Smoked Breakfast Casserole Recipe

This decadent smoked breakfast casserole recipe is made with a crispy hash brown crust and a filling loaded with eggs, cheddar cheese, peppers, onions, and grilled ham. It's a perfect way to enjoy breakfast using your charcoal grill or pellet smoker!

Course Breakfast, Grilling

Cuisine American

Keyword hashbrown crust breakfast casserole, smoked breakfast casserole, smoked breakfast recipes

Prep Time 1 30

Cook Time 1 15

Servings

Calories 143kcal

Author Bon Appeteach

Ingredients

Hashbrown Crust

1 bag Frozen Hashbrowns thawed
1/2 cup Shredded Cheese
2 tsp. Cornstarch
1 tsp. Salt
1 tsp. Paprika
1/2 tsp. Black Pepper

Filling

6 Eggs
1/2 cup Heavy Cream do not sub
1 cup Shredded Cheese
1 tsp. Salt and Pepper each
1/2 cup Diced Ham
1/2 cup Green Bell Pepper diced small
1/2 cup Onion diced small

Instructions

Crust Preparation:

Grease a springform pan (recommended for best results) with nonstock spray or melted butter. If using a 12 inch cast iron skillet, you can leave it as is.
Start with fully thawed frozen hashbrown potatoes. Place them into cheesecloth or a nut milk bag and squeeze as much liquid from them as possible. Lay them out on paper towel and pat them dry.
Add the hashbrowns, cheese, cornstarch, and seasonings to a bowl and toss to combine.
Pour them into the springform pan and use a small measuring cup or spatula to press the potato mixture down across the bottom and up the sides. If using a cast iron skillet, do the same. Press down hard enough to prevent cracks in the potato layer so the filling won't leak out.
Place the pan with the hashbrown crust into the freezer and freeze for 1 hour

Filling Preparation:

In a skillet sauté the green pepper and onion until translucent, about 5-6 minutes. Add in the diced ham and allow everything to lightly caramelize and then set it aside to cool.
In a large mixing bowl, beat the eggs and heavy cream. Add the salt and pepper and beat again.
Fold in the cooked veggies and ham and the shredded cheese and set aside.

Smoking Instructions:

Preheat the smoker to 425 F. and set it for indirect heat.
Remove the crust from the freezer (it may be easier to place the pan onto a baking sheet for easier transfer to and from the smoker) and place it on the smoker for 25-30 minutes to set.
After it has set up, remove it from the grill to cool slightly and reduce the smoker temperature to 375 F.
Carefully pour the egg filling mixture into the center of the hashbrown crust. Return it to the smoker and cook for about 30 minutes.
Remove the breakfast casserole again (if using the springform pan only) and run a knife around the edge of the crust and the pan to lightly release it. Then carefully release the outside latch spring and remove the sides of the pan. Place the casserole back onto the smoker for a final 10-15 minutes to allow the outside of the crust to crisp and get golden brown and for the egg filling to finish setting. You do not need to do this with a castiron pan. (just let it cook that last 10-15 minutes).
Once the crust is crispy and brown and the center is fully cooked, remove the smoked breakfast casserole from the grill and let it cool for 5 minutes.
Garnish with chives and a dollop of sour cream, serve, and enjoy!

Notes

You can prepare the filling and prep the hashbrowns mixture ahead of time and store it in the fridge. Do not freeze the crust until you plan on smoking it the day of or plan additional time for the crust to cook because it will be too frozen.

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