Gluten-Free Naturally: Breakfast Potatoes w/Bacon

Monday, June 30, 2025

Breakfast Potatoes w/Bacon

Naturally Gluten-Free Meals

Breakfast Potatoes w/Bacon

Serves 4-5 people

INGREDIENTS

1 Pkg Bacon

2 ½ Lbs Potatoes, chopped

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped

1 Orange Bell Pepper, chopped

1 Red Onion, chopped

1 Pkg Portobello Mushrooms, sliced

1 -2 Tbls Garlic, minced

Pink Salt & White Pepper, to taste

Fresh Parsley, chopped

INSTRUCTIONS

Preheat your oven to 400 degrees F

One rimmed baking pan, with racks if possible.

Place the bacon on the sheet pan, close together, but not overlapping and cook for 10-12 minutes or until they’re nice and crispy. Use the elevated racks if you have them. If not, you may want to flip the slices about half way through the baking time.

While the bacon cooks, chop up all the vegetables and toss them into a large mixing bowl. Add the garlic, salt and pepper and give them a good stir.

When the bacon is done cooking, remove the slices to a paper towel and carefully pour the bacon grease into the vegetables and mix well. Return the potatoes and vegetables to the same sheet pan and spread out in an even layer. Bake 20-25 minutes, or until the potatoes are fork tender. Raise the temperature to 500, give the vegetables a quick stir, and cook for an additional 10 minutes.

Chop the bacon into bite sized pieces. Once the veggies are cooked return everything to the mixing bowl, add the bacon pieces and gently mix everything up, top with the fresh parsley and serve warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc