Traeger Breakfast Enchiladas
This Traeger Breakfast Enchilada Casserole has layers of scrambled eggs, bacon, sausage, mini tater tots, and plenty of cheese between corn tortillas, with creamy green chile sauce in every layer. Bake it uncovered on the pellet grill until the top is golden and the edges are bubbling.
Traeger Breakfast Enchilada Recipe
Weekends at our house are always nuts. People wake up at different times, some want eggs, others want bacon, and I don't want to spend the whole morning at the stove. Breakfast casseroles are my solution. Throw it together, put it on the Traeger, and everyone can serve themselves.
I got this recipe idea from Kristin's Breakfast Enchilada Casserole at Yellow Bliss Road. She turned her chicken enchilada casserole into a breakfast dish, and I kept thinking about it. So I tried it on the Traeger and made a few tweaks.
I increased the cheese to 4 cups, an easy change. Because more cheese is always the right answer. I also used a few more tortillas than the original called for. I switched to mini tater tots, and since they're smaller, you'll need twice as many. Bake this casserole uncovered the whole time so the cheese on top browns nicely.
If you want something less saucy, try my Tater Tot Breakfast Casserole for another great tot-based breakfast.
Why You'll Love This Recipe
- Feeds a Crowd - One 13x9 pan makes 8 servings, plenty for overnight guests or a holiday morning.
- Make-Ahead Friendly - Assemble it up to 2 days ahead, or freeze it unbaked for up to a month.
- Hands-Off Baking - Once it's on the Traeger, there's no foil to deal with and nothing to flip.
- Everything in Every Bite - Eggs, bacon, sausage, and tots are layered throughout.
- Easy To Adjust - Swap in chorizo, switch to red sauce, or change the salsa to mild or hot.
Recipe Shopping List
Not sure if you need to go shopping? Here's what you'll need for this recipe. For exact amounts, check the printable recipe card at the end of the post.
- Eggs - Nine eggs make a big batch of soft scrambled eggs for the layers.
- Milk - Whisked into the eggs to keep them tender.
- Salt - Use kosher salt for the best results.
- Salsa - Mix it into the eggs for more flavor. Choose a thick salsa so the casserole stays firm, and pick mild, medium, or hot depending on your group.
- Green Chile Enchilada Sauce - This is the base for the creamy sauce. You can use red enchilada sauce instead for a deeper, slightly spicier taste.
- Sour Cream - Mix this into the enchilada sauce to make it creamy. Plain Greek yogurt also works well.
- Corn Tortillas - These soften as the casserole bakes. You can use 8-inch flour tortillas instead, but the casserole will turn out softer, more like a breakfast lasagna.
- Mini Tater Tots - Bake them first so they keep their shape. If you only have regular tater tots, use about 24 instead of 48.
- Breakfast Sausage - Cook, drain, and crumble it. Pork or turkey chorizo is a good substitute; just brown and drain it well.
- Bacon - Cook, drain, and crumble it, saving a bit for the top.
- Cheddar-Jack Cheese - Use four cups total, divided between the layers and the top. Pepper jack or a Mexican blend also works.
- Chives - Add these at the end for a fresh touch. Sliced green onion is a good substitute.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat Traeger & Prep - Set it to 350°F and let it preheat with the lid closed. Pecan, apple, or cherry pellets work well. Cook the tots, bacon, and sausage.
- Prep Fillings - Scramble the eggs until just set, then mix in the salsa. Stir the enchilada sauce and sour cream together.
- Build Layers - Spread sauce on the bottom of a 13x9 dish, then layer tortillas, eggs, bacon, sausage, tots, cheese, and more sauce. Top with tortillas, sauce, cheese, and a bit of bacon. Repeat.
- Bake Uncovered - Place the dish on the grill and bake for 50 to 60 minutes, until the cheese is melted and the edges are bubbling.
- Rest & Serve - Let the casserole sit for 10 minutes so it slices easily, then sprinkle with chives.
Recipe FAQ
Yes. Assemble the casserole, cover it tightly with foil, and refrigerate for up to 2 days. Remove the foil before putting it on the Traeger. If you put it on cold from the fridge, plan on an extra 10 to 15 minutes.
Yes, before baking. Wrap the assembled casserole well in plastic wrap and foil and freeze for up to 1 month. Thaw it overnight in the fridge, then bake it the same way you would a refrigerated one.
No. This casserole bakes uncovered from start to finish. If the cheese darkens before the center is hot, lay a loose piece of foil over the top for the last stretch.
Bake at 350°F. Mild pellets like apple, cherry, or pecan add a light smoke flavor. Hickory and mesquite can overpower the green chile.
Yes. Use about 24 regular tots instead of the 48 minis, and divide them between the layers. Bake them first, following the package directions.
Store covered in the fridge for up to 4 days. Reheat single slices in the microwave for 1-2 minutes. For larger portions, cover with foil and warm at 350°F for 15 to 20 minutes, until hot all the way through (165°F).
Use hot salsa, swap in pepper jack, or use chorizo in place of the breakfast sausage. Red enchilada sauce instead of green also adds a little more kick.
Serving Suggestions
Fresh fruit makes an easy side. For a full brunch, add my Traeger Caramel Rolls or Traeger Banana Bread. Salsa, sour cream, sliced avocado, and hot sauce also make great additions.
More Traeger Breakfast Recipes
Traeger Breakfast Enchiladas
Scrambled eggs, bacon, sausage, mini tater tots, and cheese layered with corn tortillas and a creamy green chile sauce, then baked uncovered on the Traeger until bubbly. Hearty, a little spicy, and easy to assemble the night before.
Ingredients
- 9 eggs
- ½ cup milk
- ½ teaspoon salt
- 1 cup salsa
- 1 15-ounce can green chile enchilada sauce
- ½ cup sour cream
- 18 corn tortillas
- 4 dozen mini tater tots, baked
- 8 ounces breakfast sausage, cooked, drained, and crumbled
- 6 slices bacon, cooked, drained, and crumbled, 1 to 2 tablespoons reserved for topping
- 4 cups shredded cheddar-jack cheese, divided
- 1 tablespoon chives, sliced, for garnish
Instructions
- Set the Traeger to 350°F and close the lid. Let it heat for about 15 minutes. Apple, cherry, or pecan pellets work well here.
- Whisk the eggs, milk, and salt together in a bowl. Cook in a buttered skillet over medium heat, stirring often. Remove the pan from the heat when the eggs are set but still soft and glossy, since they will keep cooking in the casserole. Stir in the salsa.
- In a separate bowl, stir the enchilada sauce and sour cream together until smooth.
- Spread a scant ½ cup of the sauce across the bottom of a 13x9-inch baking dish. Cover it with a layer of tortillas, tearing pieces to fill any gaps (about 4 to 5 per layer).
- Over the tortillas, spread a third of the eggs, bacon, and sausage; a third of the tots (about 16); 1 cup cheese; and about ⅓ cup sauce. Add another layer of tortillas and repeat the fillings. Do this once more so you have three filled layers.
- Lay the remaining tortillas over the final layer. Spread the remaining sauce over the top, then sprinkle with the last 1 cup of cheese and the reserved bacon.
- Set the dish on the grate, close the lid, and bake for 50-60 minutes. It’s done when the cheese is melted and lightly golden, the edges are bubbling, and the center is hot (160°F).
- Let the casserole sit for 10 minutes so the layers settle. Slice and sprinkle with chives.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 634Total Fat: 42gSaturated Fat: 21gUnsaturated Fat: 22gCholesterol: 246mgSodium: 1255mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 32g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
