Steps

• Step 1

  Preheat the Traeger with the lid closed to 375°F; this will take at least 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  Have handy two large, rimmed baking sheets. Lightly flour a work surface. Place the pastry sheets side by side overlapping slightly and roll them out until large enough to fit the bottom and up the sides of the baking sheet. Transfer the pastry to to the baking sheet, making sure the dough goes up the sides of the pan. Prick the bottom of the dough all over with a fork to keep it from puffing up. Place a piece of parchment paper on top of the dough then weigh it down by placing another baking sheet on top.

  Ingredients

  •  All-purpose flour, for dusting

  • 2  sheets frozen puff pastry, thawed according to package instructions

• Step 3

  Place the nestled baking sheets on the grill and bake for 8 minutes.

  00:08

  375 ˚F / 191 ˚C

• Step 4

  Remove the top baking sheet and the parchment, and continue to cook until golden brown, another 8 to 10 minutes.

  00:08

  375 ˚F / 191 ˚C

• Step 5

  Meanwhile, line a plate with paper towel. Heat a large cast iron pan over medium-high heat. Add the bacon and cook, stirring occasionally, until brown and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to the paper-towel-lined plate leaving the fat behind in the pan.

  Ingredients

  • 1 Pound bacon, cut crosswise into 1/2-inch pieces

• Step 6

  Add the butter, onion, ½ teaspoon Traeger Veggie Rub, thyme sprigs, and a pinch each salt and pepper to the skillet and stir to combine. Cook over medium heat, stirring occasionally, until the onion starts to brown, about 15 minutes. Move the onion to the side and add the sliced mushrooms, garlic, the remaining ½ teaspoon Traeger Veggie Rub, and a pinch each salt and pepper. Cook, stirring occasionally, until the onion is soft and dark brown and the mushrooms are browned and tender, about 5 minutes. Remove from the heat and set aside.

  Ingredients

  • 2 Tablespoon unsalted butter

  • 1 Large yellow onion, sliced

  • 1 Teaspoon Traeger Veggie Rub, divided

  • 2  sprigs of fresh thyme

  •  Kosher salt and freshly ground black pepper

  • 8 Ounce cremini mushrooms, sliced

  • 3  cloves garlic, minced

• Step 7

  In a large bowl, whisk together the eggs, heavy cream, cheese, ½ teaspoon salt, and ¼ teaspoon pepper.

  Ingredients

  • 18  large eggs

  • 1/2 Cup heavy cream

  • 1/4 Cup whole milk

  • 4 Ounce Gruyère, coarsely grated

• Step 8

  Evenly spread the onion and mushroom mixture over the puff pastry. Top with the bacon. Pour the egg mixture evenly over the vegetables.

• Step 9

  Place the baking sheet on the grill grates and bake until the eggs are set, 25 to 30 minutes.

  00:25

  375 ˚F / 191 ˚C

• Step 10

  Let cool for about 5 minutes before slicing and serving with crème fraîche and chives, if desired. Enjoy!

  Ingredients

  •  Sliced fresh chives (optional)

  •  Crème fraîche (optional)