For campouts, my sister and I escape on horseback into the woods. We make this Dutch oven breakfast casserole the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
Dutch Oven Cheesy Bacon & Eggs
Dutch Oven Breakfast Casserole Tips
What else can you add to this Dutch oven casserole?
You can add just about anything to this Dutch oven casserole! Amp up the veggies by stirring in some sauteed chopped bell peppers, onions and mushrooms. Want a little heat? Add some diced green chiles. Or experiment with a different cheese, including Swiss and mozzarella.Can you cook other breakfast dishes in a Dutch oven?
Yes, you can cook many other breakfast dishes in a Dutch oven, including grits, a href="https://www.tasteofhome.com/recipes/sweet-potato-andouille-hash/">hash and even bagels! Check out our other Dutch oven breakfast recipes.What else can you cook over a campfire?
Want more recipes you can cook over a campfire? Why not try baked beans, mac and cheese and peach cobbler. Research contributed by JulieSchnittka, Taste of Home Senior Editor Cooking tip is requiredDutch Oven Cheesy Bacon & Eggs
Prep Time
40 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 1 pound bacon strips, chopped
- 1 package (20 ounces) refrigerated O'Brien hash brown potatoes
- 8 large eggs
- 1/2 cup half-and-half cream
- 1/2 to 1 teaspoon hot pepper sauce, optional
- 2 cups shredded cheddar-Monterey Jack cheese
Directions
- Prepare campfire or grill for medium-high heat, using 32-36 charcoal briquettes or large wood chips.
- In a 10-in. Dutch oven, cook bacon over campfire until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
- Carefully press potatoes onto bottom and 1 in. up side of Dutch oven. In a small bowl, whisk eggs, cream and, if desired, pepper sauce until blended. Pour over potatoes; sprinkle with cooked bacon and cheese.
- Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-18 briquettes. Using long-handled tongs, place 16-18 briquettes on pan cover.
- Cook 20-25 minutes or until eggs are completely set and cheese is melted. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer.
Nutrition Facts
1 serving: 393 calories, 25g fat (12g saturated fat), 242mg cholesterol, 907mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 21g protein.
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