After a busy holiday dinner, the last thing you want to do is spend extra effore preparing breakfast the next day. With some leftovers, your Traeger, and a few minutes of time you can have a breakfast that may just ousthine the glory of the night before.
Leftover Ham & Egg Grilled Breakfast Pizza
Prep Time: 30 minutes
Cook Time: 10-15 minutes
Serves: 6-8 people
Recommended Pellets: Hickory, Oak, Apple, Pecan
2 tablespoons olive oil
2 tablespoons unsalted butter
2 sweet onions, sliced
Several slices of leftover ham (approximately 12 oz)
1 cup prepared pesto (we used sun dried tomato pesto, but any variety would be delicious)
4 large eggs, medium cooked
1 cup shaved asiago cheese
2 cups arugula
1 refrigerated pizza crust
Use the recipe for Caramelized Onions (found below) or melt the butter and olive oil in a large skillet and cook the onions over medium heat (stirring occasionally) for approximately 30 minutes until they are soft and evenly browned.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes. Place the pizza dough and the ham slices directly on the grill for 2-3 minutes on each side.
Remove the pizza and ham from the grill. Spread the pesto on the dough, layer on the caramelized onions, sliced ham and the asiago cheese.
Return the pizza to the grill for an additional 5-8 minutes until cheese is melted and the dough is cooked through.
Top the cooked pizza with the arugula and the boiled eggs. Season as desired with kosher salt, cracked black pepper, and olive oil.
CARAMELIZED ONIONS (on page 98 of our From Pulled Pork to Peach Pie cookbook)
PELLETS: Apple, Maple or Cherry
PREP TIME: 10 min.
COOK TIME: About 2 to 2 1/2 hours
SERVES: Makes about 2 1/2 cups
4 to 5 pounds of large sweet onions, peeled
6 tbsps. butter (3/4 stick), melted
2 tsps. sugar
Salt and freshly ground black pepper
Balsamic vinegar to taste (optional)
Slice the onions in half lengthwise through the stem. Lay each onion half flat on a cutting board and cut into 1/4-inch slices. (Alternatively, you can use the slicing disk on your food processor or a mandoline, if you own one.). Transfer to a heatproof pot, like an enameled Dutch oven.
Pour the butter over the onions and season with the sugar and salt and pepper. Stir well with a wooden spoon. (Leave the lid off so the excess moisture can evaporate. Otherwise, you will steam the onions and they won’t develop that rich, sweet flavor.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes. Place the pot on the grill grate and cook the onions for 2 to 2-1/2 hours, stirring every 30 minutes, until they are very tender and golden brown. Flavor with a restrained pour of balsamic vinegar, if desired. Serve immediately, or let cool and store in the refrigerator in a covered container.