Years ago, my sister gave me a Dutch Oven breakfast recipe that has become a family favorite. The only problem with it has been that it's kind of time consuming and labor intensive. You have to cook bacon, then fry up the hashbrowns, THEN add in the eggs and biscuits and bake. Worth the effort because it's delicious...but there has to be a better way.
There is. I put together all of the Thrive ingredients for the same recipe ahead of time, so all I had to do was add water, dump it in the oven, top with biscuits, and bake. 5 minutes of prep time is a whole lot easier than 30 minutes of prep time, along with dealing with messy eggs and meat at a campsite!! And my family loved it just the same!
I just have to tell you one little story about the scrambled egg mix before I give you the recipe. I'm an egg connoisseur. I happen to eat fresh eggs every day, because we have 15 chickens. Store bought cheap eggs taste...weird. So when I heard about the Scrambled Egg mix, I was skeptical that it would be up to my standard, especially because a few years ago, I ate a pre-mixed egg camping meal from another company, and it was totally disgusting. I vowed I would never eat any powdered egg meals again. So when I tried the Thrive Scrambled Egg mix, I was very surprised to find that it actually tastes like, well, EGGS! Then a friend of mine, who is also a big egg connoisseur (and was very skeptical about the quality of our product), tried some of my Thrive Scrambled Eggs last month, and was also blown away at how good they tasted. She then immediately ordered some for herself. It's that good.
Thrive Dutch Oven Mountain Man Breakfast
(for a 12-inch Dutch Oven, serves 8)
1 1/2 cups Thrive Scrambled Egg Mix**
1 cup Thrive Sausage Crumbles
1 cup Thrive Dehydrated Potato Chunks
1 cup Thrive Shredded Cheddar Cheese
1 tsp. Thrive Chef's Choice seasoning
1 package (8 count) refrigerated canned biscuits
Put all Thrive ingredients in a plastic gallon sized ziplock bag. I like to write on the bag how much water is needed so I don't have to remember at the campsite when it's time to add the water: 4 cups water. Make sure you pack along a measuring cup with your food.
At the campsite, start some coals heating up. You'll need about 24 coals for a 12-inch Dutch Oven. If you want to save yourself a LOT of clean up work, line the Dutch oven with Reynold's NON STICK foil. Believe me, it's worth the extra dollar for the non stick surface!!! I tried cooking a meal with traditional foil, and half the the meal got stuck to the foil. So just use the non-stick foil to line your pan. You'll thank me later.
Get out your bag of pre-measured Thrive ingredients, and measure in 4 cups of water. (Yes, you do need to actually measure the liquid, otherwise you could end up with egg soup!). Zip up the bag, and squish all of the water together with the Thrive ingredients, until everything has soaked up the water. Then dump it all out of the bag, and into your foil-lined Dutch oven. Place the refrigerated canned biscuits on top of the eggy/potato mixture. Lay the biscuits next to each other across the surface of the eggs, with just enough space between them to spread out.
Put the lid on the Dutch oven, then put about half of the coals underneath and half on the lid of the oven. Open the oven after about 20 minutes - if the biscuits look sufficiently browned by then (they should), remove the charcoals from the lid so that there are only charcoals underneath the oven to finish baking the eggs underneath for another 10-15 minutes. You don't want to leave the charcoals on the lid after the biscuits are done - otherwise they will keep cooking and burn.
The total baking time will take about 30-35 minutes - you'll need to check between the biscuits to see that the eggs are no longer liquid.
**Not to be confused with Whole Egg Powder. The Whole Egg Powder is a great, inexpensive way to get your eggs needed for baking. They are a GREAT DEAL all the time, compared to what you spend on fresh eggs at the grocery store. I use them for making pancakes, and they work great!! However, if you try to cook up Whole Egg Powder to eat as an egg dish, you will be disappointed in the flavor. So get both varieties of eggs for your Home Store. Get the Scrambled Egg Mix to use for egg dishes like omelettes, scrambled eggs, etc. And get the cheaper Whole Egg Powder to use for your baking purposes.
Please be kind! I spent hours working on this recipe to share with you. If you're going to share the recipe with others, please credit the recipe to me, by linking to my blog. Don't present this recipe as something you created yourself. Thanks!
