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.

Pita Pocket Breakfast is a post from: Outdoor Cooking Magic

Pita Pocket Breakfast is a post from: Outdoor Cooking Magic

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.

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Quick & Easy Breakfast Casserole is a post from: Outdoor Cooking Magic

Quick & Easy Breakfast Casserole is a post from: Outdoor Cooking Magic

Enjoy!


P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Dutch Oven Sticky Rolls is a post from: Outdoor Cooking Magic

Dutch Oven Sticky Rolls is a post from: Outdoor Cooking Magic

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.

Start with a couple of eggs for each person. Crack the eggs into the zip lock bag. Seal it (squeezing out the air), and then squish the bag and squeeze it and shake it to get the egg mixed up. Then add whatever other omelet ingredients you like:

• green onions
• onions
• ham
• green peppers
• cheese
• red peppers
• mushrooms
• bean sprouts
• salt and pepper
• whatever else you might like

Now get the air out, zip the bag shut tight and shake and squeeze the mixture again.

Place the zip-lock omelet bag in the pot boiling water and boil for about 12-14 minutes. When done, remove from the water, open the bag and the omelet will roll right out onto your plate.

This is a great idea for camping. It allows everyone to help make their own meal, is really easy to do, saves cleaning the pots and pans, and makes for a lot of fun.

Ziplock Bag Omelet is a post from: Outdoor Cooking Magic

Ziplock Bag Omelet is a post from: Outdoor Cooking Magic

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.

This is one of my favorite Dutch oven recipes!


P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Mountain Man Hash is a post from: Outdoor Cooking Magic

Mountain Man Hash is a post from: Outdoor Cooking Magic