Scout Breakfast Dutch Oven Recipe

Scout Breakfast Dutch Oven Recipe

It’s a “dump-and-go” favorite because it’s filling, uses one pot, and is easily scalable for a large troop

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

Directions:
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!!

Scout Breakfast Dutch Oven Recipe