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