Loaded Smoked Breakfast Casserole
This loaded smoked breakfast casserole will feed a crowd! Hash browns, sausage, peppers, eggs, and cheese come together for a family meal you'll be making over and over again.
Ingredients
- 1 poundpork breakfast sausage
- 1red bell pepper (seeded and diced)
- 20 ounceshash browns (frozen shredded)
- 12eggs (large)
- 1 cupmilk
- 1 cupheavy cream
- 2 cupscolby jack cheese (grated)
- 1 cupsharp cheddar cheese (grated)
- 1 tablespoonhey grill hey beef rub (or 1 teaspoon each of salt and black pepper)
Directions
- 1
Cook sausage and peppers. Preheat a skillet over medium heat. Add the breakfast sausage to the skillet and cook for 3-5 minutes, breaking it into smaller pieces with a wooden spatula. When the sausage has just started to brown, carefully pour in the chopped bell pepper and cook for an additional 2-3 minutes. Set aside.
- 2
Layer potatoes and sausage. Sprinkle the shredded potatoes into the bottom of a 9x13 baking dish and top with the cooked sausage and peppers.
- 3
Make egg mixture. In a large mixing bowl, combine the eggs, milk, cream, cheese, and Beef Rub. Whisk to break apart all of the egg yolks.
- 4
Add eggs and cheese. Slowly pour the egg mixture over the top of the shredded potatoes and sausage and cover the pan with plastic wrap or foil.
- 5
Refrigerate. Place the covered pan in the refrigerator for at least one hour, or overnight.
- 6
Smoke. When you’re ready to cook your casserole, preheat your smoker to 300 degrees F. Smoke the casserole uncovered for 2 hours, or until the internal temperature of the casserole reaches 160 degrees F.
- 7
Garnish and serve. Let rest for 10 minutes before topping with the sliced green onions and serving.