Dutch Oven Mountainman Breakfast

Dutch Oven Size:

10-12″ Camp Dutch Oven


  • 2 pounds ground sausage
  • 2 pounds frozen hash brown potatoes
  • 8 eggs, beaten with 1/4 cup water
  • 2 cups cheese, grated
  • Optional: Chopped Onions and Peppers
  • [ingredient-6]


Fry and crumble sausage over a bed of hot coals Remove cooked sausage and drain on paper towel Use the sausage drippings in the pan to brown the hash browns then spread them evenly over the dutch oven Place cooked sausage over the potatoes evenly Pour beaten eggs over the sausage layer Sprinkle the top with the grated cheese Cook with 8 coals underneath and 16 coals on top for 20 to 25 minutes, until eggs are cooked Serve on soft tortilla shells with salsa.

Preparation and Cooking Time:

1-1.5 Hours