Smoked Breakfast Casserole
By Matt Hussey
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4–6
- Difficulty
- Hard
Ingredients
- 1 lb. breakfast sausage
- 1 teaspoon oil
- ½ cup red bell pepper, diced
- ½ cup yellow onion, diced
- 1 lb. Colby Jack cheese, grated
- 1 cup heavy whipping cream
- 12 eggs
- 2-3 teaspoons salt
- 2-3 teaspoons pepper
- 1 package shredded hashbrowns
Directions
- Set the smoker to 325-350°F.
- Preheat a griddle to low heat. Cook the breakfast sausage until browned.
- In an unused section of the griddle, heat the oil and sauté the red bell pepper and yellow onion. Season with salt and pepper.
- Spread the shredded hashbrowns in a half-steam pan. Season with salt and pepper.
- Sprinkle a layer of grated Colby Jack cheese over the hashbrowns.
- Distribute the cooked sausage and sautéed vegetables evenly over the cheese layer.
- Beat the eggs with the heavy whipping cream, then pour the mixture over the sausage and vegetable layer. Top with the remaining grated cheese.
- Place the steam pan in the smoker and cook until the eggs are set, about 45 minutes.
- Enjoy immediately, or refrigerate for a convenient breakfast throughout the week.
