Dutch Oven Mountain Man Breakfast

Dutch Oven Mountain Man Breakfast

18 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Mrs. Mik
Recipe by  Mrs. Mik

“Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs! Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
  2. Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
  3. Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

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Reviews (18)

Rate This Recipe
Mrs. Mik
49

Mrs. Mik

This is my own recipe, and of course, I think it's fabulous! When I cook in my Dutch ovens, I use CHARCOAL and wrote the instructions for using CHARCOAL. 6-9 coals underneath and 12 to 18 on top will give you approximately 350 degrees in your Dutch oven. Also, as any seasoned Dutch oven cook will tell you, you need to monitor your coals and add more as they burn away to maintain the proper temperature. Hope that helps!

Sarah Jo
40

Sarah Jo

I did not use a dutch oven to make this, I used a cast iron skillet in my oven. I just sauteed the sausage in the skillet with a little butter, then added the onion, garlic (I did add more garlic, six cloves or so), bell pepper, the hasbrowns and let them brown up in the grease. After the veggies had browned, I added the eggs. I stuck the whole skillet in the oven and baked it for the 40 minutes, then sprinkled the cheese and baked for another 20. I did salt/pepper the food while sauteeing the vegetables and I added a little hot sauce and garlic/onion powder to the eggs before adding it to the skillet. This was very easy for me to adapt to the stove and we all really liked this. I was tickled because I got a chance to use my cast iron skillet from start to finish.

dayooper951
37

dayooper951

I've used this recipe twice while camping. The first attempt was done as suggested and seemed a bit dry, so the second attempt I mixed the cheese in with the eggs then folded it into the potatoes and finished it off with some sliced american cheese on top. Seemed more moist and better overall. Either way it's a great recipe and we found it to feed 6 easily with a little leftover.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 37.3 g
  • 57%
  • Carbs
  • 16.5 g
  • 5%
  • Protein
  • 21.8 g
  • 44%
  • Cholesterol
  • 276 mg
  • 92%
  • Sodium
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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