Dutch Oven Breakfast Biscuits Food

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 OVEN BISCUITS

Dutch Oven Biscuits image

I got this recipe from "The Bread Book", by Bernard then added a few of my own touches. These biscuits will get the boys out of their sacks and come running to mornin' grub.

Provided by Chef Gardoani

Categories Quick Breads

Time 20m

Yield 12 biscuits, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups un-bleached white whole wheat flour, after sifting
1 teaspoon salt
1 tablespoon sugar
1 dash mace
4 teaspoons baking powder
1/3 cup shortening
1 1/4 cups sweet milk

Steps:

Lightly grease a 14" dutch oven or line with parchment paper.
Preheat to 500 degrees. This is a hot oven so use lots of coals on the bottom and the top to preheat. Be sure to remove most of the bottom coals just before you begin to bake the biscuits or you'll burn the bottoms.
In a mixing bowl, sift together the dry ingredients.
Cut in the shortening with a pastry blender, or two knives. Your done when there are little balls of dough about the size of a pea.
Pour in all of the milk at once. Stir with a fork until just mixed. Too much mixing will release the gluten and make a heavy biscuit. The dough will be quite wet but able to retain its shape.
Use a soup spoon and drop the biscuits into the dutch oven. Give each biscuit a little room to grow.
Place the lid on loaded heavy with hot coals. Place the oven back on a bed of just a very few coals. Bake for 8 to 10 minutes, or until golden brown.
Remove and serve immediately with lots of butter and sweet jam.

Nutrition Facts : Calories 276.6, Fat 13.8, SaturatedFat 3.9, Cholesterol 5.1, Sodium 652, Carbohydrate 34.2, Fiber 4.9, Sugar 4.9, Protein 7.1

MOUNTAIN MAN BREAKFAST | LODGE CAST IRON

Mountain Man Breakfast | Lodge Cast Iron image

This simple and hearty dish filled with sausage, hash browns and eggs will give you enough energy to take on any outdoor challenge.

Provided by Lodge Cast Iron

Categories Camp Cooking Recipes Breakfast Recipes Entrée Recipes

Yield 6 - 8

Number Of Ingredients 4

Ingredients

2 of pounds sausage
2 of pounds frozen hash brown potatoes
8 of eggs, beaten with ¼ cup water
2 cups of cheese, grated

Steps:

In a 12 Inch Camp Dutch Oven over a full bed of hot coals, fry and crumble sausage.
Remove cooked sausage and drain on paper towels.
Using the sausage drippings in the pan, brown potatoes and spread them evenly in bottom of Dutch oven.
Place cooked sausage over potatoes. Pour eggs over sausage layer. Sprinkle top with cheese.
Cook with 8 coals underneath Dutch oven and 16 on top for 20 to 25 minutes, until eggs are cooked.

DUTCH OVEN BUTTERMILK BISCUITS

Dutch Oven Buttermilk Biscuits image

These are easy three-ingredient Dutch Oven Buttermilk Biscuits that are perfect to make while camping.

Provided by Bill Wright

Categories Bread Side Dish

Time 30m

Number Of Ingredients 3

Ingredients

2 1/2 cups self-rising flour
1 cup frozen grated butter (or lard)
1 cup buttermilk (or as needed)

Steps:

In a bowl add in order the flour, grated butter, then buttermilk.
Using a butter knife gently stir to form a sticky dough, do not over mix or knead.
Turn the mixture out onto a floured surface and pat down to about 3/4-inch (2cm) thickness.
Cut into your preferred sized biscuits. This can be done with a cookie cutter, can, or cup may be used among other things. Tip: Push directly down when cutting out the biscuits, if the cutter is twisted they do not rise as much.
Place into a preheated lightly greased Dutch oven and cook at 350 degrees F (180 degrees C) for 20 minutes.
When cooked eat immediately while warm.

Nutrition Facts : Calories 242 kcal, Carbohydrate 20 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving