Every time we go camping, our kids ask for this breakfast fit for a mountain man. You might want to think about sharing this recipe with the people at the next campsite since it yields 12 servings. Alternately, save the leftovers for the day you check out to free up more time for packing and less time for cooking. Reheating is simple, either at home in the microwave or in a skillet over low heat. Feel free to adjust this recipe to your preferences by including more spices.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
Ingredients
- 1 pound mild pork sausage (such as Jimmy Dean®)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 (2 pound) package frozen shredded hash brown potatoes
- 12 large eggs, beaten
- 1 (16 ounce) package shredded Cheddar cheese
Instructions
- Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Place a grate over the fire.
- Place a 12-inch cast iron Dutch oven onto the grate. Add sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Stir in hash browns and bell peppers until well mixed. Cook, stirring occasionally, until hash browns are hot and peppers are tender, about 15 minutes.
- Pour beaten eggs into the Dutch oven, allowing them to seep down to the bottom. Cover the Dutch oven and place it directly onto 5 to 10 hot coals. Place another 12 to 18 hot coals on top of the Dutch oven lid. Let cook until eggs are firm, about 40 minutes. Open the lid and sprinkle with Cheddar cheese. Cover and continue to cook until cheese has melted, about 5 minutes.
- Use our guide to
- for your kitchen.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 251 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 17 g |
| Sodium | 579 mg |
| Sugars | 2 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Made this 2x now, but a bit bigger and a bigger DO. But the recipe is great! Tasty, directions are super clear and accurate for times. It’s a hit
made this 100 times. I cooked the sausage and onions then remove from dutch oven . Drain (I use paper towels) all but a couple of tablespoons of grease. Brown your hash browns in grease. peppers are fine . Dump sausage back on top. Pour eggs on top of sausage. Do not stir. When done (check with a toothpick or wooden match) Put a layer of cheddar cheese. Put the lid back on for 5 minutes or so. Serve on hot tortillas with salsa. No plates , no silverware perfect camp dish. Come back for seconds the remainder stays warm. The key is the ratio of briquets on bottom and top as mentioned. Natural coals are hard to manage unless you do it a bunch.
This breakfast is awesome. Our annual family campout requests this recipe every time. No modifications. However, 12 inch is now not big enough. What adjustments do I need to make for a 14 inch dutch oven? Thank you in advance.
My first comment is: there is no mention of draining the fat from the pan before adding the rest of the ingredients. I can’t imagine eating this with all that fat. Second, this was really awful. The first couple of bites were ok, but the hash browns overwhelmed the dish. I would have preferred less potatoes. If I make this again, I will use half the amount of hash browns.
Great recipe allows for lots of variety Kick it up with some good quality chorizo in place of sausage. Also cube up about 3-4 oz of cream cheese in place of some of the cheddar. Always a hit for my family and friends camping or on back deck. Dynamite!
Love it! I made most of the recipe the night before and placed it in the refrigerator. In the morning I cooked it for about an hour at 350 and it was great! The entire family loved it!
I enjoyed this recipe. The few alterations I made, I used rum extract (not as much as recipes for rum) I use pepridge farm brown sugar bread and cinnamon raisin bread. I used condensed milk ( bought wrong milk but it worked) Trying to reduce sugar I used stevia for white sugar, and brown sugar. I would do over however if using a abolong cake pan I would either double the recipe as it was too shallow pudding, or use a smaller dish. Over all a great recipe.
Went out and made this on a camp out with my scout group and all the kids and adults that were there said they really like it and I think it will be a staple on the next camp out
Kids ate it up. 10 years to 17. Always a camp favorite!
I make a Mexican version with chorizo and serve it on warm flour tortillas!!
Excellent
I made this recipe “as-is” and I feel like it could use a little seasoning. The recipe itself was great, and I’ll definitely be using it again. However, I added a little salt, pepper, and garlic salt to individual servings and it added a nice flavor. This may be my new “go-to” for Saturday morning camping!
yum
I have made this recipe for many, many years. It is one of my families favorites. I have modified it for baking indoor home oven( put in 10×13 baking dish. preheat oven for 350* bake for about an hour or until a little shake and its solid and golden on top). Dutch oven or home ovens both ways are delicious. You can add some herbs(garlic salt , rosemary, basil, marjoram or…) to make it unique. Over the years I’ve added when experimenting jalapenos, O’Brien mixture, ham, bacon and different cheeses too. HINT: Great with salsa. It is a very versatile dish. Great for crowds or a Christmas Morning brunch. It is very filling. Left overs if any are an wonderful. I have taken it to carry in’s for a breakfast at work. It’s been a hit everywhere.
Loved it! Made it at home and cut ingredients by 2/3. Lots of hash browns!
This is a favorite with Boy Scouts. Such a good and hearty meal. I have made a home version and either way, it’s so good and satisfying. Wrap the filling in a flour tortilla, and you have a great breakfast burrito. Yummy!
HUGE hit with our camping group. From starting the fire to meal time was @3 hours (most of that time was getting the campfire coals just right). Great recipe if you have the time. Making it on our next camping trip.
will make again
Easy as can be. I used 9 coals on the bottom and 16 on top and it was perfect. I added extra garlic and also some seasonings I like. This fed 6 adult men.
My sons Cub Scout Pack used this recipe on our camping trip. It was a big hit. The parchment paper made easy clean up which is an awesome benefit when cooking in the woods. This is an easy recipe to make your own. Use different breakfast meats like bacon, ham or spicy sausages or different veggies.
Certainly worth cooking again. I will attempt to keep it from being so dry by adding a little cream to the egg mixture, btw I added 6 eggs to recipe which could have played in the role in the dryness. I should have added more salt. Over all every one liked it including all the kids. Will be making again, this is to easy, especially when there’s a group and you are not wanting to spend a lot of time in the kitchen.