Savory Dutch Baby Dutch Oven Camping Recipe {Easy Breakfast}
Simple ingredients pack a flavorful punch in one of our favorite camping breakfast ideas! This Savory Dutch Baby camping recipe can be served for breakfast or as light lunch with a side salad.
The bacon and pepper jack cheese give this savory Dutch baby its salty richness. You can eat it with a fork or pick it up like a slice of pizza! It’s one of my easy one pot camping meals.
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Cooking Methods & Equipment
- To make this as one of our easy campfire recipes: For traditional outdoor cooking, you’ll need a 12-Inch, 6 Quart Cast Iron Dutch Oven to make this Dutch baby using campfire coals or charcoal briquettes.
- To make this as one of our camp stove recipes: To use a 12-inch Dutch oven with a propane camp stove, you’ll need to use a dome for the baking process. I have an entire post with a VIDEO to show you how to cook with a Dutch oven dome & heat diffuser plate.
- To make this in an RV kitchen: If you want to fry the bacon on a stove top then bake the pancake in an RV oven, you can just use a cast iron skillet.
Recipe Steps
Step 1. Get your coals started and pre-heat your camp Dutch oven. Get your coals ready for cooking.
Whether you are using campfire coals or charcoal briquettes, you’ll be baking this savory Dutch baby at 425 degrees in a 12-inch camp Dutch oven which will require 31 coals total = 21 on top of the lid/10 below the bottom of the oven.
When I am using briquettes, I find it easiest to get them ready with my Rapid Fire Chimney Starter because it is fast, efficient and does not require any lighter fluid. Check out my entire post with VIDEO to learn how to use a charcoal chimney.
Step 2. Combine egg mixture. In a bowl, combine eggs, milk, flour, red pepper flakes, salt and pepper, set aside.
Camp Cooking Tip: A traditional Dutch baby batter is mixed with a blender which removes all of the flour lumps but at the campsite, you can do it manually by using a fork to mash the flour lumps.
Step 3. Fry the bacon. Now, you are going to fry the bacon in your oven or skillet until it is crisp. Then you will remove the bacon to a paper towel to let it drain. Let bacon cool slightly then crumble and set aside.
DO leave the bacon grease in the Dutch oven. This is the fat that will make your Savory Dutch Baby nice and crispy at the bottom and the bacon fat provides a ton of flavor.
Step 4. Add egg mixture. Now you are going to pour the egg mixture evenly over the top of the bacon grease in the pre-heated camp Dutch oven. You don’t need to stir it because it will settle in the bottom of the Dutch oven naturally.
Camp Cooking Tip: When you are preparing Dutch oven camping recipes, make sure you are cooking on a level surface so when you pour the batter into the oven, it will spread evenly and not puddle on one side of the oven.
Step 5. Cover and bake. Cover with lid and bake at 425 F degrees until this pancake puffs-up and is cooked through, about 15 minutes.
Camp Cooking Tip: Rotate the oven and lid in opposite directions throughout the cooking process. Check our Dutch oven camp cooking tips for more information.
Step 6. Add toppings. Remove cover and top with crumbled bacon, cheese, green onion and rosemary. Replace cover and continue cooking until cheese melts, about 3 minutes.
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When I am cooking with my Dutch oven, I use a lid lifter to remove the lid during cooking as well as rotating the lid and oven for even baking. It is so much easier to handle the hot cookware with a lid lifter.
Step 7. Serve it. Remove the pot from the heat, slice and serve hot.
Leftovers
If you have leftovers place in an airtight container and keep refrigerated. It makes a really nice light lunch served cold or reheated with a refreshing side salad.
Pairings
When I’m serving this for breakfast, I usually have some fresh fruit on the side with coffee and orange juice. If I want to get a little fancy, I’ll make my Fresh Summer Fruit Tossed In Honey Mint Syrup.
If I have a larger group, I like serving a sweet baked good too. Here are some of my favorites:
- Dutch Oven Coffee Cake: It starts with a boxed cake mix that is jazzed-up with cinnamon sugar, made moist with sour cream and dusted with confectioners sugar.
- Blueberry Lemon Dutch Oven Muffins: These easy homemade muffins are drizzled with a delicious glaze. It’s amazing what a squeeze of lemon and a little vanilla extract can do when combined with powdered sugar!
- Dutch Oven Cinnamon Rolls: There is no yeast involved with these delicious rolls. I use frozen unbaked dough dinner rolls so no rolling is required either. Just pour melted butter and heavy cream over the dough balls, add brown sugar, cinnamon and walnuts and bake. Drizzle a simple cream cheese frosting and serve with a cold glass of whole milk or a cup of warm coffee.
This Dutch baby pancake recipe is a great “brunch” dish so when it is on my menu as one of my easy camping lunches, I have a nice fresh green salad on the side.
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!
Similar Recipes
My Lemon Blueberry Topped Campfire Dutch Baby is so yummy. It combines fresh blueberries, lemon zest and juice to create delicious macerated fresh berries that are topped with a sprinkling of powdered sugar. I serve this with a side of breakfast sausage or bacon for my meat-loving campers.
This German pancake is a breakfast we serve all year but it is especially yummy as one of our winter camping recipes because it is warm, savory and satisfying. I have a similar option that can be served with a sweet (maple syrup) or savory (salsa) topping. This Swedish Oven Pancake is a cross between a popover and a crepe.
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Savory Dutch Baby Dutch Oven Camping Recipe
Equipment
- Camp Chef Dutch Oven Dome (if baking on a propane camp stove)
- Lodge 13-Inch Pre-Seasoned Cast Iron Skillet (if baking in an RV oven)
Ingredients
- 4 slices thick bacon crumbled
Wet Ingredients
- 3 large eggs beaten
- 2/3 cup milk
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Toppings
- 1/4 cup shredded pepper jack cheese
- 1 green onion sliced thin
- 1/2 teaspoon fresh rosemary minced (or 1/8 teaspoon dried)
Instructions
- Get your coals ready for cooking. Whether you are using campfire coals or charcoal briquettes, you’ll be baking this savory Dutch baby Dutch oven camping recipe at 425 degrees.
- Pre-heat your 12-inch camp Dutch oven to 425 degrees (31 coals total = 21 top/10 bottom). Make sure you are cooking on a level surface.
- In a medium bowl, combine eggs, milk, flour, red pepper flakes, salt and pepper, set aside. Use a fork to mash the flour lumps, if necessary.
- With all coals underneath, fry bacon in camp Dutch oven until crisp and remove to paper towel to let drain. Leave the bacon grease in the Dutch oven. Let bacon cool slightly then crumble and set aside.
- Pour egg mixture evenly over the top of the bacon grease in the pre-heated oven. Cover and bake at 425 F degrees (move 21 coals to the top of the lid/leave 10 coals below the bottom of the oven) until this savory Dutch baby puffs and is cooked through, about 15 minutes.
- Rotate the oven and lid in opposite directions throughout the cooking process for even baking.
- Remove lid, sprinkle the crumbled bacon, cheese, green onion and rosemary on the pancake. Replace lid and continue cooking until cheese melts, about 3 minutes.
- Remove from heat, slice and serve hot.
Nutrition
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