1 lb sausage (pork, turkey or ground beef)
1 medium onion, minced
6 Pita breads, medium
1 clove garlic
1 bell pepper, diced
12 eggs, beaten
1 jar salsa

Pre-heat the Dutch oven (about 12 coals on the bottom). Brown the sausage and then drain fat, saving 2 TBS. Stir in onion, garlic, pepper, and sauté with sausage. Add eggs and sausage fat and cook together until eggs are scrambled. Spoon into pita pockets and top with salsa.

To save time, you can brown the sausage and sauté garlic onions and peppers in advance, and then refrigerate or freeze in Ziplock bags.   Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that you have to get rid of.

8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. Milk
1-1/2 tsp. dry mustard
1 tsp salt

Line a Dutch oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven.  Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs
(lightly beaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixture over the layered
bread/sausage/cheese in the oven, cover, and bake for 35 - 40 minutes, checking occasionally. The
cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs.

1 package frozen bread dough
1 pint heavy whipping cream
½ cup brown sugar
Brown sugar/cinnamon mix

Thaw the frozen bread dough overnight. Butter the bottom of an 8” Dutch oven well. Mix the heavy whipping cream and ½ cup of brown sugar and pour into the greased Dutch oven. Place brown sugar and the cinnamon/brown sugar mix in a shallow bowl and roll each chunk of bread dough into the mix. Place the bread dough in the Dutch oven layering.  Make sure to not layer the bread dough too high as it will rise a lot in the oven. Bake for 20 minutes with 11 coals on the top and 5 coals on the bottom.

Here's another use for zip-lock bags, and it is has the added benefit that it will save you from cleaning pots and pans after breakfast (or another other meal, for that matter).

First of all, get a large pot of water boiling on the stove. Make sure that you have one quart size freezer zip-lock bag for each person. Don't use the thin kind, make sure you use the thicker freezer variety.

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Here is the perfect Dutch oven breakfast for a cold camping morning. Mountain Man Hash is easy to make, will fill everyone up, is very tasty. It is best made in a Dutch oven, which makes it perfect for cold mornings, since you will have a fire going anyway. You'll cook this with coals underneath the Dutch oven and on top of the lid.

Dutch Oven Mountain Man Hash takes 4 basic ingredients: meat, potatoes, eggs, and cheese. You add each of these to the Dutch oven in that order, starting with the meat. For the meat, you can use one pound of bacon, sausage, ham, or any combination. If using bacon or sausage, cut into 1" pieces and if using ham, cut into ½" cubes. Cook the bacon or sausage in the Dutch oven on the coals until done. If you are using ham, warm up in the Dutch oven (it shouldn't take long). When done, remove some of the grease, but you'll want to leave some in to keep things from sticking, and to add some flavor.
When the meat is done, add the potatoes. This is easily done with frozen potatoes. These come in a variety of types from the frozen food section. Southern style potatoes (which are small cube potatoes) work very well, but any of the frozen potatoes that are used for breakfast will work fine. Use two pounds of potatoes.  Add to the Dutch oven as above. Just add them to the Dutch oven and let them cook, stirring occasionally.  If you want to use regular potatoes, 2lbs into 3/4" cubes, then microwave or boil for a few minutes.

While the potatoes are cooking, break all the eggs into a bowl, and whip. When the potatoes are cooked, add the eggs to the top. You won't need to stir after you add the eggs-they will cook fairly quickly.

When the eggs are done, sprinkle the top of the eggs with 2 cups of shredded cheddar cheese. Put the Dutch oven lid back on and let the cheese melt. That's all there is to it!

Dutch Oven Mountain Man Hash makes the perfect filling for breakfast burritos. Warm flour tortillas in foil on the side of the fire while the breakfast is cooking. Add heaping spoonfuls of Mountain Man Hash to the center of the tortillas and roll up. Serve with salsa.