Dutch Oven Mountain Man Breakfast
The Mountain Man Breakfast is a popular Dutch oven recipe which has been around in one form or another for years. If you need to feed a hearty breakfast to a crowd, this is good one. I used a variation from Gary House I found on YouTube when we went camping recently.
Ingredients – 12″ Dutch oven
- ½ cup dried mushrooms (boletes or morels) or a handful of fresh mushrooms if you have them
- 1 med yellow onion, diced
- 5 green onions, diced
- 8 oz shredded sharp cheddar cheese
- 12 eggs
- 12 oz sausage
- 6-8 (1 for each camper) large counterwop biscuits
- 1 lb shredded hash brown potatoes
- three pinches of pepper, a pinch of salt, perhaps some tarragon.
Place the Dutch oven over hot coals to preheat. Add a splash of oil to the hot oven and dice onion and break up sausage into hot DO.
Cook the pink out of the sausage; remove DO oven from heat when sausage is cooked. If you rest the oven on the lid, radiant heat will warm the lid while you prepare the other ingredients.
If you are using dried mushrooms boil some water and get them soaking while the sausage is cooking.
In a large bowl, beat up your eggs, stirring in salt, pepper and tarragon. Float your counter wop biscuits in the egg mixture.
Drain the reconstituted mushrooms and add them with chopped green onions and your shredded hash browns to the sausage and onions in the DO. Mix it all together. Drain your beaten eggs into the DO, reserving the biscuits. Stir eggs into potato mixture and place egg soaked biscuits on top.
Put lid on the DO and place over heat. If you are using briquets use 10 on the bottom, 16 on top.
Bake for 30 minutes, and check. Biscuits should be browned and eggs firm. If not, adjust coals top and/or bottom and finish baking.
When eggs and biscuits are done, add grated cheese on top, replace DO lid for several minutes, just long enough to melt cheese.