- PREP TIME60 MINS
- COOK TIME90 MINS
- SERVES6 – 8
- 2 LB SHREDDED HASH BROWNS
- 1 LB GROUND BREAKFAST SAUSAGE
- 1 LB SNAKE RIVER FARMS KUROBUTA BACON
- 2 RED BELL PEPPERS
- 1 GREEN BELL PEPPER
- 3 CUPS SHREDDED MEDIUM CHEDDAR CHEESE
- 7 EGGS
- 3/4 CUP WHOLE MILK
- 3 TBSP SALT
- 2 TBSP PEPPER
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Put bacon on grill and cook until crispy, about 25 to 30 minutes. Chop the bacon and sausage into bite size pieces.
Dice the peppers and cook in a skillet on the grill for 15-20 minutes.
In a large bowl, combine the hash browns, sausage, cooked bacon, cooked bell peppers, cheese, salt and pepper. Mix well and place in a 9×13 baking dish.
In a separate bowl, combine eggs and milk. Pour over the top of the hash brown mixture.
Cover with foil and set on the grill for 1 1/2 hours. Casserole should reach an internal temperature of 165 degrees F. Enjoy!