No more boring breakfasts. Wake up to wood-fired flavor with this sausage breakfast bake. Breakfast sausage, hash browns, bacon, bell peppers, and cheese are topped with a smokin' egg mixture and baked until brown and bubbly.
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When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
While grill preheats, place a cast iron pan on one side of the grill and allow it to preheat with the lid closed.
When the grill has reached 350℉, place 1 tablespoon of olive oil in the cast iron pan. Add the diced peppers and onion. Cook, stirring every 5-7 minutes until soft, about 20 minutes, keeping the lid closed.
At the same time, put the bacon on grill and cook until crispy, about 25 to 30 minutes. Drain on paper towels, then chop bacon into bite size pieces.
When the peppers and onions are cooked through, remove from the pan and add the sausage. Cook the sausage until crumbled and mostly cooked through, lifting the grill lid to stir it every few minutes, about 8-10 minutes total.
In a large bowl, combine the hash browns or tater tots, cooked sausage, cooked bacon, cooked peppers and onions, and cheese. Mix well and place in a 9” x 13” baking dish.
In a separate bowl, whisk the eggs with the milk and 2 teaspoons of salt and 1 teaspoon of freshly ground pepper. Pour the egg mixture evenly over the other ingredients in the baking dish and let sit for 5 minutes to allow the eggs to absorb into the other ingredients.
Cover casserole with foil and set on the grill. Bake for 45 minutes, then remove the foil and bake for another 15 minutes, or until the mixture is set and the potatoes are browned and the cheese is bubbling. Enjoy!
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