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Western Breakfast Casserole

Western Breakfast Casserole

By Traeger Kitchen

This hearty casserole will wrangle those hunger pains and fuel your day.

Prep Time

20 Min

Cook Time

35 Min

Pellets

Hickory

Ingredients

This recipe serves:

8

Units of Measurement:
main
4 Slices Bread, Cubed
As Needed Nonstick cooking spray, for greasing
6 eggs
1 Cup whole milk
3/4 Teaspoon ground mustard
3/4 Teaspoon Salt
1 Teaspoon freshly ground black pepper
1/2 Medium yellow onion, chopped
1 red bell pepper, chopped
1/2 Anaheim pepper, chopped
4 Pieces sliced bacon, cooked and chopped
1 Cup baby spinach
6 Ounce Chorizo
6 Ounce ground turkey
1 Tablespoon Garlic, minced
1 Cup swiss cheese, grated
1 Cup extra sharp cheddar cheese, grated
1 Cup jalapeño cheddar cheese, grated

Steps

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    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.

  • 3

    In a medium bowl, add the eggs, milk, ground mustard, salt, and black pepper, and whisk together. Set aside.

  • 4

    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.

  • 5

    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.

  • 6

    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.

    350 ˚F / 177 ˚C

    00:40

  • 7

    Remove the casserole from the grill and serve warm. Enjoy!

My Notes


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