Dutch Oven Mountain Man Breakfast
This Dutch Oven Mountain Man Breakfast layers seasoned sweet potatoes, browned sausage, scrambled eggs, and melted cheddar cheese into one hearty cast iron skillet or camp oven meal. Ready in 40 minutes, it feeds a crowd whether you are cooking over coals at the campsite or on the stovetop at home.
Servings: 10 people
Calories: 626kcal
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
- 1 tsp. garlic powder
- 2 lbs. sausage ground breakfast sausage
- 12 eggs beaten
- 16 oz. cheddar cheese shredded
- 4 green onions sliced
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
If adding additional vegetables like bell peppers or mushrooms, add them with the sausage.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or microwave until warmed through.
Freeze: Wrap individual portions in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Expert Tips:
Dice your potatoes small. Half-inch cubes cook fastest and most evenly, especially over coals where heat can be uneven.
Grate your own cheese. Pre-shredded cheese has an anti-caking coating (usually cellulose or potato starch) that prevents it from melting smoothly and subtly changes the flavor.
Season the eggs separately. Whisking in salt and pepper before adding the eggs to the pot ensures the seasoning distributes evenly through the whole casserole.
Stir halfway through each cooking stage. This prevents sticking and promotes even cooking, especially important when using coals.
Rotate the Dutch oven over coals. Give the pot a quarter turn every 10 minutes to avoid hot spots and ensure even browning.
Use a lid lifter, never bare hands. Camp oven lids are heavy and hot. A proper lid lifter keeps you safe and prevents ash from falling into the food.
Nutrition
Calories: 626kcal | Carbohydrates: 11g | Protein: 33g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 1342mg | Potassium: 527mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7296IU | Vitamin C: 3mg | Calcium: 387mg | Iron: 3mg
