Easy Dutch Oven Breakfast Recipes

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.

EASY DUTCH OVEN BREAKFAST

Steps:

• Preheat 12-inch Dutch oven over 10 briquets. In the heated Dutch oven, brown the bacon, adding the onion, and cook until clear. Remove the bacon and onions, draining on paper towels. Wipe excess grease out of Dutch oven and then put Dutch oven back over hot briquets. Fry potatoes until golden, then mix the bacon and onions back into the potatoes. Break the eggs into a medium mixing bowl and beat. Pour over the potato mixture. Cover with preheated lid and cook until eggs are almost solid, about 25-35 minutes. Sprinkle with grated cheese and continue cooking until eggs are set and cheese melts. Just before serving, top with the salsa, if you wish. Use about 18-20 briquets for the lid.Spiced with More Tall Tales - Breakfast

DUTCH OVEN CHEESY BACON & EGGS

Steps:

• Prepare campfire or grill for medium-high heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Carefully press potatoes onto bottom and 1 in. up sides of Dutch oven. In a small bowl, whisk eggs, cream and, if desired, pepper sauce until blended. Pour over potatoes; sprinkle with cooked bacon and cheese., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-18 briquettes. Using long-handled tongs, place 16-18 briquettes on pan cover., Cook 20-25 minutes or until eggs are completely set and cheese is melted. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer.