Lumberjack Breakfast Casserole 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

TIMBERLODGE'S LUMBERJACK HASH BROWNS

Timberlodge's Lumberjack Hash Browns image

Timberlodge restaurant makes these hashbrowns as a side dish and they are wonderful. This recipe was published in the newspaper a couple of years ago. Enjoy I love these.

Provided by kzbhansen

Categories Potato

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

40 ounces frozen shredded hash browns, about 13 1/3 Cups
1/3 cup onion, chopped to about 1/2 inch
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1/2 teaspoon pepper
1/2 teaspoon salt
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup butter, melted

Steps:

Preheat oven to 450.
In a Large mixing bowl, combine the hashbrowns, onion, shredded cheeses, salt and pepper.
Add soup and mix thoroughly.
Add melted butter and mix thoroughly.
Grease a 9X13 pan with additional butter.
Transfer the hashbrown mixture into greased pan and spread evenly. *DO NOT pack down*.
Bake for 1 hour until golden brown.
Rotate pan for even browning if necessary.
Let stand for 5 minutes before serving.

Nutrition Facts : Calories 485.7, Fat 31.4, SaturatedFat 18.4, Cholesterol 81.3, Sodium 895.2, Carbohydrate 38.4, Fiber 2.8, Sugar 0.9, Protein 14.7

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