• 10-­‐12 extra large eggs, beaten
  • 1 lb. pork sausage (I like the Jimmy Dean’s hot variety), browned 2 tubes (8-­‐roll size) original Pillsbury crescent rolls
  • 2 c. shredded cheddar cheese (medium or sharp cheddar), divided (reserve ½ c. for top of casserole)
  • salt and pepper, to taste

At home or at campsite before assembly:

  • Brown sausage and store in quart-­‐size heavy-­‐duty zipper plastic storage bag or disposable container. Refrigerate until ready to use.

At campsite:

  • Beat eggs in medium mixing bowl. Add salt and pepper to taste (approximately ½ teaspoon salt and ½ tsp. pepper), cheese and sausage and mix.
  • To prevent burning on the bottom, crush a sheet of aluminum foil into a log and shape into circle that will fit in the bottom of your DO.
  • On top of the aluminum foil log, Line DO with heavy-­‐duty aluminum foil or use disposable 3-­‐qt. aluminum round casserole pan.
  • Preheat Dutch oven (DO) with 12 coals on bottom.
  • In foil-­‐lined DO or aluminum casserole pan, press crescent roll pieces to form the crust on the bottom and up the sides of the pan or DO.
  • Pour beaten egg mixture into center of crust.
  • Cover DO with lid and place 12 coals on top of lid, evenly spaced.
  • Let cook until crust is brown and eggs are set (not runny). This will take approximately 30 minutes, but could take up till 45-­‐60 minutes depending on DO temperature.
  • During last 10 minutes of cook time, sprinkled reserve ½ c. cheese on top and let melt.

Cooking Materials Needed

  • DO and tools/fuel (3-­‐quart, large DO)
  • heavy-­‐duty aluminum foil
  • disposable aluminum 3-­‐quart round casserole pan (9 ¼” diameter, 2” depth or size to fit your DO)
  • medium mixing bowl or gallon-­‐size heavy-­‐duty zipper food storage bag
  • large spoon for serving (heat-­‐proof is best)
  • plastic fork or whisk for mixing eggs
  • measuring spoon (1/2 tsp. size)

Download the pdf file Dutch Oven Breakfast Casserole

Submitted by Kimberly Cook