Dutch Oven Breakfast Casserole

My dad absolutely loves cooking outdoors, be it on a grill, over a fire, using charcoal with the dutch oven, you name it, he does it.  One of his signature dishes is his breakfast casserole.  He makes it on holidays and every time we go camping.  I LOVE breakfast foods, and this casserole combines potatoes, eggs, bacon (a necessity for any breakfast if you ask me), and cheese, it’s pretty delicious!

in dutch oven

First line your dutch oven with a liner (or parchment paper), line the bottom with bacon, then cut up some potatoes, peppers, and onions.  Throw some more bacon on top for good measure.  The picture below is from about halfway through the cooking process (I was asleep when my dad started this…)

potatoes and bacon

Put the lid on and sit the dutch oven over some coals, making sure the coals aren’t actually touching the bottom (this causes hot spots and uneven cooking), then add more on top.  You’ll need to rotate the dutch oven 90 º and the lid 90 º in the opposite direction every 10-15 minutes.

dutch oven and coals

After about an hour and a half add in some eggs.

add eggsLet the eggs set.

eggs set

Sprinkle on some cheese and cover again for a few minutes until the cheese is melty and delicious.


Look at the gooey goodness!

in dutch oven

Serve it up on a plate along with some sour cream and salsa.

Mountain Man Breakfast


Dutch Oven Breakfast Casserole

Serves 8


8 slices bacon – cut into quarters

4 potatoes – cut into 1″ cubes

2 bell pepper – cut into 1″ cubes

1 large onion – cut into 1″ cubes

salt & pepper

8 eggs

1 cup shredded cheese

salsa (for serving)

sour cream (for serving)
– Prepare coals/embers (you can also make this in the oven, in which case you’ll need to preheat the oven to 325 ºF).

– Place a dutch oven liner in the dutch oven (we use a 12″ dutch oven) and cover the bottom with bacon

– Add in the potatoes, peppers, and onions, and sprinkle with salt and pepper (if you have left over bacon you can put it on top)

 Place the lid on the dutch oven

– Place the dutch oven over coals/embers, making sure the coals are not actually touching the bottom of the dutch oven (this causes hot spots and uneven cooking).  Place more coals/embers on the lid

– Rotate the dutch oven 90º every 10-15 minutes, and then rotate the lid 90º in the opposite direction

– After the potatoes are soft (about 90 minutes depending on your heat) beat the eggs and stir in salt and pepper, then pour them even over top of the potatoes

Cook for about 20 more minutes until the eggs are set

Sprinkle cheese over top and cook for 5 minutes or until the cheese is melted

Serve, topping with salsa and sour cream as desired

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