Baked Sausage Breakfast Casserole Recipe Traeger Grills Food

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

BAKED SAUSAGE BREAKFAST CASSEROLE RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 350°F and preheat with the 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.
• Once preheated, place 1 tablespoon of olive oil in the cast iron pan. Add the diced peppers, onion and 1 teaspoon salt. Cook, stirring every 5 to 7 minutes until soft, about 20 minutes, keeping the lid closed.
• At the same time, put the bacon on the grill and cook until crispy, about 25 to 30 minutes. Drain on paper towels, then chop bacon into bite-size pieces.
• Transfer the peppers and onions to a medium bowl, then add the sausage to the pan, close the lid, and cook, opening the lid to stir and break up the meat with a wooden spoon every few minutes, crumbled and barely cooked through, 8-10 minutes total. Remove the pan from the grill.
• In a large bowl, combine the hash browns, sausage, bacon, peppers and onions, and 1 1/2 cups cheddar cheese. Season with salt and pepper to taste. Mix well, then transfer to a 9 x 13-inch baking dish.
• In a large liquid measuring cup or medium bowl, whisk together the eggs, milk, remaining 2 teaspoons of salt, and 1 teaspoon black pepper.
• Pour the egg mixture evenly over hash brown mixture in the baking dish and let sit for 5 minutes while the hash browns absorb the eggs. Sprinkle the remaining 1 1/2 cups of cheddar cheese on top. Cover the baking dish with foil.
• Place the baking dish on the grill grates. Close the lid and bake for 45 minutes, then remove the foil and bake for another 15 minutes, or until the eggs are set, the potatoes are browned, and the cheese is bubbling. Enjoy!

WESTERN BREAKFAST CASSEROLE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
• Spray a 9 x 13-inch baking dish with nonstick cooking spray. Place the bread cubes in a single layer in the bottom of the baking dish.
• In a medium bowl, add the eggs, milk, ground mustard, salt, and black pepper, and whisk together. Set aside.
• In a skillet on the stovetop over medium heat, brown the chorizo and ground turkey until cooked through. Add the onion and peppers and sauté until tender. Add the garlic and cooked bacon and sauté a minute more and then add spinach and cook just until spinach wilts.
• Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used. Cover the baking dish with a lid or foil.
• Place the baking dish directly on the grill grates. Close the lid and cook for 35-40 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.
• Remove the casserole from the grill and serve warm. Enjoy!