Lumberjack Dutch Oven Breakfast Bake
A camp classic: layers of hash browns, sausage, eggs, cheese, and peppers baked in a Dutch oven. Hearty, cheesy, and built to feed a hungry crew by the fire.
Equipment
- Dutch oven with lid
- Mixing bowl
- Spatula
Ingredients
- 1 lb frozen hash browns thawed
- 12 oz breakfast sausage cooked & crumbled
- 8 eggs beaten
- 1 cup shredded cheddar cheese
- 1 green bell pepper diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Instructions
- Grease Dutch oven with butter. Spread hash browns on bottom.
- Top with sausage, bell pepper, and half the cheese.
- Whisk eggs with salt and pepper. Pour eggs over layers. Top with remaining cheese.
- Cover and bake with coals beneath and on lid for 30–35 minutes, until eggs are set and cheese is bubbly.
- Let rest 5 minutes before serving.
Notes
Rotate Dutch oven every 10 minutes for even browning. Use parchment to make cleaning up easier on the trail.