Lumberjack breakfast casserole is a filling comfort food breakfast filled with bacon, sausage, cheese, and eggs. This recipe feeds a crowd easily! Our version uses hash brown potatoes instead of waffles or pancakes. Get your bunch off to a great start in the morning with this easy breakfast recipe.
Why this works
- Feed a crowd - this lumberjack breakfast casserole is definitely built for feeding a big bunch of people. Kind of like my pulled pork recipe!
- Versatile - this can be changed up to use whatever you have on hand. The sky's the limit on this just like with my Philly Cheesesteak sandwiches!
- Comfort food - this is the ultimate breakfast comfort food for cooler weather. You can use your Dutch oven to make some Brunswick Stew too!
- Camp food - this is great for camping or tailgating!
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll exact measurements.
- Bacon and sausage - can be purchased or precooked ahead of time.
- Hash brown potatoes - should be thawed in refrigerator prior to cooking.
- Cheese - you can swap out the cheese for any that you prefer.
- Creole seasoning - I like to use Tony Caceri's but you can also use seasoned salt, or SPG (salt, pepper, garlic powder).
How to make this
Step 1: Make the main casserole
Preheat the grill using two burners set to high. Preheat a 12-quart Dutch oven casserole.
Cut the bacon into small pieces and cook over medium high heat, and stir often to prevent burning. Cook until desired doneness. I like it crispy for this recipe! Keep enough grease in the pan for the rest of the cooking.
Add breakfast sausage to pan. Break up with spoon or spatula then cook until no longer pink. Add diced onion and green peppers to pan to saute until softened.
Add the thawed hash brown potatoes and Creole seasoning to the pan, and stir together with the sausage mixture. Then scramble your eggs, and pour over top the mixture.
Cover the top of the lumberjack breakfast with the cooked bacon and shredded cheese. Bake in the grill at 375- to 400-degrees for 45-minutes. The eggs should be set and the cheese should be melted.
Step 2: Finishing the breakfast casserole
Crack and gently add the whole raw eggs to the top of the casserole. Bake at 375- to 400-degrees for 10-15 minutes or until eggs are cooked the way you like them.
Take the hash browns out the night before, and put in the refrigerator to reduce wait time while thawing. You can also pre-cut your vegetables, precook the bacon, and precook the sausage to make this go quicker in the morning.
You can also make ahead up to the point where you top the casserole with cheese. Just refrigerator overnight then slide into the grill in the morning.
Yes, follow the directions same as the grill version. Bake in a 375-degree oven instead of the grill.
Yes, it is just the same thing.
You can replace this with pancakes or waffles.
This lumberjack breakfast is a super filling meal that is great for breakfast or dinner! Top with some sausage gravy to make it extra special.
Storage & Reheating
Serve immediately or store in an airtight container for up to three days. Reheat in microwave.
More grilling recipes
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Lumberjack Breakfast Casserole
- 1 30 ounce bag frozen shredded hash browns thawed
- 1 pound bacon sliced into one-inch pieces
- 1 pound pork breakfast sausage
- 1 onion diced
- 1 green pepper diced
- 2 tablespoons Creole seasoning can substitute with seasoned salt
- 1 cup Colby Monterey Jack cheese shredded
- 1 cup Pepper Jack Cheese shredded
- 12 eggs divided, 6 to scramble and 6 to cook whole
- Preheat the grill with two burners on high. Preheat Dutch oven on medium high heat. Add cut bacon to pan, and cook until crisp or as done as you like. Remove from pan, and set aside.
- Leave enough bacon grease in the pan to cook with. Add pork breakfast sausage and cook until no longer pink. Add in the onions and green peppers when almost done to cook until softened.
- Next add in the thawed hash browns, and Creole seasoning. Stir everything together.
- Top with cooked bacon and cheese.
- Scramble six eggs together, and pour over top. Cook covered for 45 minutes in a grill the temperature of 375- to 400-degrees.
- Eggs should be set and cheese mostly if not all melted for the next step. Crack the remaining six eggs on top of the casserole.
- Cover and cook at the same temperature as before for 10-15 or until eggs are done to your liking.
- Serve immediately, or store in an airtight container for up to three days. Reheat in microwave.
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