Western Breakfast Casserole
By Traeger Kitchen
This hearty casserole will wrangle those hunger pains and keep you going all the way through a cattle drive.
Prep Time
20 Minutes
Cook Time
35 Minutes
Pellets
Maple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 Slices | Bread, Cubed |
| 6 Whole | eggs |
| 1 Cup | milk |
| 3/4 Teaspoon | ground mustard |
| 3/4 Teaspoon | salt |
| 3/4 Teaspoon | black pepper |
| 6 Ounce | Chorizo |
| 6 Ounce | Turkey, ground |
| 1/2 Whole | onion, chopped |
| 1/2 Whole | Bell Pepper, Red |
| 1/2 Whole | Anaheim Pepper, chopped |
| 4 Slices | bacon, cooked and chopped |
| 1 Cup | Baby Spinach |
| 1 Cup | Swiss cheese |
| 1 Cup | Cheese, sharp cheddar |
| 1 Cup | Jalapeno Cheddar Cheese, grated |
Step
1
When ready to cook, turn temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
2
Spray a 9"" by 13"" baking pan with nonstick cooking spray. Place the bread cubes in a single layer in the bottom of the pan. Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside.
3
In a skillet on the stovetop, brown the chorizo and ground turkey until cooked through.
4
Add the onion and peppers into the pan and sauté until tender. Add garlic and cooked bacon and sauté a minute more and then add spinach and cook just until spinach wilts.
5
Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used.
6
Cover and bake at 350 degrees for 35-40 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top. Enjoy!
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