My dad absolutely loves cooking outdoors, be it on a grill, over a fire, using charcoal with the dutch oven, you name it, he does it. One of his signature dishes is his breakfast casserole. He makes it on holidays and every time we go camping. I LOVE breakfast foods, and this casserole combines potatoes, eggs, bacon (a necessity for any breakfast if you ask me), and cheese, it’s pretty delicious!
First line your dutch oven with a liner (or parchment paper), line the bottom with bacon, then cut up some potatoes, peppers, and onions. Throw some more bacon on top for good measure. The picture below is from about halfway through the cooking process (I was asleep when my dad started this…)
Put the lid on and sit the dutch oven over some coals, making sure the coals aren’t actually touching the bottom (this causes hot spots and uneven cooking), then add more on top. You’ll need to rotate the dutch oven 90 º and the lid 90 º in the opposite direction every 10-15 minutes.
After about an hour and a half add in some eggs.
Sprinkle on some cheese and cover again for a few minutes until the cheese is melty and delicious.
Look at the gooey goodness!
Serve it up on a plate along with some sour cream and salsa.
Dutch Oven Breakfast Casserole
8 slices bacon – cut into quarters
4 potatoes – cut into 1″ cubes
2 bell pepper – cut into 1″ cubes
1 large onion – cut into 1″ cubes
salt & pepper
1 cup shredded cheese
salsa (for serving)
sour cream (for serving)
– Prepare coals/embers (you can also make this in the oven, in which case you’ll need to preheat the oven to 325 ºF).
– Place a dutch oven liner in the dutch oven (we use a 12″ dutch oven) and cover the bottom with bacon
– Add in the potatoes, peppers, and onions, and sprinkle with salt and pepper (if you have left over bacon you can put it on top)
– Place the lid on the dutch oven
– Place the dutch oven over coals/embers, making sure the coals are not actually touching the bottom of the dutch oven (this causes hot spots and uneven cooking). Place more coals/embers on the lid
– Rotate the dutch oven 90º every 10-15 minutes, and then rotate the lid 90º in the opposite direction
– After the potatoes are soft (about 90 minutes depending on your heat) beat the eggs and stir in salt and pepper, then pour them even over top of the potatoes
– Cook for about 20 more minutes until the eggs are set
– Sprinkle cheese over top and cook for 5 minutes or until the cheese is melted
– Serve, topping with salsa and sour cream as desired