Dutch Oven Breakfast
1 – can Refrigerated Crescent Dinner Rolls
1 pound Bulk Pork Sausage – cooked
1 cup Southern Style Hash Browns, thawed
1 cup Grated Sharp Cheddar cheese
5 Eggs – beat
1/4 Cup Milk
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Parmesan Cheese
Preheat and oil your 12″ regular Dutch Oven Separate and place crescent rolls flat on the bottom of your dutch oven. Sausage on top of that Hash Browns next Cheddar Cheese next on top Beat eggs with milk, salt, & pepper. pour over the top of the pizza. Then top with Parmesan Cheese.
Put 15 Briquettes on the top and 10 on the bottom. Or do what we did and use the Camp chef Dutch Dome on a propane stove.
3 or 4 Large Potatoes
1 teaspoon Salt
1 Tablespoon Flour
Peal, wash, and dry the potatoes. Grate them until they measure 3 cups. Drain the water from the potatoes.
Break the egg into a bowl and beat it well, add the potatoes, 1 tablespoon of cooking oil, salt, and flour to the egg. Mix together.
Heat just enough cooking oil to cover the bottom of your 12” cast iron skillet. Spoon 2 tablespoons of potato mixture into the hot fry pan for each pancake. Fry the pancakes until lightly browned on one side. Turnover and fry until lightly browned on the other side. Edges will be lacy when done.
Serve with Applesauce if you like.
Servings = 2
No one will come away hungry from this hearty breakfast. 3 cups Croutons 1/4 cup Butter, melted 2 cups Shredded Cheddar Cheese 6 Eggs 1-3/4 cups Milk 1 Green Bell Pepper, diced 1 tbsp prepared Mustard Salt and pepper, to taste 12 Slices Bacon, cooked and crumbled Directions: 1. Warm & Oil your 12" regular Dutch Oven 2. Spread croutons evenly in the bottom of your Dutch Oven and drizzle with melted butter. 3. Top with shredded cheddar cheese. 4. In a medium bowl, whisk together eggs, milk, green pepper, mustard, salt and pepper until combined. 5. Pour egg mixture over cheese into your Dutch Oven and sprinkle with crumbled bacon. 6. Bake at 325 degrees for 40 minutes = 14 on top and 9 on the bottom 7. Allow to stand for 10 minutes before serving...if you can!
2 lbs Bacon – ½ inch
1 Large Onion – Diced
2 of 3 Lbs of Hash Browns
1 tbsp. Log Cabin Seasoning
1 Pkg. Grated Cheese – or how much you want
Red – Green Peppers is up to you!
Salsa if you like too!
Cut bacon into small pieces and brown till crisp in the bottom of you 12” regular Dutch Oven. Pour off the grease if you want but I put the onions in to soak it all up!! Then add hash browns. Stir it all up. When hash browns are done add the eggs on top. You can mix the eggs all up or not. Add the Log Cabin seasoning on top of this. Then add your cheese. Put the lid on and bake. 15 Briquettes on top and 10 on the bottom or use your Dutch Oven Dome on top of your Camp Chef Stove.
I pound of your favorite Breakfast Sausage.
2 cans of Sausage Gravy
1 can of Grands Flaky Biscuits.
In a 12 in oven over 18 coals on the bottom brown sausage.
(Drain off grease)( we used venison, it’s lean) Then add 2 cans of gravy and a half can of water. Stir and smooth out. Add biscuits on top. Put lid on and put 15 coals on top. Once biscuits start rising. Pull 5 coals from under the pot and add to top to brown biscuits.
Once biscuits are brown, serve biscuits smothered with gravy!
By Nick Counts
This will surprise you at the end!!! It will raise about to the top of your Dutch Oven
10 large eggs
2 cups milk
1 cup grated Parmesan cheese
1 cup diced cooked ham
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground black pepper
1. Preheat and oil your 12" regular Dutch Oven to 375°F. Lightly grease with olive oil if you like. While your Dutch Oven is preheating.....
2. Beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, diced ham, and parsley. Season with the salt and pepper and pour into your 12" Dutch Oven.
3. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.
Now to get 375°F in your Dutch Oven put 17 on top and 11 on the bottom. You will notice I put a few more on the top. That way it will brown the egg omelet on the top a little more. Remember when you see steam coming out from under the lid you know it is done.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
This is a Boy Scout Recipe that was given to us so we had to try it in one of our classes. When I went to clean the Dutch Oven it was all gone and I mean gone!!!
