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Baked Breakfast Sausage Casserole

15

1

Pecan

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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  • 1 Tablespoon olive oil or vegetable oil

  • 2 Medium red or green bell peppers, diced

  • 1 Medium yellow onion, diced

  • 3 Teaspoon kosher salt, divided, plus more as needed

  • 1 Pound thick-cut bacon

  • 1 Pound ground breakfast sausage

  • 2 Pound shredded hash browns or tater tots, defrosted

  • 3 Cup shredded medium cheddar cheese, divided

  • 10 Large eggs

  • 1/2 Cup milk

  • 1 Teaspoon freshly ground black pepper, plus more as needed

  • 1

    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.

    350 ˚F

  • 2

    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.

    350 ˚F

    • 1 Tablespoon olive oil or vegetable oil

    • 2 Medium red or green bell peppers, diced

    • 1 Medium yellow onion, diced

    • 3 Teaspoon kosher salt, divided, plus more as needed

  • 3

    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.

    350 ˚F

    • 1 Pound thick-cut bacon

  • 4

    When the peppers and onions are cooked through, remove from the pan and add the sausage. Cook the sausage until crumbled and barely cooked through, lifting the grill lid to stir it every few minutes, about 8 to 10 minutes total.

    350 ˚F

    • 1 Pound ground breakfast sausage

  • 5

    In a large bowl, combine the hash browns or tater tots, cooked sausage, cooked bacon, cooked peppers and onions, salt, pepper and 1-1/2 cup cheese. Mix well and place in a 9x13 inch baking dish.

    • 2 Pound shredded hash browns or tater tots, defrosted

    • 3 Cup shredded medium cheddar cheese, divided

  • 6

    In a separate bowl, whisk the eggs with milk, 2 teaspoons salt and 1 teaspoon 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. Sprinkle with remaining cheese.

    • 10 Large eggs

    • 1/2 Cup milk

    • 1 Teaspoon freshly ground black pepper, plus more as needed

  • 7

    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!

    350 ˚F

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