Mountain Man Breakfasts

Mountain Man Breakfasts

Mountain man breakfast is a standard Dutch oven breakfast, and there are many different takes on it.  I will share a couple of my favorites and hope you will enjoy. These are easy enough to throw together on a weekend for breakfast for a group, and my forever reminder that if you can cook it in a 9x13 you can cook it in a 12” Dutch oven  - so these can be done at home or camping – enjoy….

Mountain Man Breakfast

 

Version #1

This was baked in a 16" Cast Iron Skillet

 2 C Croutons
1/2 Package frozen hash browns
1/2 lb. crisp cooked bacon
1/2 lb. browned sausage
1-2 C Shredded Cheese – your choice – we like Colby Jack
12-18 Eggs

Beat the eggs (optional you can add ½ Milk) and set aside. – this part is scientific – dump croutons, hash browns, sausage, and crumble the bacon into a lightly greased 12” Dutch Oven (or 9x13) pan. Mix up just a little to spread the love around. Sprinkle with cheese, and pour the eggs over the mixture and bake for 30-40 minutes @ 350° or 8 briquettes on the bottom 16 on top. Best test for doneness it to stick a toothpick in the center and if the eggs are set – it’s done.

Version #2

1 package frozen hash browns – I like the cubed or “Southern Style”

2 C cubed ham
½  C diced onion
8-12 eggs
2 C shredded cheese
 

Beat the eggs and set aside. Mix hash browns, ham and onion together and pour into a 12” Dutch Oven  top with eggs and bake 30-40 minutes @ 350° or 8 briquettes on the bottom 16 on top. About 10-minutes before it’s done top with the cheese and melt.  Best test for doneness it to stick a toothpick in the center and if the eggs are set – it’s done.

Version #3

8 slices of day old bread – I like the hearty farm breads or homemade bread – but you can use any…

24 link sausages browned and sliced into pieces (Kitchen scissors work best)
8 eggs
½ tsp salt
¾ tsp mustard powder
2 ½ C Milk divided
4 C shredded cheese
1 Can cream of mushroom soup

Spread the bread cubes into the 12” Dutch Oven (or 9x13 pan) sprinkle the browned sausage and cheese over the top. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight. Preheat an oven to 350°. Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole. Bake until firm and golden brown, about 1 1/2 hours.

Just a few examples, these are all very good hearty breakfasts for large groups of people, and fairly inexpensive too.  I like to serve mine with salsa and tortillas you can eat as a casserole or roll them up for a breakfast burrito.

Have fun cookin’

Cyndi