Mountain Man Breakfast – Dutch Oven Recipes

In Cast Iron Dutch Oven Recipes

You’ll find Mountain Man Breakfast on pretty much every website that covers cast iron dutch oven recipes. For good reason I think. This tasty breakfast is easy to put together and can feed a troop of hungry Boy Scouts for just a few dollars.

You also might notice that everybody does their Mountain Man Breakfast just a little bit different. That’s okay. It’s really nothing more than baked sausage, potatoes and eggs, in layers.

This is just our favorite way of making it. Feel free to change it up however it suits you.

Mountain Man Breakfast

  • Prep Time:  10 Minutes
  • Cook Time:  30 Mintues
  • Serves:  4

Ingredients:

  • 6 large eggs
  • 1/2 lb. pork breakfast sausage
  • 1/2 sweet onion, diced
  • 1 jalapeno, diced (if you don’t like things too spicy, go ahead and seed it)
  • 1/2 lb. cubed potatoes (the frozen “country style” hash browns work great)
  • 2 tbs. unsalted butter
  • 1/2 lb. grated sharp cheddar cheese
  • salt and pepper to taste (you shouldn’t need much salt, if any, due to the amount that comes in the sausage)

Extra Equipment Needed at the Campsite:

  • 12″ Cast Iron Dutch Oven (plus any additional accessories you like to use)
  • Charcoal (unless you’re using wood)
  • Small shovel or tongs (for moving hot coals around)
  • Knife
  • Whisk and bowl (for beating the eggs, unless you use a fork like me to beat the eggs)
  • Extra pan or bowl (to put the sausage in when you temporarily remove it)
  • Ladle (to remove the sausage from your dutch oven and to stir during frying)

Related:  Learn More About the Dutch Oven Equipment We Use

Before You Leave Home

All you’ll need to do for this recipe before you leave home is to dice up your onions, potatoes, and jalapeno and dump them in a single resealable bag.

You’ll also want to shred your cheese unless you bought it pre-shredded. This will need to go in a separate bag.


Cooking Your Mountain Man Breakfast

First, get your cast iron dutch oven set up for frying with twelve charcoal briquettes underneath.

You might notice in the pictures that there are a lot more than 12 briquettes under my dutch oven.

This is because it was about 12 degrees and very windy outside when I made mine for this post. I had to adjust for the elements. The ground was also very wet from the melting snow, which saps a lot of heat from your coals.

I always bring my steel drum cover with me now when I use my dutch oven while camping, Having my dutch oven sitting on that simple metal lid would have saved me a lot of charcoal that day.

On a typical day 12 briquettes underneath should work just fine.

Once your dutch oven is hot, add the pork sausage and brown well.

Sausage for Mountain Man Breakfast

Once browned, spoon it out into a bowl and set aside, leaving the oil in the dutch oven.

Potatoes for Mountain Man Breakfast

Now, throw in your butter, potatoes, onions and jalapeno and cook until the potatoes are done and well browned and the onions are translucent.

Remember, the browner your potatoes are, the more texture they’ll have.  You don’t want a big soggy pile for this recipe. Brown your potatoes well. Just don’t burn them.

Once your potatoes are browned, spread them evenly across the bottom of your dutch oven and toss the browned sausage on top.

Don’t mix it up. You want the layers.

Eggs for Mountain Man Breakfast

Finally, whisk your eggs with your salt and pepper and pour them evenly over the top of your sausage and potatoes.

Sprinkle the cheddar cheese on top of that.

Dutch Oven Mountain Man Breakfast

Cover with your lid, put about 18 briquettes on top and bake for about 20-30 minutes until the eggs are firm.

To serve, just slice it up like a pie and plop it on a plate. A bottle of Cholula or other hot sauce tops it off nicely.

Mountain Man Breakfast


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Mountain Man Breakfast
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Mountain Man Breakfast
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 


Course: Breakfast
Servings: 4
Ingredients
  • 6 large eggs
  • 1/2 lb. pork breakfast sausage
  • 1/2 sweet onion
  • 1 jalapeno sliced
  • 1/2 lb. potatoes cubed
  • 2 tbs. unsalted butter
  • 1/2 lb. sharp cheddar cheese grated
  • salt and pepper to taste
Extra Equipment Needed
  • 12" Cast iron dutch oven
  • Charcoal
  • Small shovel or tongs
  • Knife
  • Ladle
  • Whisk and bowl
  • Extra pan or bowl
Instructions
  1. Prepare your cast iron dutch oven set up for frying with twelve briquettes underneath.

  2. When your dutch oven is hot, add the pork sausage and brown well. Once browned, spoon out into a bowl and set aside.

  3. Leaving the grease from the sausage in your dutch oven, throw in your butter, potatoes onions and jalapeno and cook until the potatoes are done and starting to brown.

  4. Spread your potatoes evenly across the bottom of your dutch oven and toss the browned sausage on top. Don’t mix it up. You want the layers.

  5. Whisk your eggs with your salt and pepper and pour evenly over the top of your sausage and potatoes.

  6. Sprinkle the cheddar cheese on top of that.

  7. Cover with your lid, put about 18 briquettes on top and bake for about 20-30 minutes until the eggs are firm.

  8. To serve, just slice it up like a pie and plop it on a plate.

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