DUTCH OVEN MOUNTAIN MAN BREAKFAST
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
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 OVEN CHEESY BACON & EGGS
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
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 393 calories, Fat 25g fat (12g saturated fat), Cholesterol 242mg cholesterol, Sodium 907mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
BREAKFAST QUICHE
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
DUTCH OVEN BREAKFAST BAKE
My absolute favorite camping breakfast! Easy to throw together and great reviews from happy campers!
Provided by Amber C.
Categories Breakfast
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 581.3, Fat 42.6, SaturatedFat 17.4, Cholesterol 364, Sodium 1079.1, Carbohydrate 15.8, Fiber 1.6, Sugar 0.6, Protein 32.5
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
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- Place ingredients into a large freezer bag for easy packing and storage. Tip: prepare the ingredients at home, in advance. This makes prepping and clean up a breeze when camping.
- Line a dutch oven with parchment paper (this is optional but helps with clean up and serving later).
15 DELICIOUS DUTCH OVEN BREAKFAST IDEAS FOR YOUR NEXT CAMPING TRIP
From thedyrt.com
Estimated Reading Time 7 mins
- Soda Bread. Fresh, hot bread slathered with butter is the best on a cool morning with a hot cup of coffee. But, who wants to knead the dough while camping?
- Mountain Man Breakfast Casserole. A Dutch oven mountain man breakfast casserole doesn’t just soundlike a mouthful, it fully is one. This classic Dutch oven breakfast is perfect for large groups, it’s hearty and sure to fuel your day-long hiking adventures.
- No-Knead Campground Bread Rolls. No-knead breads use a long rising time instead of kneading to form the gluten strands that give the bread its texture.
- Scones. Scones are near cousins to biscuits, but way easier to make. They have a hint of sweetness with a full buttery flavor — a perfect treat for those early camp mornings, and a breeze to prepare.
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- Quiche. This one-pot Dutch oven breakfast is perfect for families or large groups. It’s fully customizable–add your favorite veggies and proteins to make this dish one of a kind.
- Dutch baby. This large, fluffy pancake known as a Dutch baby is excellent for breakfast, brunch, lunch and camp cooking. It’s literally a mix and dump recipe that takes a few minutes to prep.
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- Baked Apples. Perfect for any fall morning, baked apples are a delicious Dutch oven breakfast that combines the heartiness of oats with the crisp, sweetness of apples.
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- Egg and Sausage Dutch Oven Breakfast Casserole. This hearty Dutch oven breakfast is simple to make and is packed with protein. Combine eggs, sausage, and veggies in your oven to create a casserole sure to make your campsite crowd content.
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- The Ultimate Dutch Oven Cowboy Breakfast. Although you may be rustling up grub for campers instead of cowboys, this Western-inspired casserole contains all the fixings of a breakfast fit for a day on the trails.
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