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A delicious jam-packed breakfast casserole with hash browns, eggs, vegetables and turkey bacon. Gluten-free, grain-free
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Jam-Packed Breakfast Casserole with Veggies, Hash Browns and Turkey Bacon (Gluten Free, Grain Free)

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast
Servings: 8 people

Ingredients

  • 2 medium potatoes shredded
  • 12 eggs
  • 1 medium onion
  • 8 oz. spinach
  • 3-4 bell peppers or 1 bag frozen peppers
  • 12 oz. turkey bacon cooked and torn into bite-size pieces
  • 10 oz. cheddar cheese
  • 1/2 cup milk I used almond
  • Salt and pepper to taste I love this Himalayan pink salt

Instructions

  • Preheat oven to 375F
  • Rinse shredded potatoes. You want to rinse until they are no longer pink, and until the water runs clear. This helps to get rid of the excess starch. Let dry.
  • Generously spray a 10 x 15 pan with non-stick spray. Put dried hash browns in the bottom, spread out evenly. Sprinkle with salt and pepper, and add half of the cheese on top.
  • Saute onion and peppers on stove over medium heat, until softened.
  • Mix spinach, onion, peppers, torn up turkey bacon, eggs and milk together. Pour over hash browns in the dish.
  • Top with remaining cheddar cheese.
  • Bake 40-45 minutes, or until eggs have reached an internal temperature of 160F.
  • Enjoy!