Hungry Camper’s Breakfast

Cold weather most people hibernate inside their homes. So this next recipe is not for most people.  It is Hungry Camper’s Breakfast and it is to be cooked OUTSIDE over a campfire.

Cast Iron CookingHungry Camper’s Breakfast

  • 1( 1 lb.) loaf white bread
  • 12 eggs
  • 3 tablespoons of milk
  • Salt and pepper to taste
  • 1 lb. ground breakfast sausage
  • 2 cups shredded Colby Jack cheese
  • 22 hot coals

Tear bread into 1”-2” pieces; set aside. In a medium bowl, whisk together eggs, milk, salt and pepper: set aside.  Arrange about 12 hot coals in a ring beneath a Dutch oven. Add sausage and cook thoroughly, stirring frequently. Drain well and remove sausage to a bowl, leaving a thin coating of drippings in the pot.  Place bread pieces in Dutch oven: top with cooked sausage. Pour prepared egg mixture over bread and sausage. Cover Dutch oven. Remove several hot coals from cooking ring underneath pot to reduce heat and transfer them to the lid: place all remaining hot coals on lid. Cook about 30 minutes, rotating pot and lid twice during cooking.

Carefully remove lid and sprinkle cheese over eggs. Replace lid and cook for 15-20 minutes more, replenishing coals on top and bottom as needed to maintain cooking temperature.

This recipe is from the cookbook Cast Iron Cooking and retails for $11.95 at the Gettysburg Tour Center.

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