Description
This is a DUTCH OVEN recipe, but you can easily make it at home, too!
Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs! Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!
In a 12" Dutch oven, oven med-high heat, saute sausage with garlic and onion until done. Whisk eggs in mixing bowl while sausage is cooking.
Add pepper to sausage mixture and stir. Add hash brown potatoes to sausage mixture. Stir mixture slightly and allow to cook for about 15 minutes, stirring occasionally. Pour beaten eggs over the top, allowing them to sink into the potatoes. Add coals to top and bottom (6-9 on the bottom and 12-18 on top) and bake until eggs are firm. Top with Cheddar cheese and continue cooking for approx. 30 minutes more.
In a 12" Dutch oven, oven med-high heat, saute sausage with garlic and onion until done. Whisk eggs in mixing bowl while sausage is cooking.
Add pepper to sausage mixture and stir. Add hash brown potatoes to sausage mixture. Stir mixture slightly and allow to cook for about 15 minutes, stirring occasionally. Pour beaten eggs over the top, allowing them to sink into the potatoes. Add coals to top and bottom (6-9 on the bottom and 12-18 on top) and bake until eggs are firm. Top with Cheddar cheese and continue cooking for approx. 30 minutes more.
My husband and I have made this our Sunday breakfast! We cook it on the stove in a skillet and make a lot less, but it's pretty much the same recipe. Sauteed mushrooms are a nice addition and the garlic is a must!
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