BGE ‘Potluck’ Breakfast Strata

Diane in DFW

Ingredients

• 12 Oz Smoked Chicken Sausage, chopped

• 5 Jumbo-size Eggs

• &#188 Cup Cream

• &#189 Cup Provolone, shredded

• 1 Cup Mix of grilled Zucchini, Eggplant, Onion, Tomato, and Garlic Cloves (chopped into small pieces – this was leftover from the previous night’s vegetable)

• 3 Scallions, chopped

• 3 Cup French Bread, cut into 1-inch cubes

• 1 tsp Ground Pepper

Instructions

Prepare your BGE for indirect heat at 375-400 degrees (I used my plate setter with the cooking grid set on top). When the BGE is up to temp, set a 10-inch cast iron skillet on the grid to get hot.

Add the sausage to the skillet and cook until hot (if you’re using uncooked sausage or meat, please cook thoroughly at this point). While the meat is heating, wisk together the eggs and cream. Mix in the remaining ingredients and pour over the sausage. Pat mixture down with a spatula or spoon and cover the skillet tightly with foil. Cook in the BGE for 25 minutes, then remove the foil and cook for another 20 -25 minutes or until mixture is set. Serve and enjoy!

Notes

Number of Servings:

Time to Prepare: