Dutch Oven Breakfasts – 4 Egg Scrambler

Dutch Oven Breakfasts – 4 Egg Scrambler

A 4-egg Dutch oven breakfast is a perfect, manageable portion for 1-2 campers, offering a hearty, one-pot scramble with minimal cleanup.

4 Large Eggs

1 Tablespoon Milk

Dash of Worcestershire Sauce

2 Drops Hot Sauce

¼ teaspoon Salt

2 Shakes of Pepper

1 4 oz. Can Mushrooms Slices

1 Tablespoon Butter or Margarine

Beat Eggs in a mixing bowl with a beater or fork. Add the milk, Worcestershire sauce, hot sauce, salt, and pepper to the eggs.

Drain the liquid from the mushrooms and spread them on a double later of a paper towels. Blot all the liquid from the mushrooms.

Melt the butter slowly in a cast iron 12” skillet. Add the mushrooms. Cook over low heat, stirring constantly Or until nice and brown.

Add the egg mixture, Stir until eggs are to your liking. = Nice and fluffy

Serves 4 maybe!

Dutch Oven Breakfasts – 4 Egg Scrambler