Dutch Oven Breakfasts – Ham & Scrambled Egg Breakfast 

Dutch Oven Breakfasts – Ham & Scrambled Egg Breakfast 

It is a great next day, leftover user breakfast that is hearty and fast!

5 Eggs, beaten

2 Tablespoons milk

1 Onion, chopped

2 Slices Cooked Ham, chopped

1 Cup Shredded Cheddar cheese

To Taste Salt and Pepper

1/8 teaspoon Garlic Powder, or to taste

2 1/2 Tablespoons Butter

Things you might want to add: red pepper, green pepper, and some cayenne powder. Serve with bacon, toast and fruit. Yummy!”

Directions:

1. Warm & Butter your 12″ Cast Iron Skillet over medium heat. Or use your 12″ regular dutch oven. That way if you need a lid you have one. Or if you need to add more stuff you have room.

2. In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.

3. Add to skillet.

4. Top with shredded cheddar cheese. You can add the cheese now or later just before it is done.

5. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes.

6. Serve Warm.

7. You might want to add your favorite hot sauce…..or not!
The Basic recipe serves 4.

Dutch Oven Breakfasts – Ham & Scrambled Egg Breakfast