smoked breakfast casserole

Smoked Breakfast Casserole

Smoked Breakfast Casserole

Pitmaster’s need breakfast too and this Smoked Breakfast Casserole recipe is sure to start the day off right. I combine sausage, eggs, cheese, and a few vegetables (have to keep the doctor happy) for a tasty casserole that cooks right on the pit.

You can put this Smoked Breakfast Casserole all together the night before and place it in the fridge. It needs to go at least one hour… but overnight is best.

Smoked Breakfast Casserole

The next morning you can throw it in the cooler and take it to your BBQ, tailgate – whatever you have going on and serve it as a killer breakfast. Or just cook it right at the house for the family.

Smoked Breakfast Casserole

I fired up my Traeger Timberline up to 350 and placed the casserole directly in the middle. You can cook this casserole on any smoker – just get it up closer to 325-350 and place the casserole dish on the cooker.

You know your Smoked Breakfast Casserole is ready when it’s brown around the edges and set in the middle. Then it’s time to serve and eat!

Smoked Breakfast Casserole

I serve it with plenty of fresh toppings (your friends can dress it up just right) and it goes perfect with a good Bloody Mary.

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Smoked Breakfast Casserole

Ingredients

  • 2lbs ground pork sausage
  • 1 cup Diced Onion
  • 1 cup Diced Bell Pepper (red and green mixed)
  • 1 cup Sliced Mushrooms
  • 10 large Eggs
  • 2 cups Shredded Cheese
  • 1 cup Sour Cream
  • 1 Tablespoon Hot Sauce
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • Salt and Black Pepper to taste
  • 1 package Crescent Roll Sheet Pastry

Instructions

  1. Brown sausage over medium heat and drain on paper towel lined platter.
  2. Add butter and olive oil to pan and sauté vegetables until tender about 3-4minutes.
  3. Combine sausage and vegetables and set aside.
  4. In a large mixing bowl crack eggs and whisk. Add cheese, sour cream, hot sauce, and a pinch of salt and black pepper. Whisk to combine.
  5. Spray 9X11 inch baking pan with cooking spray and spread crescent roll dough in the bottom.
  6. Spread sausage and vegetables over the dough evenly and top with egg mixture. Rest the casserole for at least 1 hour in the refrigerator.
  7. Prepare Traeger pellet grill or other smoker for cooking at 350⁰.
  8. Place casserole on bbq pit and cook for 1 hour rotating pan after 30 minutes for even cooking.
  9. When top is brown and edges pull slightly away from pan the casserole is done. Remove from pit and cut into desired serving sizes. Serve with sour cream, crumbled bacon, pico, etc..

Malcom Reed
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Smoked Breakfast Casserole

Comments 15

  1. Can you send me you recipe for the breakfast sausage seasoning?
    And can I substitute ground turkey for the pork?
    Thank you

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      Author
  2. Malcom, we love watching your videos and trying all of your recipes. We don’t eat pork in our family and noticed in your Breakfast Casserol recipe that you used a sausage seasoning on the video. Can you let me know what that is? That seasoning would work great with some fatty ground beef.
    Thanks,
    Shawn – Colorado

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      Author
  3. Do you ever brine your pulled pork. The times I’ve made my pulled pork. It’s always dry. I have a traeger pellet smoker. I keep the temp at 225. I don’t brine it. What am I doing wrong?

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      Author

      I’ve brined before – but don’t usually brine pork butt. Try cooking it at a higher temp – like 250-265. Do you wrap your pulled pork around 160 internal? That might help your finished product too.

      1. Yes, great idea, that is what I do with my Traeger grill. Smoke at 225 and when it hits 160, wrap it up good I foil.

  4. Hi Lydia, I think it works a little better with ranchero since ricotta cheese has more liquid and it blends into the marinara making it more of a creamy sauce. It could work and I have tested a similar casserole with ricotta but I prefer the ranchero for the casserole lasagna. I do love ricotta in the regular lasagna since it is in layers and doesn”t blend as much into the marinara sauce.

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      Author
  5. Good morning. Are daughter was home for easter and thought it would be a great time for your smoked breakfast casserole. Little cool here in Wisconsin but we got it done and it was great. Thought about sending you some pictures after the fact. Sorry to late. Thanks and please keep making those videos.

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      Author
  6. We did this up this morning for brunch, and had my parents over. It was delicious! I threw it on the Weber Smokey Mountain along with some cherry wood (ran out of apple) and the temps stabilized at about 320. Kept it on for a little over an hour. It was so good, we all were focused on the food instead of conversation at the table!!!

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