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4-6
10 minutes
45 minutes
Set the smoker to 325-350°F.
Preheat a griddle to low heat. Cook the breakfast sausage until browned.
In an unused section of the griddle, heat the oil and sauté the red bell pepper and yellow onion. Season with salt and pepper.
Spread the shredded hashbrowns in a half-steam pan. Season with salt and pepper.
Sprinkle a layer of grated Colby Jack cheese over the hashbrowns.
Distribute the cooked sausage and sautéed vegetables evenly over the cheese layer.
Beat the eggs with the heavy whipping cream, then pour the mixture over the sausage and vegetable layer. Top with the remaining grated cheese.
Place the steam pan in the smoker and cook until the eggs are set, about 45 minutes.
Enjoy immediately, or refrigerate for a convenient breakfast throughout the week.
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