Sometimes when you are camping you’re in need of a man’s sized breakfast. If that is you, then you’ll love this Mountain Man Breakfast. It has just about everything you would need or want in a breakfast all wrapped up in one giant bake. It is definitely something you better come hungry for, or have a group to feed, because it makes a lot!
Our favorite Dutch Oven.
The best way to clean it.
This egg bake certainly means business and can be adapted in many different ways to suit your style. Most recipes call for just sausage but I usually like to throw in 5-6 slices of chopped bacon too. The mountain man breakfast is easy to make and great for a morning camping meal.
One thing I tend to do before I leave my home is to get certain things prepared so I am not spending 20-30 minutes chopping or cooking something that could have been just stored in the cooler until we needed it. Overall I get a lot of this recipe done before we even leave the driveway. From chopping the peppers and onions to cooking the sausage and bacon. I will even beat the eggs and keep them in a ziploc bag, so I am not carrying an entire carton of eggs in my cooler. I can store everything in small containers, pull it out when necessary and cut down on a lot of the cooking time at the campsite.
There are so many different variations of the Mountain Man Breakfast, I adapted this version from Diabetic Connect. I haven’t met a person yet who doesn’t love this mountain man breakfast, they always leave happy and full!
- 1 lb mild pork sausage, crumbled
- 5-6 strips of bacon, cooked and crumbled
- 1 onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 lb package frozen hash browns, shredded
- 12 eggs, beaten
- 1 package shredded Cheddar cheese
- 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.
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(Don’t worry, it’s only once a month. We won’t bug you the rest of the time 😉 )