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.
2tablespoonsCreole seasoningcan substitute with seasoned salt
1cupColby Monterey Jack cheeseshredded
1cup Pepper Jack Cheeseshredded
12eggsdivided, 6 to scramble and 6 to cook whole
Instructions
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.