3 Cans of your favorite Chili
1 Onion - chopped
1 Dozen Eggs, shake on top Log Cabin Seasoning!!
8 Slices of Bacon - you can either cut it up into 1/2 inch sizes or cook and crumble later.
Some Cheese to top with - we used the Mexican 3 Cheese Mix
1. Warm your 12" regular Dutch Oven - You can also do this in a 12" Fry Pan.
2. Put your Bacon in and cook till done.
3. Take Bacon out cook all the Eggs = scrambled
4. If you are using the fry pan method put your cans of Chili in your 12" Dutch Oven.
5. Heat till you get it the warmth you like.
6. When heated through add chopped onions on top, then the Scrambled Eggs, then the Bacon. Top with the Cheese or let people add how much cheese they would like.
7. Bake at 350 degrees till hot = 15 on top and 10 on the bottom
8. You can also top with Sour Cream or Salsa!!
- 1/2 rotisserie chicken, white and dark meat shredded, skin discarded
- One 12-ounce jar tomatillo salsa
- 1 to 3 tablespoons hot sauce, plus more for serving
- 5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 fresh corn tortillas, cut into 1-inch squares
- Kosher salt
- 4 large eggs
- Mexican Crema, for drizzling or Sour cream
- 1/2 bunch fresh cilantro, leaves and tender stems (about 1/2 cup)
- 1/4 white onion, minced (about 1/4 cup) or more if you like
- 4 ounces queso fresco, crumbled = Mexican cheese, white in color
- 2 limes, wedged, for garnish
- Add the chicken, salsa and hot sauce to a medium saucepot with a lid. Place over low heat to warm through.
- Melt 2 tablespoons butter with the oil in a large cast iron skillet over medium-high heat. Once the butter melts, add half the corn tortillas, increase the heat to high and fry the tortillas, stirring constantly, until crisp and golden brown, 3 to 4 minutes. Once crisp, pour the chips onto a paper-towel-lined baking sheet and generously season with salt. Add 1 more tablespoon butter to the skillet and repeat with the remaining tortillas.
- Wipe out the cast iron skillet and melt the remaining 2 tablespoons butter over medium-high heat. Once the butter is melted, gently crack the eggs into the skillet. Once the whites are just beginning to set and turn white, partially cover the skillet with the lid and let the eggs cook through, 1 or 2 minutes for sunny-side up.
- To build your chilaquiles, plate a generous pile of fried tortillas and top with the tomatillo smothered shredded chicken. Drizzle over some crema, sprinkle some cilantro leaves and white onion, crumble some cheese over top and finally top it all with a beautifully fried egg. Serve with lime wedges and additional hot sauce on the side.
Crazy But Very Fun to do!! They taste just like boiled eggs!!
What ever size Dutch Oven you want to use. We used a 10"
12 or more
At least 1 week old eggs any color any size.
1. Use your 10" regular Dutch Oven & I put a little oil in it.
2. Make sure your eggs are at room temp.
3. Put eggs with the shell on in the Dutch Oven
4. Put the lid on
5. Cook at 325 or 350 for 1/2 hour. 13 Briquettes on the top and 8 on the bottom
6. If you want to tell if the egg is baked after 1/2 hour spin it. If it spins nicely you have it all the way done. If not cook a little more.
7. If you have some ice water put them in it when done that way it will stop them from cooking. About 10 min.
Up-dates = the next time I do this I will put a trivet in the bottom so the eggs do not have to sit on the bottom of the dutch oven. That way you will not get brown cooked marks on the eggs.
If you are baking a lot of eggs make sure they have some room for the eggs to expand a little and put the pointy end up. This way you will not crack them while you are cooking.
When trying to spin the egg to make sure it is done they are HOT!! Use a Hot pad or something for your fingers.
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling
1. Melt butter in 12" regular Dutch Oven & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of dutch oven....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in dutch oven
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Bake at 350 for 45 minutes = 15 briquettes on top and 10 on the bottom
10. Sprinkle with powdered sugar & cinnamon
11. Serve with warm maple syrup
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!
Warm and oil a 10" Dutch Oven.
Break 1/2 loaf of bread in small pieces in the Dutch Oven.
Combine a small package of frozen blueberries with 1 package of softened cream cheese with 1/2 cup of cream or half and half milk. Set aside in a small bowl.
