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–+ servings
Savory Dutch Baby Camping Recipe by CampingForFoodies features a black cast iron camp oven set on the ground. The pot is filled with a puffy breakfast pancake topped with golden brown crumbled bacon, melted cheese and sliced green onions. Behind the pot is a campfire grate holding the oven’s lid with ash covered charcoal pieces, a cup of coffee is in the background on a bright sunny morning.

Savory Dutch Baby Dutch Oven Camping Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 Servings
Author: Kim Hanna
Camping For Foodies Breakfast Camping Recipes: Savory Dutch Baby Dutch Oven Camping Recipe
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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 Information

Serving: 1g | Calories: 326kcal | Carbohydrates: 19g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 348mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg