DUTCH OVEN BREAKFAST CASSEROLE RECIPES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
• Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
• Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Steps:

• Place Dutch oven over medium-high heat and brown sausage links. As they brown, begin breaking them into bite sized pieces. When they are browned, remove them from the pot, and add a little hot water, and scrape up any brown bits that are stuck to the bottom. Give it a quick rinse and wipe it dry with a paper towel. Spray with non-stick cooking spray.
• Add bread cubes to the bottom of the pan.
• Top with 3 cups of cheese. Then sausage pieces. Top with mushrooms.
• Whisk together eggs, milk, mustard and the bottoms of the green onions.
• Pour over the top. Cover and refrigerate 8 hours or overnight.
• Remove from the fridge for about 30 minutes before baking. Preheat oven to 350 degrees.
• Bake for 55 minutes covered. Remove lid, top with remaining cup of cheese, bake for another 5 minutes, or until cheese is melted.
• Let stand 5-10 minutes before serving. Top with fresh tomatoes the the tops of the green onions.