Gluten Free Breakfast Casserole
6 ounces cubed pancetta or diced bacon
1 to 2 tablespoons (14 to 28 g) extra virgin olive oil
1 medium yellow onion, peeled and diced
8 ounces white or baby bella mushrooms, sliced
1/2 teaspoon kosher salt
1 1/4 cups (10 fluid ounces) milk, at room temperature
3 eggs (150 g, weighed out of shell), at room temperature
1 1/4 cups (200 g) homemade dry gluten free pancake mix
3 cups (240 g) frozen hash brown potatoes*
8 ounces sharp cheddar cheese, shredded
*To make your own hash brown potatoes, wash and pierce about 2 pounds of Idaho potatoes. Place them on a lined baking sheet and bake in a 350°F oven until nearly fork tender (about 35 minute). A fork should pierce the flesh readily, but not very easily. Allow to cool, then peel and shred on a box grater. Use as you would the frozen potatoes.
There is no need to defrost the frozen hash brown potatoes before baking with them. They thaw very quickly and can be used frozen or just chilled.
Preheat your oven to 375°F. Grease a 9-inch x 12-inch baking dish and set it aside.
In a medium, heavy-bottom sauté pan, cook the cubed pancetta or diced bacon over medium-high heat until the fat is rendered and the meat is cooked through. Remove the cooked meat from the pan, leaving behind any rendered fat. If you’ve used cubed pancetta, add 2 tablespoons of olive oil to the pan. If bacon, add just 1 tablespoon of oil. Add the diced onion, sliced mushrooms and the salt to the pan, and stir to combine. Cover the pan and cook until the onions are translucent and the mushrooms are tender (about 6 minutes).
In a large bowl, place the milk and eggs, and whisk to combine well. Add the dry pancake mix and whisk until smooth. Add the hash brown potatoes and about 6 ounces of the shredded cheese, and mix to combine. Add the cooked pancetta or bacon, and the cooked onion and mushrooms, and mix gently to combine. Pour the mixture into the prepared baking dish. Scatter the remaining shredded cheese evenly on top.
Make Ahead Option: At this point, the dish can be covered tightly with plastic wrap and stored in the refrigerator overnight. Uncover and allow to sit at room temperature for about 10 minutes before baking the next morning.
Place the baking dish in the center of the preheated oven and bake until lightly golden brown on top, and firm to the touch (about 35 minutes). Remove from the oven and allow to set for 5 minutes before slicing and serving warm.