A complete breakfast, with your bacon, potatoes and veggies all made on one sheet pan. The saltiness from the bacon grease helps to flavor everything into one mouthwatering and filling breakfast. These Dairy & Gluten-free Breakfast Bacon Potatoes are great for those with food allergies as it’s naturally free of the top-8-allergens. It’s just like your favorite breakfast potatoes from a diner–without having to worry about cross contact.
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Call it my Idaho roots, but this potato breakfast recipe is THE BOMB. Potatoes are inexpensive, filling and when paired with additional veggies and bacon it’s a breakfast made in heaven.
I think this would make an excellent holiday breakfast or brunch–especially since it only takes a sheet pan and no additional dishes!
We used to do all sorts of egg bakes for holiday breakfasts, but since we can’t have eggs due to food allergies, this is an excellent substitution that no one will be complaining about!
What’s nice too is that once it’s in the oven you can be prepping other things, like setting the table, or simply enjoying more time with family. I will definitely be making this for our Christmas breakfast this year.
And, this is adaptable. If you’re wanting it to be less caloric (which I never care about calories on holidays) then you can use turkey bacon. And, if you want it to be vegan you can you facon.
What I really love about it, is that I could assign this part of the meal to anyone in my family. I often find delegating hard to do since many of my allergy-friendly recipes require special ingredients that family members don’t have in their pantry. But, this is all naturally allergy-friendly ingredients that anyone could have on hand.
Believe you me when I say that I tested this recipe several times. Because one of my most hated food peeves is when someone has a potato dish that is under seasoned. Potatoes needs lots of seasoning, otherwise it just tastes bland. I can safely say that this is perfectly flavored with plenty of seasonings (and using all of the bacon grease doesn’t hurt either!)
I love that it is loaded with veggies (yes, you can omit the mushrooms, I’m sure my kids wish I did). You’ve got your protein, veggies and starch–pretty much a complete breakfast all with one pan. I always make sure to fill my pan to the brim (you can adjust the amount of veggies to your liking) so that I have leftovers. I’ll eat it for lunch or as a wonderful breakfast the next day.
You could also use this recipe to help clean out the fridge. Any number of vegetables could be good with it–different colored bell peppers, zucchini, or squash. The seasonings are very forgiving and could compliment a number of vegetable options.
Have I convinced you yet? Plan to make this for your Christmas breakfast and include everyone! I find I especially want something savory to balance out all of the sweets from my stocking. I hope you all have a wonderful holiday season. Be sure to pin this for later too, as we often have it for breakfast-for-dinner.
Oh! And one more thing that I forgot. While I gobble these up just plain, my family does like to top it occasionally with dairy-free ranch. This is unsponsored, but we truly love Hampton Creek’s Just Ranch if you’re looking for an easy, bottled purchase.
And, if you can have eggs, you can check out this Mexican Breakfast Casserole by Evolving Table.
Be sure to tag me if you make it so I can see it!
- 1 package bacon (use turkey bacon for low-fat)
- 2 and 1/2 pounds potatoes, roughly chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 red onion, chopped
- 1 package mushrooms, sliced
- 1 and 1/2 Tablespoons minced garlic
- 1/8 cup olive oil
- 2 teaspoons seasoned salt
- 1 teaspoon sea salt
- 1 Tablespoon dried parsley
- Optional: freshly ground pepper, freshly parsley, green onions
- Top with dairy-free ranch
- Preheat your oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the bacon on the sheet pan, close together, but not overlapping. Cook for 10-12 minutes, or until it is nice and crispy.
- While the bacon cooks, dice all of your vegetables and add them in a large mixing bowl. Toss with the olive oil and spices.
- When the bacon is done cooking, remove the bacon to a paper towel and leave the bacon grease on the sheet.
- Place your spiced potato and vegetable mixture onto the same sheet pan. Stir around to thoroughly coat in the bacon grease (you can use all of the grease like me, or remove some).
- Bake 20-25 minutes, or until the potatoes are fork tender.
- Raise the temperature to 500 and cook an additional 10 minutes.
- Finally, turn up your oven to broil and finish cooking 2-4 minutes, or until everything has a nice brown on it. (You don't have to do this step, but I like the tops of mine really crisp.)
- Serve warm, with any additional toppings you want on it like additional salt and pepper, fresh parsley and green onions.
- Leftovers keep 2-3 days in an air tight container.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 944mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 3g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for other allergy-friendly breakfast recipes? Try some of my other favorites: