By: Casadee
This is so yummy and simply. It is a great option for a special Christmas Breakfast and a must have while camping.  You can cook this by placing the Dutch oven inside of your oven or cooking it on top of a Camp Chef stove or even with coals.   I would recommend 6-9 bottom coals and 12-15 top coals.
  • 3 packages of precooked maple sausage
  • 1 package of Bacon (optional)
  • 1/2 purple onion
  • 24 eggs
  • 1 can of cream of mushroom soup
  • 1 cup of milk
  • 1 bunch of green onion
  • 2 cups of cheese
  • 1 red pepper
  • 1 bag of shredded hash browns
  • 1 tbsp Season Salt
Meat Mixture and Egg Mixture Directions:
While heating your Dutch Oven on a low heat, start chopping the purple onion.  You will only be using  ¼ of it,  in this first step so please set aside the other ¼.
Slice the sausage and bacon into 1 inch pieces.
Add the sausage and the purple onion into the Dutch oven, cook on medium heat or 375 degrees  for 20 minutes or until sausage is browned.
 *note* I like to cook my bacon in a separate pan to obtain a burnt crisp bacon and avoid having to drain grease.   If you are adding bacon with the sausage, do not add onion until after you drain the grease.
While that is cooking, prepare all of the vegetables that you will be adding.  I chop my peppers and onions very finely so they are camouflaged from vegetable picking children.
In a separate bowl mix all the eggs, cream of mushroom soup and milk. Beat for 2 minutes.
Add season salt, onions, peppers, and only 1/2 of your green onion, (reserve half for the very last layer).
Mix well.

Dutch Oven Layer Directions:

  • Combine the sausage and onion mixture from the Dutch oven and the bacon, and take ½ of the sausage and bacon and layer the bottom of the Dutch oven.
  • Use a ¼ bag of hash browns for the next layer
  • Pour the egg mixture over the hash browns and meat layer
  • Sprinkle 2 handfuls of cheese on top of the egg mixture
  • Add the remaining amount of sausage, onion, and bacon for this layer.

  • Layer the remaining amount of hashbrowns on top, place the lid on the Dutch oven, and bake at 345 degrees for 45 minutes or until the eggs are cooked.
  • Take the Dutch oven from the oven and remove the lid. Layer again with cheese and add chopped green onions.
  • Place back in the oven uncovered until the cheese on top is fully melted.
  • Remove, slice, and enjoy!


Want more great information, recipes, and giveaways from Camp Chef? ‘Like’ us and follow us on our Facebook and Twitter page and check out our YouTube channel!