Smoked Breakfast Casserole

Directions

1. 1

   Set the smoker to 325-350°F.

2. 2

   Preheat a griddle to low heat. Cook the breakfast sausage until browned.

3. 3

   In an unused section of the griddle, heat the oil and sauté the red bell pepper and yellow onion. Season with salt and pepper.

4. 4

   Spread the shredded hashbrowns in a half-steam pan. Season with salt and pepper.

5. 5

   Sprinkle a layer of grated Colby Jack cheese over the hashbrowns.

6. 6

   Distribute the cooked sausage and sautéed vegetables evenly over the cheese layer.

7. 7

   Beat the eggs with the heavy whipping cream, then pour the mixture over the sausage and vegetable layer. Top with the remaining grated cheese.

8. 8

   Place the steam pan in the smoker and cook until the eggs are set, about 45 minutes.

9. 9

   Enjoy immediately, or refrigerate for a convenient breakfast throughout the week.