By Mandy Tanner
This make-ahead, savory, wood-fired breakfast casserole can be assembled and then refrigerated overnight for no-fuss cooking in the morning, making it perfect for easy entertaining. If you like, you swap the croissants for French or Italian Bread, cutting or tearing a 1¼-pound loaf into 1½-inch pieces.
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|8 Slices||bacon (about 8 oz)|
|1 Pound||bulk breakfast sausage|
|1 Small||yellow onion, diced (about 1 cup)|
|1||red bell pepper, diced (about 1 cup)|
|1 Teaspoon||fresh thyme leaves (or ½ tsp dried thyme)|
|freshly ground black pepper|
|Pinch red pepper flakes (optional)|
|3 Cup||whole milk|
|8||croissants, preferably day old, torn or cut into 1½-inch pieces|
|4 Ounce||cheddar cheese, coarsely grated (about 1 cup)|
|4 Ounce||Monterey Jack or Swiss cheese, coarsely grated (about 1 cup)|
|1||8-oz package cream cheese, cut into 1-inch cubes|
|Traeger Caroline Reaper & Garlic Hot Sauce, for serving (optional)|
|Fresh chives, thinly sliced, for serving|
Line a plate with paper towel. Heat a 12-inch cast-iron skillet or similar grill-safe pan over medium heat on the Traeger Induction cooktop or your stove. Add the bacon and cook, flipping as needed, until crisp, 8 to 10 minutes. Transfer the bacon to the prepared plate to cool, then crumble or chop.
8 Slices bacon (about 8 oz)
Drain most of the bacon fat from the skillet, then add the sausage, onion, bell pepper, thyme, 1/2 teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes, if using. Cook, over medium-high heat, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned and cooked through and the onion and pepper are tender, 12 to 15 minutes.
1 Pound bulk breakfast sausage
1 Small yellow onion, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
1 Teaspoon fresh thyme leaves (or ½ tsp dried thyme)
freshly ground black pepper
Pinch red pepper flakes (optional)
Transfer the sausage to a bowl or plate to cool. Let the skillet cool but do not clean it.
In a medium bowl, beat the eggs. Add the milk, ½ teaspoon salt, and ½ teaspoon pepper, and whisk until well combined.
8 Large eggs
3 Cup whole milk
freshly ground black pepper
Wipe the cooled skillet clean with paper towel. Add half of the croissant pieces to the skillet. Top with half the sausage mixture, half the cheddar, and half of the Monterey Jack. Tuck the cream cheese pieces in and around the bread and cheese. Pour about half of the egg-milk mixture over everything. Add the remaining croissant cubes, followed by the remaining sausage, cheese, and egg-milk mixture. Top with the crumbled bacon. If making ahead, cover and refrigerate for up to 24 hours.
8 croissants, preferably day old, torn or cut into 1½-inch pieces
4 Ounce cheddar cheese, coarsely grated (about 1 cup)
4 Ounce Monterey Jack or Swiss cheese, coarsely grated (about 1 cup)
1 8-oz package cream cheese, cut into 1-inch cubes
When ready to cook, remove the casserole from the refrigerator, if necessary uncover it, and let it sit at room temperature while you preheat the Traeger. Preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.
Place the uncovered skillet directly on the grill grates. Close the lid and cook until the eggs have cooked through, the cheese has melted, and the casserole has puffed up. The time this takes will vary depending on your grill, the weather, and how cold your casserole is at the start. If baking right after assembling, it will take about 45 minutes. If cooking a casserole cold from the fridge, it may take 1 hour and 15 minutes to 1 ½ hours. The casserole is cooked when the center is set, no longer liquidy, and at least 165°F.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
Let the casserole cool slightly then top with chives and serve with Traeger Caroline Reaper & Garlic Hot Sauce, if desired. Enjoy!
Traeger Caroline Reaper & Garlic Hot Sauce, for serving (optional)
Fresh chives, thinly sliced, for serving