Gluten-Free Bacon Breakfast Casserole

Begin by cooking the bacon in a large skillet over medium-high heat, stirring it occasionally until it reaches an even brown color, approximately 10 minutes. Remove the cooked bacon from the skillet and place it on paper towels to drain excess moisture, reserving 1 tablespoon of the bacon's rendered fat for later use. Break the cooked bacon into smaller pieces.

Next, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). To prevent the casserole dish from sticking, lightly grease its 9x13-inch dimensions with the reserved bacon fat.

In a bowl attached to an electric mixer, combine milk, eggs, seasoned salt, and black pepper. Mix on medium speed until the ingredients are fully incorporated and have a smooth, pale consistency, approximately 5 minutes. Add the crumbled bacon, shredded Cheddar cheese, diced onion, and sliced green bell pepper to the bowl. Continue mixing until all the ingredients are well combined, taking about 1 and a half minutes more.

Arrange layers of sliced potatoes in the bottom of your prepared casserole dish. Pour the egg mixture over the potatoes and top with sliced mushrooms. Cover the dish with aluminum foil to prevent drying out.

Bake the casserole in your preheated oven for approximately 35 minutes, then remove the foil and continue baking until the eggs are set, taking about 30 minutes more.