By Traeger Kitchen
Make breakfast legendary with leftover veggies, pulled pork, farm eggs, and a shot of hot sauce.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1/2 Cup | carrots, peeled and cut into 1 inch pieces |
1/2 Cup | beets |
1/2 Cup | small new potatoes |
1/2 Cup | asparagus |
1 Tablespoon | olive oil |
leftover pulled pork | |
3 | egg |
1
When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4 to 5 Minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
375 ˚F / 191 ˚C
2
Chop all vegetables into even pieces, about 1/2 inch cubes. Pre heat a cast iron pan over Medium-High heat.
3
Add a Tablespoon of olive oil then the carrots, new potatoes, and beets. Season with salt and pepper to taste and sauté stirring every few minutes until vegetables are cooked through (about 8 to 10 minutes).
4
Add the asparagus and cook an additional 2 minutes. Add a layer of pulled pork over vegetables. Crack 3 eggs over that being careful not to break the yokes.
5
Place into preheated Traeger and cook for about 10 minutes or until eggs are just set. Remove from grill and serve immediately with your favorite hot sauce. Enjoy!
375 ˚F / 191 ˚C
00:10
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