Break 6 eggs in a bowl and add 1/2 cup cream and 1 tsp. of cinnamon. Whisk together until well mixed. Pour over Bread pieces in your Dutch Oven and spoon the blueberry mixture on top.
Bake with 8 Briquettes on the bottom and 13 on top. About 25 to 30 minutes.
With a Dutch Dome, place deflector on stove grate, trivet and then Dutch oven . Dutch Dome over the top of Dutch Oven use low heat below on Propane. 25 to 30 minutes or when you can smell it.
If you lift the lid you will add to your cooking time.
If you cook Low and Slow the recipe will maintain the flavors, nutrients and moisture in the dish.
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.
1 lb bacon or sausage 1 med. chopped onion 1 bag hash browns = 32 oz. 12 Eggs 1 lb cheese = your favorite Directions: 1. Use your 12" regular Dutch Oven brown sausage or bacon 2. When that is done add onion and cook 3. Remove meat and onion mixture 4. You might need to add a little more oil here. Add the hash browns and fry until golden brown. 5. When this is done press down and around the side of the dutch oven. Up the side for about 2" like a pie crust. 6. When that is done put the meat and onion mixture in the middle and spread out over the bottom 7. Break the eggs and beat thoroughly. Pour over the top of everything. Now put the lid on and cook. 8. Cook at 350 degrees = 15 briquettes on the top and 10 on the bottom. 9. When eggs are almost done cover with 1 lb. of cheese. 10. Finish cooking until the cheese is melted and the eggs are done. Up-date: If you want to you can cook all this ahead of time and then just put it together. That way you are not cooking at camp and you can play more.
1 Can Jumbo Butter Flavored Biscuits
12 Precooked eggs
12 Sausage Patties or Links Precooked
Directions: Preheat and oil a 12" Dutch Oven. Pull apart one Biscuit and put it the bottom of the 12" dutch oven. Place on top of it the precooked egg and sausage. Now place the other part of the biscuit on top of that. Do this till the bottom of you dutch oven is full. Cook till biscuits are done. You will see steam coming out from under the lid plus you will smell it too!!
At the last minute add cheese if you want!!
This puff's up almost to the top of the lid. Fun & Good!
6 Large Eggs
1 Cup flour
1 Cup Milk
1 teaspoon Kosher Salt
2 Tablespoons Sugar
1/4 Cup Butter
2 Cups Raspberry's, divided
Maple Syrup if you want
1. Warm your 12" regular Dutch Oven then add the Butter
2. While that is melting in your DO. Mix all the rest of the ingredients except the Raspberry's. We have found it is easy to mix in a 1-gallon zip lock bag. Or if you have a mixing bowl your can mix it all in there too. Just make sure you get all the lumps out.
3. When the better is melted add to DO.
4. Add half of the Raspberry's
5. Put the lid on and cook at 350 degrees or 15 on top and 10 on the bottom.
6. Should take about 20 to 25 minutes
7. Before serving add the rest of the Raspberry's and you can add the Maple Syrup if you like now or just let them add both on their plates.
Serves 4 to 6 People
2 Apples (peeled & sliced)
2 lbs. Sausage
9 Slices of Bread (cubed)
3/4 tsp. Mustard (optional)
9 Eggs (beaten)
3 Cups Milk
1 Cup Shredded Cheese
1. Preheat and oil your 12" regular Dutch Oven to 375°F.
2. Cook and remove the Sausage, Saute apples in the sausage drippings. If you have a lot of oil from the sausage you might want to take some of it out too!!
3. Beat the eggs in a large bowl and whisk in the milk then add the bread. Next stir in the cheese, Season with the salt and pepper and pour into your 12" Dutch Oven.
4. Bake for 35 to 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.
Now to get 350°F in your Dutch Oven put 15 on top and 10 on the bottom. That way it will brown the egg omelet on the top a little more. Remember when you see steam coming out from under the lid you know it is done.
This recipe is from Log Cabin Dutch Oven Cookbook by Colleen Sloan on page 99
On Jan. 16, 2013 we cooked this in out Dutch Oven Class. We used the Green Grannie Apples and we did not peal them just diced them up. For the Sausage we used Country Sausage. For the bread we used Whole Wheat with Honey. We did not put in the Mustard. And I for got the Cheese!! But it was still Really Good!!