Dutch Oven Breakfast Casserole
May 27, 2009
Posted by Camp Cook in : Outdoor Breakfast Recipes , trackback
Dutch Oven Breakfast Casserole
Ingredients
24 Eggs
1 Loaf of Bread
2 lb Italian Sausage, hot & spicy
2 lb Mozzarella Cheese
1 Green Pepper
1 Onion
2 cn Mushrooms
Water
Shortening
Directions
Grease a No. 14 Dutch oven. Grease the lid if the oven is full enough that the contents might hit the top while cooking. Break the loaf of bread into pieces, and place in the bottom of the oven. Beat the eggs with some water (to add some “fluff” to the dish). Pour the eggs over the bread. Brown the sausage and spread it on top of the eggs/bread. Slice the cheese and lay it on top of the sausage. Dice the pepper and onion, and spread on top of the cheese. Slice the mushrooms, and spread on top of the pepper/onion. Cover and cook for 45 minutes in the usual Dutch oven way. (A 12 coals underneath, and a 18 on top works fine.)
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