Dutch Oven Mountain Man Breakfast
Hearty and meaty, Dutch Oven Mountain Man Breakfast uses simple ingredients for big flavor satisfying your hungry eaters.
Whether moving cattle, chopping lumber, roughing it in a tent, or feeding a crowd at home, serving up hearty meals is important. We love our Dutch oven Lasagna and Peach Dump Cake for just this reason.
This post has been updated from its original May 7, 2017 publishing with new photography, content, and recipe card.
No one really knows the origin of this incredibly hearty breakfast casserole. But based on it’s name, it was probably whipped up some morning by a ‘mountain man.’
It’s pretty safe to say that no one will leave the table or campfire hungry when this is made.
What is a mountain man breakfast?
Since there is no one original recipe, the basic mountain man breakfast casserole includes eggs, cheese, potatoes, and either sausage or bacon (or sometimes both.)
Most often this is made in a Dutch or French oven or a large 12-inch skillet. However when cooking at home, this is also made in casserole pans.
Recipe ingredients
For our version of this recipe you will need:
- Salt, pepper, and olive oil – we give recommended amounts but use to taste and as needed.
- Sweet potatoes – diced small. The larger they are diced, the longer they will take to cook.
- Breakfast sausage – ground, not links; crumbled for easier cooking.
- Yellow onion – diced.
- Large eggs – beaten and seasoned with salt and pepper.
- Cheddar cheese – grated. We do not recommend pre-grated or shredded cheeses. These often have an anti-caking coating that does alter the flavor of the dish.
- Green onions – diced
- Large flour tortillas – if you’re serving this burrito-style.
Step-by-Step Directions
Step One – Dice the sweet potatoes (or yams if you can find them; they’re less sweet.)
Step Two – Add the olive oil to the preheated Dutch or camp oven, then toss in the sweet potatoes, onions, and season with salt and pepper. Cook covered over coals or on the stove top until they are about halfway cooked, about 15 minutes; stir it occasionally to prevent sticking. Add more oil if necessary.
Step 3 – Crumble the breakfast sausage into the Dutch oven. Stir well to break it up and mix it into the potatoes. Cooked covered for about 8 minutes.
Step 4 – Crack all the eggs into a bowl, season with salt and pepper and whisk to scramble. Set aside until they’re ready to be added.
Step 5 – Pour the eggs over the meat and potatoes. Stir well to mix thoroughly. Cover and cook for about 6 minutes, stirring occasionally.
Step 6 – The nearly finished casserole. The mixture is almost cooked through. You can see the eggs clings to the sausage and potatoes.
Step 7 – Stir in half of the grated cheese.
Step 8 – Add the remaining cheese to the top and sprinkle with the green onions. Cover and cook for another 10 minutes, or until the cheese has melted on top.
Cooking method variations
Dutch oven mountain man breakfast can be prepared outdoors using a camp oven or indoors using both the stove and/or oven.
Outdoor Camp Oven
- Heat coals in a charcoal chimney.
- Once hot, place 12 coals on bottom (camp table, fire pit, etc).
- Nestle camp oven on top of the coals.
- Recipe construction
- Cover with the camp oven lid.
- Place heated coals over the entire lid.
- Use a lid-lifter for the addition of ingredients or stirring, then replace the lid with coals.
Stove top directions in a skillet or Dutch oven
- Heat cast iron over medium-high heat, including lid.
- Recipe construction.
- Check each step halfway through each suggested cooking time as indoor cooking is better regulated and more even than outdoor cooking.
Oven directions in a skillet or Dutch oven
- Preheat the oven and cast iron, including lid to 350°F
- Recipe Construction.
- Check each step halfway through each suggested cooking time as indoor cooking is better regulated and more even than outdoor cooking.
Recipe FAQs
Yes you can! We’ve used sweet potatoes, yams (it was pure luck we found some at the store), and russets. They all take about the same amount of time to cook.
Of course! We’ve made this using frozen sweet potatoes that come diced and with potatoes O’Brien which have onions and peppers. If using frozen potatoes, we recommend adding them AFTER the meat has been cooked, as they will not need nearly as long to cook as raw potatoes do. Below is a version using frozen diced sweet potatoes.
Absolutely. I’d recommend at least a pound and half of bacon.
We love chorizo, however, we recommend using fresh Mexican chorizo to reduce the amount of fat that is rendered.
If you’re an egg-eating vegetarian, you may omit the meat. I’d buoy the recipe with more vegetables and a few additional eggs since this dish is incredibly meaty.
Peppers are a great addition to this dish. You can add a couple bell peppers if you want to keep it mild or jalapenos if you want to kick up the heat. Diced zucchini would even be delicious in this dish.
If you do not serve it in a flour tortilla, it is gluten free.
Use whatever cheeses you enjoy most. We recommend Monterrey Jack, Colby Jack, Pepper Jack, Mozzarella, and Parmesan. If using Parmesan, decrease the amount that the recipe calls for.
Our favorite tools to make Dutch Oven Mountain Man Breakfast!
Lodge Blacklock 5.5 quart Cast Iron Dutch Oven
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BuzzyWaxx Original Blend – Cast Iron and Carbon Steel Seasoning
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Dutch Oven Mountain Man Breakfast
Equipment
- 6 quart Dutch Oven or camp oven OR
- 12-inch skillet
Ingredients
- ¼ cup olive oil extra virgin
- 1 lb. sweet potatoes diced
- ¼ cup onions minced
- 2 tsp. salt divided; +/- to taste
- 2 tsp. black pepper divided; +/- to taste
- 2 lbs. sausage
- 12 eggs beaten
- 16 oz. cheddar cheese shredded
- 4 green onions diced
Optional ingredients
- flour tortillas
- salsa or hot sauce
- sour cream
Instructions
Outdoor Cooking
- Add 12-15 hot coals to bottom of the Dutch or camp oven.
Indoor Cooking
- Preheat oven to 350°F for oven cooking or preheat on medium-high for stove top cooking.
- Add oil to the heated Dutch oven.
- Add the diced sweet potatoes, onions, and ½ teaspoon of both salt and pepper to the Dutch oven.
- Cover. (Add coals to the top if cooking outdoors.)
- Allow sweet potatoes to cook until soften, about 15 minutes, stirring occasionally.
- Crumble the sausage onto the sweet potatoes, mix well. Replace the lid and cook for about 8 minutes; stirring occasionally.
- Beat the eggs and season with remaining salt and pepper; set aside.
- Pour the beaten seasoned eggs into mixture. Mix well. Cover and cook about 6 minutes.
- Check, stir, and replace the lid frequently until eggs are fully cooked
- Stir ½ the cheese thoroughly into the breakfast mixture.
- Sprinkle the remaining cheese evenly over the top and then garnish with the green onions.
- Cover for about 10 minutes or until the cheese has melted.
- Optional: Serve in warm tortillas with salsa, hot sauce, and/or sour cream
Notes
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
More hearty breakfast recipes
- Greek Inspired Breakfast Casserole from The Complete Savorist
- Slow Cooker Breakfast Burritos from The Magical Slow Cooker
- Pimento Cheese Breakfast Casserole from Family Fresh Meals
- Grits and Sausage Breakfast Casserole from The Rockstar Mommy
- Chile Relleno Casserole from Aunt Bee’s Recipes
This hearty breakfast was a hit! Great flavors and so satisfying.