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Dutch Oven – Mountain Man Breakfast

01.9.2010


I usually like to push the envelope and do more ‘gourmet’ meals in the dutch oven, mostly because I can, and also because the even heating of the cast iron makes it pretty hard to screw it up. This is not what you would call a ‘gourmet’ meal, but a more traditional dutch oven meal.


I was asked to cook Mountain Man Breakfast for 35 youth and adults for our Church’s young men and young women’s organizations. I was enlisted help by Mike, our youth special activity coordinator. I couldn’t have asked for a better wingman– he helped out tremendously, and he even brought his dual burner Camp Chef stove. It was the best way to light the coals. Just put them in a chimney and turn on the stove.

Mike (left) and Myself Serving Up Breakfast

I scaled this recipe up tremendously, (in fact we had a full 14″ dutch oven left over!) so I will try to scale it back down for you. I used almost a jumbo sized bag of charcoal, but you would need considerably less. Also make note that it was around freezing when we woke up at 6 am to get everything started. A cool ambient temperature will mean you need more heat to cook and may need to cook longer. I will try to write the recipe so it fits a situation in normal (ideal) circumstances and only one pot.

Recipe:
Serves 10
12″ Standard Dutch Oven
Bottom: 12-15
Top: 15-18

12 Eggs
1/4 cup milk
1 medium bag of Tater Tots
2 onions
1 bunch green onions
2 cloves garlic chopped
1 package sliced mushrooms
1 package bacon
1 pound ground sausage
1 pound polska kielbasa
1 pound ham
1 pound grated cheese
Ketchup
Salsa
Salt
Pepper

Cut meat into small pieces and brown with chopped onions (green and yellow), mushrooms and garlic. Pull to one side of the dutch oven. Don’t drain the grease. Fill the empty side with tater tots and pull the meat vegetable mixture on top. Fill the other side with tater tots and stir the mixture around. Beat eggs and milk. You can do this in a plastic bag to save dishes. Pour egg milk mixture on top of everything. Sprinkle 1/2 the cheese on top and cover. Let bake for 20-30 minutes and top with remaining cheese allowing it to melt. Serve with ketchup and salsa.

The 14″ Dutch Oven that mike brought did not fit in the volcano, so we had to pile coals on and around it to give it enough heat. The volcano did the job so well that we had to keep rotating the dutch ovens down in the volcano to finish them off. We started the coals right at 6 and breakfast was at 8, so we were a little worried at the end. I decided to start one last basket of coals on the stove and I’m glad we did. It provided enough heat for the large 14″ dutch oven to finish. It turned out great and we got lots of compliments.

5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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From → Dutch Oven, Easy

One Comment
  1. This is making me hungry–it's one of my favorite dutch oven breakfasts. I've found that it works great for breakfast burritos. Warm up some tortillas, have some salsa handy and you have breakfast burritos.

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