Dairy & Gluten-free Breakfast Bacon Potatoes
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
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. This 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.
Ingredients
  • 1 package bacon (use turkey bacon for low-fat, or facon for a vegan option)
  • 2 and ½ 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 ½ Tablespoons minced garlic
  • ⅛ 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, if so desired
Instructions
  1. 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.
  2. While the bacon cooks, dice all of your vegetables and add them in a large mixing bowl. Toss with the olive oil and spices.
  3. When the bacon is done cooking, remove the bacon to a paper towel and leave the bacon grease on the sheet.
  4. 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).
  5. Bake 20-25 minutes, or until the potatoes are fork tender.
  6. Raise the temperature to 500 and cook an additional 10 minutes.
  7. 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.)
  8. Serve warm, with any additional toppings you want on it like additional salt and pepper, fresh parsley and green onions.
  9. Leftovers keep 2-3 days in an air tight container.
Notes
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/dairy-gluten-free-breakfast-bacon-potatoes/