SausageBreakfast Bake

Diets

Gluten free

Ingredients

Meat
- 1 lb Breakfast sausage, ground
- 1 lb Snake river farms kurobuta bacon

Produce
- 1 Green bell pepper
- 2 Red bell peppers

Refrigerated
- 7 Eggs

Canned Goods
- 2 lb Hash, browns

Baking & Spices
- 2 tbsp Pepper
- 3 tbsp Salt

Dairy
- 3 cups Cheddar cheese, medium
- 3/4 cup Whole milk

Time
Prepare: 1H
Cook: 1H 30M

Found on traegergrills.com

Description

Since its humble start in the 1990s, Traeger Wood Pellet Grills have been the outdoor cooking choice of food enthusiasts. As people began to taste the food cooked on a Traeger, word spread about the unique flavors only Traeger natural wood fired pellets can provide. Backed by the same original principles and values along with advanced technology, Traeger is committed to providing: A quality grill that is easy to use. A commitment to superior workmanship. Natural and safe wood pellets, which provide amazing, rich flavors. One grill that has six uses: grill, bake, smoke, slow cook, braise, and BBQ. Great taste, every time. Exceptional value. Taste the Traeger Difference!

Directions

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Put bacon on grill and cook until crispy, about 25 to 30 minutes. Chop the bacon and sausage into bite size pieces. Dice the peppers and cook in a skillet on the grill for 15-20 minutes. In a large bowl, combine the hash browns, sausage, cooked bacon, cooked bell peppers, cheese, salt and pepper. Mix well and place in a 9x13 baking dish. In a separate bowl, combine eggs and milk. Pour over the top of the hash brown mixture. Cover with foil and set on the grill for 1 1/2 hours. Casserole should reach an internal temperature of 165 degrees F. Enjoy!

Serves: 6 - 8
Prepare: PT60M
Cook Time: PT90M