Why You’ll Love This Recipe
- Easy breakfast for feeding a crowd
- Delicious smoky grilled flavor
- Perfect for camping and outdoor cooking
- Hearty and filling with simple ingredients
- Great make-ahead breakfast option
- Customizable with your favorite add-ins
- Minimal hands-on cooking time
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- eggs
- cooked breakfast sausage or bacon
- frozen hash browns or cooked potatoes
- shredded cheddar cheese
- milk
- onion
- bell peppers
- butter or cooking spray
- salt
- black pepper
Optional additions:
- jalapeños
- mushrooms
- spinach
- green onions
- hot sauce
Directions
- Preheat the grill to medium heat, about 375°F.
- Grease a grill-safe baking dish or disposable foil pan with butter or cooking spray.
- Spread the hash browns or cooked potatoes evenly in the prepared pan.
- Top with cooked sausage or bacon, onions, bell peppers, and any optional vegetables.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Pour the egg mixture evenly over the ingredients in the pan.
- Sprinkle shredded cheddar cheese over the top.
- Cover the pan tightly with foil.
- Place the casserole on the grill over indirect heat and cook for 35–45 minutes, or until the eggs are fully set.
- Carefully remove the foil during the last few minutes if you want a lightly golden top.
- Let the casserole rest for a few minutes before slicing and serving.
Servings and timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Use chorizo or ham instead of sausage.
- Add pepper jack cheese for extra spice.
- Swap regular potatoes for sweet potatoes.
- Make it vegetarian with black beans and extra vegetables.
- Add fresh herbs like parsley or cilantro before serving.
- Include diced tomatoes or spinach for more color and flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Microwave individual servings for 1–2 minutes.
- Reheat covered in the oven at 350°F for about 15 minutes.
You can freeze the casserole for up to 2 months, though the texture of the eggs may change slightly after thawing.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it ahead and refrigerate until ready to grill.
Do I need a grill-safe pan?
Yes, use a cast iron skillet, grill-safe baking dish, or disposable foil pan.
Can I bake this in the oven instead?
Absolutely. Bake at 375°F until the eggs are fully set.
What type of cheese works best?
Cheddar, Monterey Jack, mozzarella, or pepper jack all work well.
How do I know when the casserole is done?
The center should be fully set with no liquid egg remaining.
Can I use fresh potatoes?
Yes, but they should be cooked or partially cooked first.
Can I make this vegetarian?
Yes, omit the meat and add extra vegetables or beans.
Why cook over indirect heat?
Indirect heat helps the casserole cook evenly without burning the bottom.
Can I freeze leftovers?
Yes, though the texture is best when enjoyed fresh.
What can I serve with grilled breakfast casserole?
Fresh fruit, toast, muffins, or coffee pair perfectly.
Conclusion
Grilled Breakfast Casserole is a warm and satisfying meal that combines hearty breakfast favorites with delicious smoky grilled flavor. Easy to customize and perfect for feeding a group, it’s an ideal recipe for camping trips, backyard brunches, or relaxed weekend mornings. Once you try this outdoor breakfast casserole, it’s sure to become a favorite for any gathering.
PrintGrilled Breakfast Casserole
This Grilled Breakfast Casserole is a hearty outdoor breakfast loaded with eggs, potatoes, cheese, and savory breakfast meat. Cooked on the grill for a delicious smoky flavor, it’s perfect for camping trips, backyard brunches, or feeding a hungry crowd.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Breakfast
- Method: Grill
- Cuisine: American
- Diet: Halal
Ingredients
- 8 eggs
- 1 lb cooked breakfast sausage or bacon
- 4 cups frozen hash browns or cooked potatoes
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 onion, diced
- 1 bell pepper, diced
- 1 tbsp butter or cooking spray
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional additions: jalapeños, mushrooms, spinach, green onions, hot sauce
Instructions
- Preheat the grill to medium heat, about 375°F.
- Grease a grill-safe baking dish or disposable foil pan with butter or cooking spray.
- Spread the hash browns or cooked potatoes evenly in the prepared pan.
- Top with cooked sausage or bacon, onions, bell peppers, and any optional vegetables.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Pour the egg mixture evenly over the ingredients in the pan.
- Sprinkle shredded cheddar cheese over the top.
- Cover the pan tightly with foil.
- Place the casserole on the grill over indirect heat and cook for 35–45 minutes, or until the eggs are fully set.
- Carefully remove the foil during the last few minutes if you want a lightly golden top.
- Let the casserole rest for a few minutes before slicing and serving.
Notes
- Use indirect grill heat to cook the casserole evenly without burning the bottom.
- Fresh potatoes should be cooked or partially cooked before adding to the casserole.
- A cast iron skillet or disposable foil pan works well for grilling.
- Customize with jalapeños, spinach, mushrooms, or different cheeses.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze leftovers for up to 2 months, though egg texture may change slightly after thawing.
- Allow the casserole to rest before slicing for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 300 mg
