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!

If you love to grill, chances are you’re looking to bring some delicious smoked breakfast recipes to the backyard BBQ. Because we all know starting off the day with a solid breakfast is the only way to go, right?

There are a lot of approaches you can take to making a breakfast casserole; and frankly, they’re a rather uncomplicated recipe. That being said, I was heavily inspired by my cauliflower hashbrown breakfast casserole recipe and by this hashbrown crusted quiche recipe by Spoon Fork Bacon and wanted to transpire it to the grill for a smokier flavor profile.

Making a casserole with a hash brown crust combines my love for crispy hashbrowns filled with an egg mixture that is similar to a quiche. You can load your casserole up with whatever you like (I went with leftover grilled ham steak, bell peppers, and onions in mine) and create something truly delicious for the first meal of the day!

Supplies Needed:

• Spring Form Baking Pan (you can use a cast iron skillet but the crust will not get as crispy)
• Baking Sheet (helps with easier transfer)
• Large Mixing Bowl
• Whisk
• Frying Pan
• Knife and Cutting Board
• Paper Towels or Cheese Cloth
• Measuring Cups and Spoons
• Spatula

Ingredients:

For The Hashbrown Crust:

• Bag of Hashbrowns, fully thawed
• Cornstarch
• Shredded Cheese
• Paprika
• Salt and Pepper

For The Egg Filling:

• Eggs
• Heavy Cream
• Shredded Cheese
• Diced Ham
• Peppers
• Onions
• Salt and Pepper
• Olive Oil or Melted Butter

How To Prepare Hashbrown Crust Breakfast Casserole

The total prep time takes about 20 minutes but you will need to account for an additional hour to freeze the hashbrowns crust in place, so plan accordingly!

To Prepare The Hashbrown Crust:

1. Start with a bag of thawed hashbrowns. Once they are thawed, you need to remove all the excess moisture. I find the best way to do this is to squeeze out as much liquid as possible using cheesecloth or nut milk bags. Alternatively, you can pat dry with paper towels.
2. Once the liquid has been removed, combine the hashbrowns, cornstarch, cheese, and spices in a bowl and coat everything until fully combined.
3. Grease the spring form pan or brush on some melted butter on the bottom and up the sides.
4. Pour the hashbrowns into the pan and press down on the bottom and pack the hashbrowns down and up around the sides. Pack the potatoes down as much as possible so you don’t have a leaky filling! Do the same if using a large 12-inch cast iron skillet.
5. Freeze the hashbrowns crust in the pan for about an hour.

To Prepare The Egg Filling:

1. In a mixing bowl, beat the eggs and heavy cream together. Do not sub other liquids or the filling will be too watery. You need the fat in the heavy cream for this recipe to work the best.
2. Fold in the shredded cheese, seasonings, and any prepared veggies and meats. If using cooked veggies, make sure they are not watery and if using foods like breakfast sausage or chorizo, be sure to remove excess grease. I added cooked peppers, onion, and ham.
3. Do not add the filling to the crust until it has partially cooked on the grill to help it get crisp. See the cooking instructions below.

Smoking Instructions:

1. Preheat the smoker to 425 degrees F. and set the grill for indirect heat. While this is a higher grill temperature than typical smoking, make note that you will reduce the temperature after the crust has been partially cooked.
2. Remove the hashbrown crust from the freezer. Place the springform pan onto a baking sheet for easier transfer on and off the grill.
3. Place the crust onto the smoker and grill for 30 minutes to set the crust. After 30 minutes remove from the grill and reduce the grill temperature to 350 degrees F. Depending on the smoker you have this may take time (pellet smokers will adjust faster than say a ceramic grill because of heat retention)
4. Carefully pour the prepared egg mixture into the center of the hashbrown crust. You should still have exposed hashbrown crust showing on the edges.
5. Place the hashbrown breakfast casserole back onto the smoker and cook until the egg mixture is mostly set about 30 minutes.
6. If using a spring form pan, remove the casserole again and carefully run a knife around the edge of the crust, release the outside spring to remove the side of the pan. Place the base of the pan with the casserole still intact back onto the baking sheet and onto the smoker to finish cooking, about 10-15 more minutes.
7. Remove the smoked breakfast casserole from the grill when the crust is crispy and golden brown and the eggs are set. Garnish with sour cream and chives if desired; slice and serve!

More Smoked Breakfast Recipes To Try:

• Smoked Breakfast Fatty
• Smoked Egg Boats
• Smoked Chorizo and Egg Bagel Boats
• Pellet Smoker Bacon