One of the reasons why we love breakfast in bed so much is because it's effortless and magically appears in your lap before you've even put your socks on. Well, don't get your hopes up. We can't promise that this breakfast will miraculously appear in your bed BUT it's about as close as we can get.
This meaty dish is ideal for that lazy Sunday morning when you really don't feel like lifting more than one finger. Make this casserole overnight. Put it in the fridge. In the morning throw it on the Traeger and in about an hour you'll have the most scrumptious smells of bacon, sausage, egg and cheese wafting through the door. This casserole is calling your name.
OVERNIGHT DOUBLE THE MEAT BREAKFAST CASSEROLE
Prep Time: 10 minutes, plus let sit overnight
Cook Time: 50 to 60 minutes
Recommended Pellets: Any
1 10-ounce bag frozen hash browns
1/2 teaspoon onion salt
1 teaspoon Traeger Veggie Shake (or garlic salt)
1 1/2 teaspoon dried oregano
1/2 lb. spicy pork sausage, cooked and chopped/crumbled
1 lb. bacon, cooked and crumbles
2 medium red bell peppers, chopped
8 medium green onions, chopped
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped fresh cilantro, if desired
Don't forget to start this dish the day before you want to enjoy it. Put the frozen hash browns in the fridge the day prior to start thawing.
Spray 3-quart casserole dish with cooking spray.
In a skillet cook the chopped red bell peppers over medium-heat for about 2 minutes. Add in chopped/crumbled sausage so that the salty, smoky flavor really permeates the peppers. Let the sausage heat up for about more 2 minutes. Set aside. (If you're in a time pinch you can add in the peppers without the pre-cooking.)
Put hash browns in a large bowl and mix in the onion salt, oregano and Veggie Shake.
To the bowl, add in the sausage mixture, chopped green onions, crumbled bacon and 1/2 cup of each of the cheeses. Mix together and spread into the baking dish.
In medium bowl beat milk, salt, pepper and eggs until blended. Pour over the sausage-potato mixture.
Sprinkle with the remaining 1/2 cup of each cheese. Cover and refrigerate 8 hours or overnight.
In the morning, start the Traeger on Smoke with the lid open for 4 to 5 minutes or until fire is established. Preheat Traeger to 375 degrees F with lid closed for 10 to 15 minutes.
Uncover the baking dish. Put it on the Traeger grill grate and bake for 50 to 60 minutes or until golden brown. Rotate the pan 180 degrees halfway through cooking to prevent uneven cooking. (Check the middle to make sure it is not runny but is cooked all of the way through.) If the top starts to look too brown, put a piece of foil over the top for the last few minutes of cooking.
Let stand 10 minutes before cutting and serving. Sprinkle with cilantro and serve with ketchup or salsa if that's how you roll.
It will be the best and easiest breakfast that never has magically appeared in your lap, but came pretty close.