Dutch Oven Breakfast Casserole

     I told you on Tuesday about our great Labor Day Weekend cooking adventure! Here is one of the recipes that I promised to share.  It is a breakfast casserole adapted fromThe Scout's Dutch Oven Cookbook by Tim and Christine Conners.  Our family really enjoyed it and we finished up the leftovers yesterday.  It would be a delicious treat out on a camp out or just make it in your backyard like we did.  I think that you could probably try this in a large crock pot as well! 

               Southwestern Breakfast Casserole
Equipment:
 12 " camp Dutch Oven
 Large mixing bowl
 Large spoon or fork for mixing
 Knife for chopping
Ingredients
 1 or 2 lbs of ground sausage
 1 dozen eggs
 1 c. milk
 1/2 loaf of bread, cubed
 1/2 large onion, diced
 1/2 green bell pepper, diced
 1/2 red bell pepper, diced
 1/2 orange bell pepper, diced
 2 c. cheddar cheese
 1/2 tsp. dry powdered mustard
 salt and pepper to taste
 Salsa for topping
 Sour cream for topping

   Get the Dutch oven hot, over about 25 coals.  Brown the sausage and the onion in the bottom of it.  When brown, mix in the peppers and then the bread cubes.  Beat together the eggs, milk, mustard and salt and pepper.  Pour the egg mixture over the sausage mixture. Cover the entire casserole with the cheese.  Put the lid on the Dutch oven and move it to be over just 8 coals with 17 coals on the lid.  Bake for 30-40 min. until the egg is set.  Refresh the coal when necessary.  When set, serve with salsa and sour cream! 
 
 

 

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