Grilled Breakfast Casserole
FOR THE BREAKFAST CASSEROLE
- 2 cups hash-brown potatoes
- 8 strips bacon
- 6 eggs, whisked
- 1 bell pepper, chopped
- 1/2 yellow onion, minced
- 1 tablespoon garlic, minced
- 1 cup cheddar cheese, shredded
- 1 teaspoon kosher salt
Place bacon in disposable aluminum pan, set grill to medium-high heat and place pan on grates.
Once cooked to your desired doneness, remove pan of bacon, set bacon strips on paper towels and let cool. Reserve half of bacon drippings in pan.
Cook onion in pan for 2 to 3 minutes or until translucent. Add garlic and bell peppers to pan and cook for another minute.
Chop cooled bacon strips while garlic and bell peppers cook. When finished, add to pan.
Mix hash-brown potatoes, whisked egg and cheese. Close grill lid and cook casserole at 425°F for about 20 minutes, or until eggs cook completely.
Top with additional cheese, if desired.
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