You gotta love camping breakfast ideas that are made in one pot. Our family goes crazy for bold Southwestern flavors … even for breakfast! This Southwestern Dutch Oven Breakfast Casserole camping recipe evolved from one of our traditional family favorites we like to serve on holiday mornings when we are more interested in prepping food ahead of time so we can just “dump and bake” while enjoying the holiday morning together.
Now, this recipe makes a regular appearance on our camping breakfast menu because it is so easy and delicious!
How To Make This Southwestern Camping Breakfast Casserole
Step 1. Measure and mix at home.
This Southwestern Dutch oven breakfast is not a total make ahead camping breakfast but most of the ingredients can be measured and mixed at home … so … you just have to combine and bake at the campsite.
- I have identified the “measure and mix at home” dry ingredients in the recipe.
- Place the mixture in tightly sealed food storage containers to transport to the campsite.
- You can do the same with the wet ingredients but make sure you transport them in separate containers and just combine them right before baking.
Step 2. Start your campfire or charcoal briquettes for baking this Dutch oven breakfast casserole in ovens at temperatures of 350 degrees.
I recommend using a 12-inch Dutch oven (17 coals on top and 8 on bottom) for this Southwestern camping casserole recipe but you can use a 10-inch oven too … you’ll just end up with a thicker casserole.
I don’t recommend using a 14-inch Dutch oven unless you want to eat a “potato chip casserole” … you know, the casserole will be too thin.
Check out our Dutch Oven Temperature Chart to determine how many coals you need for the size of oven you decide to use.
Step 3. Prep your veggies.
Once you have the Dutch oven pre-heating, chop the onions and garlic.
These camping cutting mats are great because they can be curled to funnel your camping food directly in your oven then easily cleaned and hung on hooks for storage.
Step 4. Sauté and fry the ingredients.
Now it’s time to melt the butter, then sauté the onion and garlic and then fry the sausage till thoroughly cooked.
Using an extra-long spoon makes it easier to control the food during the cooking process when you are dealing with a Dutch oven over a campfire or hot coals.
Camp Cooking Tip: The spices in chorizo sausage are a brownish-red color making the meat look like it is fully cooked when it isn’t so make sure you break up the sausage while frying it to ensure all of the meat is thoroughly cooked before adding the egg and cheese mixture.
Step 5. Mix the ingredients then bake.
Now it is time to mix the eggs, dry ingredients, cheeses and green chilis in a bowl, then pour it in the Dutch oven to bake till set.
If you choose to measure and mix the wet ingredients ahead of time, keep them sealed and refrigerated in a covered container till you are ready to make this yummy Southwestern campfire breakfast casserole.
Actually, I have to hide shredded cheese from my husband before he makes it mysteriously disappear unless I catch him in the process and yell … “Hey, stop eating that cheese, it is for a recipe!”
Camp Cooking Tip: As you bake this easy camping breakfast meal, make sure you turn the bottom and lid of the camp Dutch oven 1/4 turn in opposite directions every 10 minutes to ensure even cooking.
This technique is especially important for Dutch oven camping recipes that are baked (rather than fried, simmered etc.)
See more Dutch Oven Camp Cooking Tips to cook like a Dutch oven pro!
Camp Cooking Tip: If the bottom of the casserole is cooking too fast you will end up with a burnt bottom before the top is finished cooking.
Look under the lid, if you notice the outside of the egg puff looking too brown compared to the middle, it is not cooking at the same rate and you’ll need to adjust your heat.
Use some tongs to take some coals from below the Dutch oven and move them to the lid, concentrating them near the center.
If you use extra-long campfire cooking equipment, you’re less likely to burn yourself when you are cooking over open flames.
Step 6. Let cool slightly, top and serve.
The the breakfast casserole cool just a bit so it can set up before you slice it.
You’ll top it with some fresh cilantro and serve it warm.
We have a bunch of Dutch oven Mexican recipes for breakfast lunch and dinner.
These Camping Breakfast Burritos are easy and flavorful. The secret ingredient: chorizo sausage!
This Mountain Man Breakfast is a fantastic one-pot meal that is fast, hearty and yummy.
If you’re looking for a simple breakfast casserole, this Dutch Oven Egg Bake only takes 5 minutes to prep and 30 minutes to bake.
Print This Recipe
Southwestern Dutch Oven Breakfast Casserole Camping Recipe
- 1/4 cup butter
- 1/4 small onion finely chopped
- 1 garlic clove minced
- 1/2 pound chorizo sausage
- 5 eggs beaten
- 1/4 cup flour*
- 1/2 teaspoon baking powder*
- 1/4 teaspoon salt*
- 1 cup cottage cheese
- 2 cups shredded colby jack cheese
- 4 ounce can diced green chilis
- Fresh cilantro for garnish
- This symbol * means measure and mix at home (if you are making this entire recipe at the campsite, you can measure and mix the ingredients that are marked with * at home.)
- Prepare campfire or charcoal briquettes for cooking.
- Preheat 12-inch Dutch oven to 350 degrees (17 coals on top and 8 on bottom).
- Melt butter.
- Sauté onion and garlic till just barely softened.
- Add sausage, breaking up sausage and frying till thoroughly cooked.
- Mix remaining ingredients in separate bowl and pour in to Dutch oven.
- Bake at 350 degrees till cooked through (approximately 20-30 minutes). Turn the bottom and lid of the camp Dutch oven 1/4 turn in opposite directions every 10 minutes to ensure even cooking.
- Top with cilantro for serving.
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