Dutch Oven Breakfast Casserole

Ingredients:

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)

Submitted by Kimberly Cook