Dutch Oven Mountain Man Breakfast Casserole Recipe
The most hearty camp breakfast you’ve ever seen! A mountain of meat, cheese, eggs, and hash browns piled atop a perfect bed of country biscuits. Absolutely no one will go hungry when you make this absolutely massive breakfast casserole.
Dutch Oven Mountain Man Casserole Recipe
6
servings20
minutes1
hourIngredients
- Biscuit Dough
2 cups All-purpose flour
1 Tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 cup Cold butter
1 cup Whole milk (or buttermilk)
- Breakfast Casserole
12 Eggs
1/2 cup Half & half
1 pound Ground breakfast sausage
1/2 pound Bacon, chopped into small pieces
1 Poblano pepper, chopped
1 Jalapeno, chopped
1/2 Yellow onion, chopped
3 cups Cheddar-Jack cheese, shredded
4 cups Frozen shredded hash browns (thawed in the fridge)
Kosher salt
Black pepper
Butter
Biscuit dough
Green onion, chopped (optional)
Directions
- Biscuit Dough
- Mix all dry ingredients together in a large bowl (flour, baking soda, baking powder, salt).
- Using a grater or micro-plane, grate the butter into the dry ingredients. Mix together very thoroughly with hands or a pastry cutter, until butter is broken down into crumbly bits throughout the dry mixture.
- Add milk, and loosely mix everything together with a fork until it all comes together.
- On a floured surface, press the dough out flat. Fold it and press it flat again, and then repeat one more time. Sprinkle a little extra flour if it’s sticking to the table. Be careful not to over-work the dough.
- Breakfast Casserole
- Crack all the eggs into a large bowl. Add half & half, and a heavy pinch of Kosher salt and black pepper. Beat all of it thoroughly with a whisk.
- In Dutch oven, brown the ground sausage about halfway through. Then add the bacon pieces, onion, Poblano, and jalapeno. Continue cooking until sausage is fully browned and the peppers & onions are softened.
- Remove the meat and vegetable mixture from the Dutch oven and set aside. Wipe the Dutch oven out with some paper towel, and then grease the inner surfaces with some butter.
- Lay the biscuit dough into the bottom of the Dutch oven, and press it flat. Shape it to the size of the Dutch oven, ensuring that it extends all the way across and touches the sides.
- Spoon half of the meat and pepper & onion mixture over top of the biscuit layer, spreading it out evenly.
- Sprinkle 1 cup of the cheese over top.
- Then sprinkle over 2 cups of the shredded hash browns.
- Carefully pour all of the beaten egg mixture atop the hash browns layer. Be sure to evenly distribute it across the entire surface.
- Spoon over the other half of the meat and pepper & onion mixture.
- Sprinkle another 1 cup of cheese over top.
- Then sprinkle over 2 more cups of the shredded hash browns.
- Sprinkle 1 more cup of cheese over top.
- Cover the Dutch oven and bake, either in the oven at 350 degrees Fahrenheit, or with hot coals. Bake for 45 minutes, or until the eggs have set up and the cheese on top is melted and bubbly.
- Optionally, remove the Dutch oven lid and turn the oven to “broil” for a couple minutes to lightly brown the cheese. Or use a food torch to lightly brown the cheese.
- Let everything rest for about 10 minutes with the lid off before serving. Optionally garnish with chopped green onion.
