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Backyard Blogging.

Western Breakfast Casserole

This hearty Western Breakfast Casserole is perfect for long mornings at home and keeps hunger pains at bay all day long.


6 Slices Bread, Cubed
6 Whole egg
1 Cup milk
3/4 Teaspoon ground mustard
3/4 Teaspoon salt
3/4 Teaspoon black pepper
6 Ounce Chorizo
6 Ounce Turkey, ground
1/2 Whole onion, chopped
1/2 Whole Bell Pepper, Red
1/2 Whole Anaheim Pepper, chopped
4 Slices Bacon, cooked & chopped
1 Cup Baby Spinach
1 Cup Cheese, Swiss
1 Cup Cheese, sharp cheddar
1 Cup Jalapeno Cheddar Cheese, grated


When ready to cook, turn temperature of your Traeger to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Spray a 9″” by 13″” baking pan with nonstick cooking spray. Place the bread cubes in a single layer in the bottom of the pan. Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside.

In a skillet on the stovetop, brown the chorizo and ground turkey until cooked through.

Add the onion and peppers into the pan and sauté until tender. Add garlic and cooked bacon and sauté a minute more and then add spinach and cook just until spinach wilts.

Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used.

Cover and bake at 350 degrees for 35-40 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top. Enjoy!

Recipe and photo from Traeger.