Mountainman Breakfast

Holly Deshane


Tom and I had this last year while camping At Abol Bridge Campground overlooking a spectacular view of Mt. Katahdin in Maine. We love to do dutch oven cooking when we camp, and It's a simple, easy and rustic recipe that taste so good in the outdoors. When we made this the other day we cut the recipe in half. In the picture that I posted, there is too much cheese on the top. Now, I can eat cheese til it comes out of my ears, but in this case it was too much. So, if you cut the recipe in half, only use one cup of cheese. You could also cook this in the oven at 350 for 20 minutes

★★★★★ 2 votes
20 Min
25 Min


2 lb
uncooked sausage--we use jimmy dean regular sausage in the roll
2 lb
of hash brown frozen potatoes
eggs beaten with 1/4 cup water
2 c
grated cheese-we use cracker barrel sharp cheddar


1In a 12 inch camp Dutch oven, over a full bed of hot coals, fry and crumble sausage. Remove cooked sausage and drain on paper towels.
2Using the sausage drippings in the pan, brown potatoes and spread them evenly in the dutch oven. Place the cooked sausage over the potatoes.
3Pour eggs over the sausage, and top with the cheese.
4Cook with about 8 coals underneath and 16 on top for 20-25 minutes until the eggs are cooked.
Serve this with camp coffee, and a couple pieces of thick toast, and maybe a big glass of cold milk.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Collection: Campfire Cooking
Other Tag: Quick & Easy