Brunch on the Traeger Grill
This trio of brunch dishes, cooked up in an hour on the Traeger grill, is the perfect spread for Mother's Day. Quiche, French toast and fruit skewers-- something for everyone!
Equipment
- Traeger Timberline XL grill
- 2 pie plates
- 2 cookie sheets
- Bowl and whisk
- Small bowl and spoon
- Frying pan and lid
Ingredients
For the quiches
- 2 refrigerated pie crusts
- 1 dozen eggs
- ½ pint Lucerne heavy whipping cream
- 1 bag Sargento shredded cheese
- ½ a roll of Jimmy Dean breakfast sausage
- ½ a jar of Signature Select fire roasted red bell peppers
- 1 head of broccoli
- 2 green onions
- Some seasoning we used my Garlic Junkie
For the French toast
- Eggs from the above dozen
- Lucerne heavy whipping cream from the above
- 1 tbsp Brown sugar
- 1 tsp O Organics ground cinnamon
- 1 Fresh baked french baguette
- 2 tbsp Lucerne Butter
- 4 tbsp Signature Select Maple Syrup
For the fruit skewers
- 2 cups fresh cut fruit melon, bananas and strawberries
- 4 Wooden skewers
- 2 Key limes
- 1 tsp Signature Select Brown Sugar
- 1 cup Open Nature vanilla greek yogurt
- ¼ cup shredded coconut
Instructions
- Start the Traeger to 350*
For the quiche
- While the grill heats, prepare the quiches
- Cook the sausage in a frying pan until cooked through and crumbled
- Slice the red peppers into strips
- Chop the broccoli and quickly steam/blanch until almost tender
- Slice the green onions
- Roll out the pie crusts into pie plates and trim the edges
- In a big bowl, combine 8 eggs and most of the heavy whipping cream
- Add 1 tbsp seasoning (or salt and pepper)
- Arrange the filling in the pie crusts– one with peppers and sausage and the other with broccoli and onions. Top with ½ the cheese
- Pour the egg mixture over the ingredients and top with more cheese
- Place pie plates on cookie sheets and into the grills
- Cook at 350* for 30 minutes, then check every 5 minutes until cooked through and set
- Pull the quiches from the grill and allow to cool on the counter
- Once cool, slice and serve
- Turn up the Traeger to 425*
For the French toast
- While the quiches cook and cool, prepare the french toast
- Slice the bread on the bias
- In a bowl, combine the remaining 4 eggs and the remaining heavy cream
- Add the brown sugar and cinnamon and mix until frothy
- Submerge the bread in the batter and turn to coat
- When the grill is hot, quickly spray the grates with cooking spray
- Place the soaked bread directly on the hot grates and cook for 5 minutes before checking or turning
- Flip once to cook the other side
- Remove the french toast from the grill and serve with butter and syrup
For the fruit skewers
- Assemble the fruit skewers and dipping sauce
- Thread fruit on wooden skewers
- Place threaded fruit on the hot grill and cook for about 5 minutes until grill marks are present
- Make the dipping sauce by combining the yogurt, juice from two key limes, zest from one lime, a bit of brown sugar and the coconut flakes
- Serve the sauce alongside the grilled fruit skewers