If you want a satisfying, crowd-pleasing breakfast that can be prepared ahead of time, this Traeger Breakfast Bake has everything you need. Packed with eggs, hash browns, bacon, spinach, cheese, bell pepper, and mushrooms, it’s a hearty dish that reheats beautifully and travels well for busy mornings.
Traeger Breakfast Bake
This bake is ideal for mornings when you want a hot, satisfying meal without standing by the stove. You can assemble it the night before and reheat individual portions the next morning, or slice it and wrap in tortillas for quick on-the-go breakfasts. It’s versatile, feeds a crowd, and stores well for leftovers.
The recipe works equally well in a pellet grill like a Traeger or in a conventional oven set to a similar temperature. The smoky flavor from a pellet grill adds a nice dimension, but the technique and timing remain the same.
Recipe Shopping List
Before you start, gather the main ingredients. Exact measurements are in the recipe card below.
- Butter
- Sliced mushrooms
- Red bell pepper
- Green onions
- Bacon
- Dehydrated hash browns (or frozen hash browns)
- Eggs
- Half and half or whole milk
- Shredded cheddar cheese
- Baby spinach
How to Make This Breakfast Bake (Overview)
Here’s a concise overview of the process. For best results, follow the detailed recipe instructions below.
- Prep and preheat: Grease a high-sided 9×13 pan and preheat your pellet grill or oven to 325°F. Rehydrate dehydrated hash browns according to package directions, or thaw frozen hash browns.
- Sauté vegetables: Brown mushrooms, then sauté diced red bell pepper and the white parts of green onions until tender.
- Cook bacon and potatoes: Cook bacon until crisp, reserving the grease. Fry the rehydrated hash browns in bacon grease until both sides are browned.
- Assemble: Combine cooked vegetables, bacon, and hash browns in the prepared pan. Whisk eggs with half and half, pour over the mixture, add baby spinach, and top with shredded cheddar.
- Bake: Bake at 325°F for about 45–60 minutes, checking for a set center and an internal temperature of 160°F. Cover with foil if the top browns too quickly.
- Rest and serve: Allow to rest 10–15 minutes before slicing. Refrigerate and reheat slices for quick breakfasts later.
Make ahead and reheat for easy weekday breakfasts.
Recipe FAQ
How should I store and reheat leftovers? Cover and refrigerate leftovers. Reheat individual slices in the microwave or warm them in a skillet. Wrapped in a tortilla, slices make a portable breakfast.
Can I substitute or add ingredients? Absolutely. This bake adapts well to substitutions: swap bacon for breakfast sausage, add leftover grilled vegetables or roasted asparagus, or use different cheeses. Saute any added vegetables first to remove excess moisture.
Traeger Breakfast Bake
Yield: 12 servings
Prep Time: 20 minutes • Cook Time: 1 hour • Total Time: 1 hour 20 minutes
Ingredients
- 4 tablespoons salted butter
- 2 cups sliced mushrooms
- 1 red bell pepper, diced
- 1 bunch green onions, separated into white and green parts
- 1 pound bacon, chopped
- 2 boxes (4.2 oz each) dehydrated hash browns (or equivalent frozen)
- 18 eggs
- ½ cup half and half or whole milk
- 4 cups shredded cheddar cheese
- 2 generous handfuls baby spinach
Instructions
- Prepare a high-sided 9×13 pan with cooking spray or butter. Preheat grill or oven to 325°F. Rehydrate hash browns per package directions (or thaw frozen).
- On a hot griddle or in a skillet set to medium-high, melt 1 tablespoon butter and sauté mushrooms until browned. Transfer to the prepared pan.
- Dice the red bell pepper and the green onions; reserve the green parts for later and add the white parts to the pan.
- Add another tablespoon of butter and sauté the bell pepper and white parts of the green onion until tender and slightly browned, then add to the pan.
- Cook bacon until crisp, then remove and add to the pan. Reserve the bacon grease for cooking the hash browns.
- Fry the rehydrated hash browns in the bacon grease until golden brown on both sides. Add them to the pan and gently combine with the vegetables and bacon.
- Whisk together the eggs and half and half. Pour the egg mixture evenly over the hash browns and vegetables.
- Layer baby spinach over the top and finish with shredded cheddar cheese.
- Bake in the pellet grill or oven at 325°F for about 45–60 minutes. Rotate the pan midway for even cooking. The bake is done when it is set, no longer jiggly, and reaches an internal temperature of 160°F. If the top becomes too browned before the center is set, cover loosely with foil and continue cooking.
- Remove from heat and let rest 10–15 minutes before slicing. Refrigerate any leftovers and reheat slices as needed.
Nutrition (per serving, estimate)
Calories: 539 • Total Fat: 41g • Saturated Fat: 18g • Cholesterol: 376mg • Sodium: 1119mg • Carbohydrates: 8g • Fiber: 1g • Sugar: 3g • Protein: 34g
More great recipes to love!
- Crispy Blackstone Hashbrowns — shredded potatoes cooked to a golden, crispy finish.
- Traeger Grilled Hash Browns — potatoes cooked on a pellet grill for a smoky flavor.
- Traeger Bisquick Breakfast Bake — a quick, cheesy casserole that pairs eggs and sausage with Bisquick for an easy brunch.
- Blackstone Breakfast Quesadillas — tortillas filled with scrambled eggs, sausage, and cheese for a portable morning meal.