Steps

• 1

  When ready to cook, set Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. While grill preheats, place a cast iron pan on one side of the grill and allow it to preheat with the lid closed.

  350 ˚F / 177 ˚C

• 2

  Once preheated, place 1 tablespoon of olive oil in the cast iron pan. Add the diced peppers, onion and 1 teaspoon salt. Cook, stirring every 5 to 7 minutes until soft, about 20 minutes, keeping the lid closed.

  350 ˚F / 177 ˚C

  00:20

• 3

  At the same time, put the bacon on the grill and cook until crispy, about 25 to 30 minutes. Drain on paper towels, then chop bacon into bite-size pieces.

  350 ˚F / 177 ˚C

  00:25

• 4

  Transfer the peppers and onions to a medium bowl, then add the sausage to the pan, close the lid, and cook, opening the lid to stir and break up the meat with a wooden spoon every few minutes, crumbled and barely cooked through, 8-10 minutes total. Remove the pan from the grill.

  350 ˚F / 177 ˚C

  00:08

• 5

  In a large bowl, combine the hash browns, sausage, bacon, peppers and onions, and 1 1/2 cups cheddar cheese. Season with salt and pepper to taste. Mix well, then transfer to a 9 x 13-inch baking dish.

• 6

  In a large liquid measuring cup or medium bowl, whisk together the eggs, milk, remaining 2 teaspoons of salt, and 1 teaspoon black pepper.

• 7

  Pour the egg mixture evenly over hash brown mixture in the baking dish and let sit for 5 minutes while the hash browns absorb the eggs. Sprinkle the remaining 1 1/2 cups of cheddar cheese on top. Cover the baking dish with foil.

• 8

  Place the baking dish on the grill grates. Close the lid and bake for 45 minutes, then remove the foil and bake for another 15 minutes, or until the eggs are set, the potatoes are browned, and the cheese is bubbling. Enjoy!

  350 ˚F / 177 ˚C

  01:00