Best Dutch Oven Breakfast Bake Recipes

DUTCH OVEN BRUNCH BAKE {SAUSAGE EGG CASSEROLE}

Steps:

• Place Dutch oven over medium-high heat and brown sausage links. As they brown, begin breaking them into bite sized pieces. When they are browned, remove them from the pot, and add a little hot water, and scrape up any brown bits that are stuck to the bottom. Give it a quick rinse and wipe it dry with a paper towel. Spray with non-stick cooking spray.
• Add bread cubes to the bottom of the pan.
• Top with 3 cups of cheese. Then sausage pieces. Top with mushrooms.
• Whisk together eggs, milk, mustard and the bottoms of the green onions.
• Pour over the top. Cover and refrigerate 8 hours or overnight.
• Remove from the fridge for about 30 minutes before baking. Preheat oven to 350 degrees.
• Bake for 55 minutes covered. Remove lid, top with remaining cup of cheese, bake for another 5 minutes, or until cheese is melted.
• Let stand 5-10 minutes before serving. Top with fresh tomatoes the the tops of the green onions.

DUTCH OVEN CHEESY BACON & EGGS

Steps:

• 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 sides 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.

DUTCH OVEN MOUNTAIN MAN BREAKFAST

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.

DUTCH-OVEN BREAD

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

DUTCH OVEN BREAKFAST BAKE

Steps:

• Start heating 25 briquettes.
• Pour melted butter in bottom of a 12" dutch oven, if you can't melt it first cut into pieces and place evenly on bottom of dutch oven.
• Add bag of potatoes, if frozen add more briquettes to bottom or cook longer.
• Tear each bacon slice and sausage link into 3rds and sprinkle over potatoes.
• Add 1 cup of cheese.
• Pour egg mixture over cheese.
• Place lid on securely.
• Put 10 briquettes on bottom and 15 on top.
• Bake 45 min or until egg is set, sprinkle remaining cheese on top and bake another 5-10 minutes or until cheese is melted.
• Cut into pie pieces and serve!