READY IN 1½ hrs

Dutch Oven Mountain Man Breakfast

Read Reviews (14)

"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!" — Mrs. Mik

Directions

Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 10 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Apr 19, 2011

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!

—Mrs. Mik

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May 30, 2011

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.

—Sarah Jo

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15 Ratings

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Jul 22, 2011

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.

—dayooper951

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May 02, 2011

This recipe tasted great! I cooked it at home, in a frying pan on med heat, and put it in the oven at 350 for the same amount of time. My family really enjoyed it.

—Crystallina

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Apr 24, 2011

I made this in a 9+13 pan and it was great! Made a ton of leftovers which is what I wanted. Great recipe!

—Dody

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Jan 14, 2012

This really turned out to be an awesome breakfast treat. I didn't have any sausage, so I fried some bacon. Then added the onion and green pepper to the bacon grease. Mixed everything together then baked at 350 for 45 minutes. Topped with shredded cheese. Hubby topped his with sriracha sauce.

—Linda Farrell

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Jul 17, 2011

Perfect Breakfast for Camping!

—KERIS1172

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Mar 25, 2012

Ok made 2 of these for my son and 12 frat bros! Made one with Sausage as written...was ok...needs hot or seasoned sausage. Mild sausage gets lost in the mix. Made another one with bacon (chopped the cooked) and they finished it off. It was definitely the better of the 2. I was at home so baked them in 13x9 pans in 350 oven for about 40 mins.

—Karen

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Nutrition

Calories
449 kcal
22%

Carbohydrates
16.5 g
5%

Cholesterol
276 mg
92%

Fat
37.3 g
57%

Fiber
1.6 g
6%

Protein
21.8 g
44%

Sodium
579 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dutch Oven Mountain Man Breakfast

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 449
Calories from Fat: 335

% Daily Value *
Total Fat 37.3g 57 %
Saturated Fat 16.7g 84 %
Cholesterol 276mg 92 %
Sodium 579mg 23 %
Potassium 573mg 16 %
Total Carbohydrates 16.5g 5 %
Dietary Fiber 1.6g 6 %
Protein 21.8g 44 %
** Sugars 1.6g
Vitamin A 19 %
Vitamin C 48 %
Calcium 39 %
Iron 22 %
** Thiamin 26 %
** Niacin 35 %
** Vitamin B6 16 %
** Magnesium 8 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.