Dutch Oven Breakfasts
Frank T. Chesson (FTCHESSON@AOL.COM)
Fri, 5 May 1995 16:08:21 -0400
In response to Rick Hillyard's posting:
Faced with a lack of Dutch Oven breakfast ideas, I adapted
the following from a favorite family recipe:
Quick & Easy Breakfast Casserole
(a.k.a. - Cholesterol Casserole)
Line a 12" Dutch Oven with heavy-duty foil. (Optional, but
Lightly grease the foil with butter.
Break up about 8 slices of sandwich bread into the oven.
Crumble 2 pounds cooked sausage meat over bread.
Cover with 16 oz. grated cheddar cheese.
In a separate bowl, mix 12 eggs (lightly beaten), 1qt. milk,
1 1/2 tsp. dry mustard, and 1 tsp. salt (to taste).
Pour the egg mixture over the layered bread/sausage/cheese in the
oven, cover, and bake for 35 - 40 minutes, checking occasionally.
The cheese rises to the top, melting into a golden brown crust
over a fluffy layer of eggs, making a super filling camp
breakfast for a crowd!
Cut-up link sausage may be substituted for the bulk sausage meat.
Either way, I usually pre-cook and package the sausage in a zip-
lock bag, leaving the grease at home and making for a truly quick,
easy, and filling breakfast. Quantities can be scaled up or down,
varying cooking time accordingly. If you're careful to seal the
foil when lining the oven, there is absolutely no cleanup. I
prepared this last weekend for a Cub/Parent overnight, and when
the lid came off the parents' eyes were as big as saucers! A
word of caution: this is a very filling meal, and is not
recommended for sissies, coronary patients, or anyone about to
embark on a 10 mile hike....
Cubmaster - Pack 82
Assistant Scoutmaster - Troop 92
Stonewall Jackson Area Council
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City