- 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.
- 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