Mountain Man Breakfast Recipes

MOUNTAIN MAN BREAKFAST | LODGE CAST IRON

Steps:

• In a 12 Inch Camp Dutch Oven over a full bed of hot coals, fry and crumble sausage.
• Remove cooked sausage and drain on paper towels.
• Using the sausage drippings in the pan, brown potatoes and spread them evenly in bottom of Dutch oven.
• Place cooked sausage over potatoes. Pour eggs over sausage layer. Sprinkle top with cheese.
• Cook with 8 coals underneath Dutch oven and 16 on top for 20 to 25 minutes, until eggs are cooked.

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.

MOUNTAIN MAN BREAKFAST

Steps:

• Fry bacon and onion together.
• Remove bacon and onion and drain on paper towels.
• Wipe excess grease out of dutch oven.
• Fry hash brown potatoes.
• Add onions and bacon.
• Pour beaten eggs over mixture, cover and cook until almost solid.
• Season to taste.
• Sprinkle with grated cheese.
• Cover until cheese is melted.
• Serve with salsa.

MOUNTAIN MAN BREAKFAST - COWBOY KENT ROLLINS

Steps:

• Heat the oven to 350 degrees F. Lightly butter a 12- inch Dutch oven.
• If using red potatoes, grate the potatoes into a bowl and cover with water. Set aside. Skip to the next step if using hash browns.
• Add the bacon to a 12-inch cast iron, or oven-safe skillet, or Dutch oven over medium-high heat. Cook until browned, about 5 minutes, stirring occasionally. Remove the bacon and place on a paper towel. Leave about 2 tablespoons of bacon grease in the skillet and discard the rest.
• Return to the skillet and crumble in the sausage and cook until it begins to brown about 5 minutes, stirring occasionally. Stir in the onion, bell pepper and poblano.
• If using red potatoes, drain the potatoes from the water and pat dry with a towel. Stir into the sausage mixture and cook until the peppers and onions are tender, about 4 minutes. Season to taste with Kent's Original Seasoning.
• Place 6 of the eggs in a medium bowl and whisk until smooth. Pour the eggs evenly over the sausage mixture. Sprinkle the bacon on top. Bake for about 45 minutes or until the eggs set up.
• Sprinkle the cheeses evenly over the top and cook for another 5 minutes or until the cheese melts. Crack the remaining eggs on top and bake until the eggs are sunny side up, about 5 minutes. Serve warm.