egg casserole
6th Day of Christmas

Christmas Egg Casserole


20 min


30 min



On the sixth day of Christmas, Camp Chef cooked for me Christmas morning eggs. We're not after those geese a-laying. These flavor rich and protein packed eggs will hold you over until Christmas lunch.

Can I pre-make the egg casserole

The great thing about this recipe is it can be made the night before to save you time in the morning. Follow all the steps until you get to putting it in the oven or pellet grill and do that in the morning to make it fresh and warm.


1 pound of sausage

1 pound of bacon

1 pound of mushrooms, chopped

18 large eggs

2 Tablespoons butter

3 Tablespoons fat from bacon/sausage grease

4 green onions, white and green stems,chopped

2 Tablespoons flour

1 cup milk

Pinch of nutmeg

1 cup cheese, your favorite kind, shredded

1 pound shaved ham or prosciutto


Christmas Egg Casserole

step 1

Preheat pellet grill to 425 °F.

step 2

On medium/high heat combine brown sausage, bacon and mushrooms in a 12-inch cast iron skillet. Remove meat and mushrooms from skillet to a paper-towel lined plate and drain excess grease out of the skillet, reserving about 3 Tablespoons for later.

step 3

In a medium sized bowl, add eggs and scramble.

step 4

In the same skillet, lower heat to low and add butter. When butter has melted, add eggs and cook, taking care not to overcook (you will be cooking these in a pellet grill as well). Remove eggs and set aside. Salt and pepper to taste.

step 5

Turn heat up to medium heat and in the same skillet, add left over grease from bacon and sausage and extra butter if needed. Add green onions and cook until fragrant and edges start to brown.

step 6

Add flour and cook, creating a light brown roux. Add milk slowly, stir and heat until mixture is thickened to the consistency of heavy cream. Salt and pepper to taste. Add a pinch of nutmeg. Pull skillet off heat.

step 7

Add eggs, bacon, sausage, mushrooms and mix together with the white sauce. Add shaved ham and cheese on top.

step 8

Lightly cover with tin foil and place in pellet grill until internal temperature reaches 145 °F, remove and continue cooking until cheese is slightly browned and melted and internal temperature has reached 165 °F.

Chef's Note

This recipe can be made 24 hours in advance. Just follow the instructions except for putting it in the pellet grill. When ready to serve place in pellet grill and cook until done.


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