Best Dutch Farmers Breakfast Recipes

DUTCH OVEN MOUNTAIN MAN BREAKFAST

Dutch Oven Mountain Man Breakfast image

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!

Provided by Mrs. Mik

Categories Breakfast and Brunch Potatoes

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

1 pound mild pork sausage (such as Jimmy Dean®)
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (2 pound) package frozen shredded hash brown potatoes
12 eggs, beaten
1 (16 ounce) package shredded Cheddar cheese

Steps:

Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 16.5 g, Cholesterol 250.9 mg, Fat 37.3 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 16.7 g, Sodium 579 mg, Sugar 1.6 g

DUTCH FARMER'S BREAKFAST

Dutch Farmer's Breakfast image

This is a hearty breakfast to keep you going all morning. It can be assembled the night before for a quick breakfast in the morning! This is a favorite at my church's women's breakfast meetings.

Provided by Melinda Althuis

Categories Breakfast Casseroles

Time 50m

Number Of Ingredients 6

Ingredients

2 c frozen hash browns (thawed) or shredded real potatoes
1/2 c chopped onion (if using hash browns with onions/peppers omit the 1/2 cup here)
dash salt and pepper
1 c cooked cubed ham or scrambled cooked sausage
8 eggs
1/2 c grated cheddar cheese

Steps:

1. 1. Preheat oven to 350 degrees F.
2. 2. Brown potatoes, salt and pepper in skillet with vegetable spray. (brown but not crispy)Stir in meat. Turn off heat.
3. 3. In a bowl beat eggs. Put potato/meat mixture into a 9 X 13" casserole pan sprayed with vegetable spray. Pour eggs over.
4. 4. Bake 20-30 minutes, COVERED. Eggs should be set and done. Sprinkle cheese over top. Bake uncovered 5 minutes more.
5. Variations: You can add more chopped red and/or green peppers or mushrooms. Optional: Assemble the night before and bake in the morning. It doesn't turn out quite as well but you can do this.