Smoked Southwest Breakfast Casserole by Hey Grill Hey

Susie Bulloch is the sole pitmaster and saucier behind the immensely popular Hey Grill Hey food channel. She built her BBQ empire from her porch to televised competitions all the way to shelves in just about every specialty BBQ shop. She has a real knack for creating easily accessible recipes for grills and smokers that people enjoy because they can put their own spins on her classic dishes.

We asked her to send us an original recipe anyone could make in any smoker and we think this one will be popular at your next family or holiday get-together. It’s a Smoked Southwest Breakfast Casserole that she recommends serving with smoked salsa verde and fresh made tortillas! Here’s how.

Smoked Southwest Breakfast Casserole Ingredients

1 pound pork breakfast sausage
½ red bell pepper (seeded and diced)
1 jalapeño (seeded and diced)
20 ounces frozen shredded potatoes
12 large eggs
1 cup milk
1 cup heavy cream
2 cups Colby jack cheese (grated)
1 cup sharp cheddar cheese (grated)
1 TBSP Hey Grill Hey Fiesta Rub

Smoked Salsa Verde Ingredients

4 tomatillos (husks or skins removed)
2 Serrano peppers (sliced in half)
2 cloves garlic
¼ yellow onion
1 TBSP avocado oil
1 cup cilantro
2 limes juiced
2 tsp Hey Grill Hey Fiesta Rub

Visit Hey Grill Hey to learn how to make fresh tortillas!

How to Cook Smoked Southwest Breakfast Casserole

Cook sausage and peppers. Preheat a skillet over medium heat. Add the breakfast sausage to the skillet and cook for 3-5 minutes, breaking it into smaller pieces with a wooden spatula. When the sausage has just started to brown, carefully pour in the chopped jalapeño and bell pepper and cook for an additional 2-3 minutes. Set aside.

Layer potatoes and sausage. Sprinkle the shredded potatoes into the bottom of a 9×13 baking dish and top with the cooked sausage and peppers.

In a large mixing bowl, combine the eggs, milk, cream, cheese, and Hey Grill Hey Fiesta Rub. Whisk to break apart all of the egg yolks.

Add eggs and cheese. Slowly pour the egg mixture over the top of the shredded potatoes and sausage and cover the pan with plastic wrap or foil.

Refrigerate. Place the covered pan in the refrigerator for at least one hour, but it’s best overnight.

Smoke. When you’re ready to cook your casserole, preheat your smoker to 300F. Smoke the casserole uncovered for 2 hours, or until the internal temperature of the casserole reaches 160F.

Garnish and serve. Let rest for 10 minutes before topping with the sliced green onions and serving with sour cream and some Smoked Salsa Verde. Keep in mind that store bought tortillas that are grilled just before serving are just fine too!

How To Cook Smoked Salsa Verde

Preheat. Set your smoker or oven to 225F. You can totally do this salsa in your oven as well, but you won’t get that deep smoke that Susie says really makes the dish.

Smoke the vegetables. Place your prepped veggies in a grill basket or on a wire rack, and let the smoke work its way into everything. As everything slowly starts to cook, the aroma of sweet and smoky peppers and onions will fill the air. Once cooked, give everything a few minutes to cool.

Prepare the salsa. Place all your smoked veggies in a blender or food processor, then add your fresh cilantro and lime juice. The combination of smoky and fresh elements creates a perfect balance of flavors. Blend to your desired consistency. Use a pulse chop to make a chunkier salsa.

Serve and enjoy. This salsa is ready to enjoy right away, so break out the chips and prepare for a deep, zesty bite.