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Grilled Breakfast Casserole

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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.

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

  1. Preheat the grill to medium heat, about 375°F.
  2. Grease a grill-safe baking dish or disposable foil pan with butter or cooking spray.
  3. Spread the hash browns or cooked potatoes evenly in the prepared pan.
  4. Top with cooked sausage or bacon, onions, bell peppers, and any optional vegetables.
  5. In a large bowl, whisk together the eggs, milk, salt, and black pepper.
  6. Pour the egg mixture evenly over the ingredients in the pan.
  7. Sprinkle shredded cheddar cheese over the top.
  8. Cover the pan tightly with foil.
  9. Place the casserole on the grill over indirect heat and cook for 35–45 minutes, or until the eggs are fully set.
  10. Carefully remove the foil during the last few minutes if you want a lightly golden top.
  11. 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.

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