smoked breakfast casserole

Smoked Breakfast Casserole Recipe

Smoked Breakfast Casserole Recipe

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 Recipe 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 Recipe 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. Print
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Smoked Breakfast Casserole Recipe


  • 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


  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 Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoked Breakfast Casserole

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31 responses to “Smoked Breakfast Casserole Recipe”

  1. Peter Onorio says:

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

  2. Shawn Leloup says:

    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.
    Shawn – Colorado

  3. Dan Cartwright says:

    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?

    • Malcom Reed says:

      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.

      • David says:

        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. Jerry Carlyle says:


  5. Jason Easterling says:

    Looks good, gonna have to try it

  6. aoyama says:

    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.

  7. Mike says:

    Really good recipe. Everyone enjoyed it. Reheats really well.

  8. Rick Okeefe says:

    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.

  9. Jason Hill says:

    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!!!

  10. JOEL RICE says:

    Thanks Malcome, This looks awesome. Can’t wait to try!!

  11. Jeff Boren says:

    Great dish Malcom, my oldest son does not eat eggs but he had two helpings. This is a dish that you can have some fun with trying it different ways.

  12. Jason Sizemore says:

    How long would you recommend this to be smoked at if your smoker only goes up to 275? I currently have an electric smoker that I am using and am looking at making this in the very near future! Love your videos!

  13. David Ferry says:

    Malcom, Dave from South Amherst, Ohio. I did the smoke Breakfast Casserole for the family and visiting relatives the other day. Great response from all of them. ……Thank you Malcom keep doing what your doing……Outstandings

  14. Kevin M says:

    Malcolm, I have an electric smoker that only goes up to 275, so I’d have to do this on my Weber Summit (which has a smoker box to get some smoke on it). Maybe this sounds like a stupid question, but I’m assuming this should be cooked over indirect heat not directly over the heat on the grill.

  15. Darrell says:

    Another good one Malcom. How do you think some leftover pulled pork would work instead of the sausage?

  16. Greg says:

    What if your smoker only goes to a max temp of 275 degrees?

  17. Kurt Konrad says:

    Great Recipe!!! Have you ever tried a glass pan? My wife didn”t care for it quite so golden, but licked the plate!!!

  18. Dan says:

    This looks great, I may cut it in half, just the two of us, but maybe left overs… Keep up the good work, we love your recepies!!!!

  19. Matt M says:

    Great recipe! I have made it for a few events now and people still talk about how good it is. Make it again now because my wife wants to reward her department at work for coming in on a Sunday. Dang good. I hit it hard with some cherry smoke for about 15mins and then finish in the oven. Perfect amount of smoke flavor!

  20. Auldguy says:

    This is getting made on Christmas morning again this year.

  21. tony says:

    It was excellent holiday breakfast.

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