Step 1

Prepare your 9x13 high-sided foil pan with cooking spray.

Step 2

Preheat your grill to 325°F. Rehydrate the hash browns according to the package directions.

Step 3

On your gas griddle or in a cast iron pan on the stove, heat to medium-high and melt a tablespoon of butter. Saute the mushrooms until they are browned. Remove to the prepared pan when cooked.

Step 4

Dice the red bell pepper and the green onion. Separate out the green and white parts of the onion. Put the green onion into the prepared foil pan.

Step 5

Add another tablespoon of butter and saute the white parts of the green onions and the red bell peppers. Let them cook until tender and starting to brown a bit, and then remove to the baking pan.

Step 6

Cut the bacon up into small pieces and cook until crisp. Remove when done to the baking pan. Reserve the grease.

Step 7

Cook the rehydrated hash browns in the bacon grease until they are browned on both sides. Remove to the baking pan. Give everything a gentle stir to combine all the vegetables in with the hash browns a bit.

Step 8

With a whisk, beat together the eggs and half and half.

Step 9

Pour over the hash browns and vegetables.

Step 10

Put the baby spinach on top and top with the shredded cheese.

Step 11

Put the whole shebang in the Traeger and cook for about an hour. It may take longer, so make sure to rotate it mid-way. It is done when it is no longer jiggly and the internal temperature reaches 160°F. This one can be tricky because this egg bake is so full of meat and vegetables, it can fool you into thinking it is done and then you'll cut into it and there will be liquid eggs coming up.

Step 12

Cover the egg bake at the 45-minute mark if the top is getting browned and keep on cooking until the eggs are set.

Step 13

Remove from the Traeger and let cool for 10-15 minutes before serving. OR, toss in the fridge at this point and reheat in the morning for a quick breakfast.