dutchoveneasy.com

Dutch Oven Breakfast Sausage Souffle

• 12-15 slices bread; cubed
• 6 tbs. butter; melted
• 1 lb. shredded Cheddar cheese
• 18 eggs
• ¾ cup milk
• 1 tsp. dry mustard
• salt and pepper to taste
• 1 lb. cooked sausage

Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.

Serves: 8-10

Mountain Man Dutch Oven Breakfast

• 1 lb. bacon
• 2 medium yellow onions; diced
• 1 1/2 cups fresh mushrooms; sliced
• 1 green bell pepper; diced
• 3 cloves garlic; minced
• 10 - 12 medium potatoes; sliced
• 12 eggs; beaten
• salt and pepper to taste
• 3 cups grated Cheddar cheese
• picante sauce

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.

Serve topped with picante sauce.

Dutch Oven Breakfast Pizza

• 1 can crescent rolls
• 1 lb. sausage; browned & drained
• 3 tbs. diced red bell pepper
• 3 tbs. diced yellow bell pepper
• 1 cup thawed frozen hash browns
• 1 green onion; sliced
• 1 cup shredded sharp cheddar
• 3 eggs; beaten
• 3 tbs. milk
• 3 tsp. salt
• 1 tsp. ground black pepper
• 3 tbs. parmesan cheese

Unroll the crescent rolls. Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls. Sprinkle evenly with sausage, bell peppers, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs, milk, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.

Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.

Serves: 6-8

Dutch Oven German Pancakes

• 1/2 cups milk
• 9 eggs
• 1 1/2 cups flour
• 3/4 tsp. salt
• 6 tbs. butter
• lemon juice
• powdered sugar

In a mixing bowl whisk together milk, eggs, flour, and salt to form a thin batter.

Heat a 14" Dutch oven using 14-16 briquettes bottom and 18-20 briquettes top until very hot. Add butter to Dutch oven and let melt. Pour batter into oven and cook for 25-30 minutes until pancake is fluffy and light brown.

Sprinkle pancake with lemon juice and dust with powdered sugar.

Serves: 6

Mountain Man Dutch Oven Breakfast Omelet

• 1 lb. country sausage
• 1 lb. bacon
• 1 large yellow onion; diced
• 3 cloves garlic; minced
• 1 green bell pepper; chopped
• 1 red bell pepper; diced
• 2 cups chopped; mushrooms
• 18 eggs
• 3/4 cup milk
• 3 cups grated Cheddar cheese
• picante sauce

Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. Add sausage to oven and fry until brown. Remove sausage from oven. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add sausage, onions, garlic, bell peppers, and mushrooms. Saute until vegetables are tender. Whisk together eggs and milk. Season with salt and pepper. Pour eggs over vegetable mixture. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 20 minutes until eggs are set up. Cover top with cheese and replace lid. Let stand until cheese is melted.

Serve topped with picante sauce.

Source: http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm