Loaded Smoked Breakfast Casserole
This loaded smoked breakfast casserole will feed a crowd! Hash browns, sausage, peppers, eggs, and cheese come together for a family meal you'll be making over and over again.
Servings: 12 people
Ingredients
- 1 pound pork breakfast sausage
- 1 red bell pepper seeded and diced
- 20 ounces frozen shredded potatoes
- 12 large eggs
- 1 cup milk
- 1 cup heavy cream
- 2 cups colby jack cheese grated
- 1 cup sharp cheddar cheese grated
- 1 Tablespoon Hey Grill Hey Beef Rub or 1 teaspoon each of salt and black pepper
Instructions
- Cook sausage and peppers. Preheat a skillet over medium heat. Add the breakfast sausage to the skillet and cook for 3-5 minutes, breaking it into smaller pieces with a wooden spatula. When the sausage has just started to brown, carefully pour in the chopped bell pepper and cook for an additional 2-3 minutes. Set aside.
- Layer potatoes and sausage. Sprinkle the shredded potatoes into the bottom of a 9x13 baking dish and top with the cooked sausage and peppers.
- Make egg mixture. In a large mixing bowl, combine the eggs, milk, cream, cheese, and Beef Rub. Whisk to break apart all of the egg yolks.
- Add eggs and cheese. Slowly pour the egg mixture over the top of the shredded potatoes and sausage and cover the pan with plastic wrap or foil.
- Refrigerate. Place the covered pan in the refrigerator for at least one hour, or overnight.
- Smoke. When you’re ready to cook your casserole, preheat your smoker to 300 degrees F. Smoke the casserole uncovered for 2 hours, or until the internal temperature of the casserole reaches 160 degrees F.
- Garnish and serve. Let rest for 10 minutes before topping with the sliced green onions and serving.
Nutrition
Calories: 424kcal | Carbohydrates: 12g | Protein: 21g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 1103mg | Potassium: 395mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1214IU | Vitamin C: 17mg | Calcium: 289mg | Iron: 2mg