Dutch Oven Egg Bake

Looking for breakfast Dutch oven camping recipes that require no chopping? This Dutch Oven Egg Bake is quick to put together and a yummy way to start your camp day!

Psst we’re compensated…see our disclosures.

Why I Like It

I love breakfast casseroles because you get the eggs, meat and potatoes all in one pan and the entire family can sit down to have breakfast at the same time instead of making individual eggs-to-order. I also like that there is virtually no prep work involved here. You just need to measure a few simple ingredients but there is absolutely nothing that needs to be cleaned or chopped.

---

How To Bake Eggs In Your Cast Iron Dutch Oven

You’ll want to get all of your ingredients together before you start cooking breakfast casseroles because this is one of those easy camping meals that moves along speedily once you begin.

Step 1. Prepare your coals for cooking. You can make this as one of our fast campfire recipes.

Step 2. Brown the sausage. You’ll start this camping recipe by using your 10-inch Dutch oven like a frying pan and you’ll be putting all of your coals under the pot to brown the sausage.

• Break up the sausage as it cooks so you have small pieces that are the same size so they cook at the same rate.

Step 3. Cook the potatoes. Once the sausage is browned, you’ll add the hash browns to the pot.

• If the potatoes are frozen it will take 10-15 minutes to
• soften them, if they are already defrosted it will only take a few minutes
• here.

Step 4. Combine the egg mixture. You will beat the eggs in a bowl then stir in the milk, salt, pepper, dry mustard, Worcestershire sauce and cheddar cheese.

• Camp Cooking Tip: If you are using defrosted hash browns, you’ll want to have the egg mixture prepared before you add the hash browns to the Dutch oven because the cooking goes much faster and you don’t want the sausage and potatoes to burn while you are combining the egg mixture.

Step 5. Add the egg mixture to the Dutch oven. Now it is time to pour the egg mixture into the oven with the sausage and potatoes.

• You’ll gently stir to combine all of the ingredients. I like making one pot camping meals where everything cooks together at the same time in one piece of equipment.

Step 6. Bake the eggs. Now you are turning your Dutch oven from a “frying pan” into an “oven” to bake the eggs.

• You’ll add the cover to the pot and bake at 350 degrees (21 total coals: 14 top/7 bottom) until the eggs are set which will take approximately 20 minutes.
• If you are using a different size Dutch oven, check out our Dutch oven temperature chart to see how many coals you need to maintain 350°F.

Pairings

This is a great option if you’re avoiding gluten in your diet. Check out all of our ideas for awesome gluten free camping food. If you want camping breakfast ideas that are extra snazzy, consider a fruit salad. I like to serve these baked eggs with English muffins and some fruit.

Send me FREE camping tips!

I want "5 Secrets To Successful Camping Trips" plus weekly camping tips & recipes.

Name Email

By subscribing, I consent to receiving emails.

Our Fresh Summer Fruit Tossed In Honey Mint Syrup Camp Recipe is AMAZING!

Meal Planning

Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!

More Baked Egg Scramble Dutch Oven Ideas

Watch How To Make It

Recipe

Tried this recipe?

Please leave a ⭐⭐⭐⭐⭐ star rating, comment or both!
Sign up here for FREE weekly camping tips delivered to your email 📧😊

Dutch Oven Egg Bake Camping Recipe

Camping For Foodies Breakfast Camping Recipes: This Egg Bake Casserole is a simple Dutch oven breakfast that takes only 5 minutes to prep!

5 from 8 votes

Print Pin Rate

Course: Breakfast Camping Recipes

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Calories: 788kcal

Author: Kim Hanna

Equipment

• 10-Inch, 4 Quart Cast Iron Camp Dutch Oven If your Dutch oven is larger than the 10-inch size, you can reduce the cooking time and get a thinner casserole. Or, just set a 10-inch pie plate inside your oven rather than baking the egg casserole directly in the larger pot.

Ingredients

• 1/2 pound ground hot pork sausage
• 1 (16 oz) frozen country style hash brown shredded potatoes half of a 32 oz bag
• 6 eggs
• 1 (5 oz) can evaporated milk
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 cup shredded cheddar cheese

Instructions

• Get your coals ready for cooking. Whether you are using campfire coals or charcoal briquettes, you’ll be baking this breakfast at 350 degrees F.
• Brown the sausage in a 10-inch Dutch oven over medium heat, breaking up the sausage as it cooks.
• Stir the potatoes into the pot and cook for about 10-15 minutes or until they are softened. (This assumes the hash browns are being cooked from frozen, if they are defrosted this will only take a few minutes.)
• Beat the eggs in a bowl then stir in the milk, salt, pepper, dry mustard, Worcestershire sauce and cheddar cheese.
• Pour the egg mixture into the Dutch oven and stir till all the ingredients are combined.
• Cover the Dutch oven and bake at 350 F degrees (21 total coals: 14 top/7 bottom) until the eggs are set, approximately 20-30 minutes. (see Note 1)
• Let stand a few minutes before slicing, serve hot.

Notes

1. If you are using a different Dutch oven size, check our Dutch Oven Temperature Chart to see how many coals you need. https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Nutrition

Serving: 1g | Calories: 788kcal | Carbohydrates: 43g | Protein: 33g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 33g | Cholesterol: 367mg | Sodium: 2102mg | Fiber: 4g | Sugar: 6g