Dutch Oven Omelette
A hearty breakfast for supper!
Ingredients:
1 lb ground sausage or beef, browned
1 onion, diced and sautéed
1 bell pepper, diced and sautéed
6 red potatoes sliced/diced…OR…1 bag of frozen hashbrowns
6 to 9 eggs
8 ounces cheddar cheese, shredded
salt and pepper to taste
Other supplies:
Dutch oven liner or a large piece of parchment paper
Dutch oven (Mine is a 10” Lodge)
Lid lifter
Tongs to move the charcoal
25-30 charcoal briquettes (I used a bag of the easy light charcoal so I ended up with extra.)
A method to light the briquettes
Potholders or an oven glove
Water to make sure the charcoals are dead out
At Home Prep:
I prep everything for this recipe at home before we leave so that it’s less work after a long day of driving and/or hiking.
Cut up the potatoes and store them in water in a peanut butter jar in the cooler.
The browned meat and sautéed veggies get mixed together in a ziploc baggie and then I freeze them flat.
The eggs are easier to keep in the cooler by cracking them open into a glass measuring cup with a spout and then pour them into an empty disposable water bottle.
I only buy block cheese, so I shred that and freeze it flat in a ziploc baggie, as well.
If I have a lot of meals planned and prepped, I will take one gallon ziploc baggie and place all of the smaller baggies inside with a list of what else goes with it, like the potatoes and eggs. Then I use that gallon ziploc to hold all of the garbage from the meal.
At the Campsite:
Pull out the ingredients so the frozen items have some time to thaw out while you prep everything for cooking.
Light the charcoal with enough to bake with your size of dutch oven at 375°…at least 25 to 30 charcoal briquettes.
Line a dutch oven with parchment paper or a dutch oven liner for easy cleanup.
Drain the potato water and dump them into the dutch oven. Salt and pepper the potatoes.
Hopefully by now, baggie of meat and veggies has thawed out enough scrunch the baggie to separate the pieces, then dump them out in the dutch oven. Stir them into the potatoes.
Shake the bottle of eggs and dump over the top of the other ingredients. Stir everything together.
Top with the baggie of shredded cheddar.
Place the lid on top with 15 briquettes on top and 10 on the bottom.
Cooking time varies, depending on if you use potatoes or hashbrowns. The hashbrowns take around 20 minutes. The potatoes take around 40 or so. You’ll want to check on them about halfway through and give the dutch oven a quarter turn for more even cooking.
Be careful when lifting the lid, so that the ashes from the top don’t fall into your meal.
When you are done cooking, remove the charcoal pieces from the top, set the lid aside and serve.
After you are done enjoying your meal, be sure to douse the charcoal in enough water to put them completely out. Stir the ashes and charcoal around to make sure there are no hot spots remaining. Check again after the dishes have been cleaned up, just to be sure.
