mushrooms, heat olive oil in a pan on medium heat. When oil is warm, add garlic until fragrant, about 2 minutes, then add mushrooms. Cook mushrooms until tender. Take off heat and set aside (see note).
- When bacon is ready take out and turn oven to 375°F to get ready for the casserole.
- Next, make the egg mixture. Place the eggs, milk, salt, black pepper, thyme, onion powder, and flour in a large bowl and whisk well until smooth. Don't worry if there are a few clumps from the flour, the casserole will be just fine.
- Grease a 9"x13" pan, and spread the asparagus, tomatoes, mushrooms, and bacon out evenly on the bottom of the pan, then pour the egg mixture evenly over the veggies. Bake for 20-25 minutes, or until the middle is fluffy and liquid is gone.
Video
Notes
Mushrooms: If you are in a hurry, you could just add the raw mushrooms to the bottom of the pan along with other veggies, and add some garlic to the egg mixture
