Dutch Oven Camping Breakfast Love Recipes

DUTCH OVEN CAMPING BREAKFAST LOVE

Steps:

• You must begin with a properly seasoned dutch oven. There are plenty of websites that describe how to season a dutch oven.
• Get your fire going and add a fair amount of wood. Keep some in reserve, too, so you don't run out of coals.
• While the fire is producing your coals, chop your veggies. You can invert your dutch oven lid and use it as a cutting board. You can also pre-chop your veggies but I think they stay fresher if they are chopped just before use. Put remove them to a plate for later use.
• Put the dutch oven without lid directly over the fire (I usually have some good sturdy branches in my fire for it to rest on) and add the bacon. Stir frequently until cooked to the desired level of crispness. While bacon is cooking, place the lid further away from the fire's center, inverted, to pre-heat. Place bacon here when finished to keep warm.
• Add sausage to dutch oven and cook until done. Remove dutch oven from heat. Drain some of the grease if desired.
• Add eggs and veggies and crumble the bacon into the mixture. Stir, then cook, covered, further away from the heat (you don't want to over-cook your eggs). Check as often as you like, it won't hurt anything. Breakfast is done when eggs are set throughout.
• Remove from heat, mix in cheese, and serve. Season to taste with salt and pepper. If you keep the lid on, this will stay warm for a while.

DUTCH OVEN MOUNTAIN MAN BREAKFAST

Steps:

• 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.