There is. I put together all of the Thrive ingredients for the same recipe ahead of time, so all I had to do was add water, dump it in the oven, top with biscuits, and bake. 5 minutes of prep time is a whole lot easier than 30 minutes of prep time, along with dealing with messy eggs and meat at a campsite!! And my family loved it just the same!
I just have to tell you one little story about the scrambled egg mix before I give you the recipe. I'm an egg connoisseur. I happen to eat fresh eggs every day, because we have 15 chickens. Store bought cheap eggs taste...weird. So when I heard about the Scrambled Egg mix, I was skeptical that it would be up to my standard, especially because a few years ago, I ate a pre-mixed egg camping meal from another company, and it was totally disgusting. I vowed I would never eat any powdered egg meals again. So when I tried the Thrive Scrambled Egg mix, I was very surprised to find that it actually tastes like, well, EGGS! Then a friend of mine, who is also a big egg connoisseur (and was very skeptical about the quality of our product), tried some of my Thrive Scrambled Eggs last month, and was also blown away at how good they tasted. She then immediately ordered some for herself. It's that good.
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| Thrive Dutch Oven Mountain Man Breakfast |
Thrive Dutch Oven Mountain Man Breakfast
(for a 12-inch Dutch Oven, serves 8)
1 1/2 cups Thrive Scrambled Egg Mix**
1 cup Thrive Sausage Crumbles
1 cup Thrive Dehydrated Potato Chunks
1 cup Thrive Shredded Cheddar Cheese
1 tsp. Thrive Chef's Choice seasoning
1 package (8 count) refrigerated canned biscuits
Put all Thrive ingredients in a plastic gallon sized ziplock bag. I like to write on the bag how much water is needed so I don't have to remember at the campsite when it's time to add the water: 4 cups water. Make sure you pack along a measuring cup with your food.
At the campsite, start some coals heating up. You'll need about 24 coals for a 12-inch Dutch Oven. If you want to save yourself a LOT of clean up work, line the Dutch oven with Reynold's NON STICK foil. Believe me, it's worth the extra dollar for the non stick surface!!! I tried cooking a meal with traditional foil, and half the the meal got stuck to the foil. So just use the non-stick foil to line your pan. You'll thank me later.
Get out your bag of pre-measured Thrive ingredients, and measure in 4 cups of water. (Yes, you do need to actually measure the liquid, otherwise you could end up with egg soup!). Zip up the bag, and squish all of the water together with the Thrive ingredients, until everything has soaked up the water. Then dump it all out of the bag, and into your foil-lined Dutch oven. Place the refrigerated canned biscuits on top of the eggy/potato mixture. Lay the biscuits next to each other across the surface of the eggs, with just enough space between them to spread out.
Put the lid on the Dutch oven, then put about half of the coals underneath and half on the lid of the oven. Open the oven after about 20 minutes - if the biscuits look sufficiently browned by then (they should), remove the charcoals from the lid so that there are only charcoals underneath the oven to finish baking the eggs underneath for another 10-15 minutes. You don't want to leave the charcoals on the lid after the biscuits are done - otherwise they will keep cooking and burn.
The total baking time will take about 30-35 minutes - you'll need to check between the biscuits to see that the eggs are no longer liquid.
**Not to be confused with Whole Egg Powder. The Whole Egg Powder is a great, inexpensive way to get your eggs needed for baking. They are a GREAT DEAL all the time, compared to what you spend on fresh eggs at the grocery store. I use them for making pancakes, and they work great!! However, if you try to cook up Whole Egg Powder to eat as an egg dish, you will be disappointed in the flavor. So get both varieties of eggs for your Home Store. Get the Scrambled Egg Mix to use for egg dishes like omelettes, scrambled eggs, etc. And get the cheaper Whole Egg Powder to use for your baking purposes.
I have to brag just a little bit about this recipe. I submitted it to Thrive Life a couple of years ago to share, because it's such an awesome way to make this recipe fast. And I won Chef of the Month with this recipe! Even better...I was out camping with my family and making this recipe when word came in that I had won Chef of the Month - so fun!! Anyway, here's a video of Chef Todd making this recipe in the Thrive Life kitchen. Enjoy!
Please be kind! I spent hours working on this recipe to share with you. If you're going to share the recipe with others, please credit the recipe to me, by linking to my blog. Don't present this recipe as something you created yourself. Thanks!
Would this recipe work for cooking in a dutch oven in a conventional oven?
ReplyDeleteI haven't done it myself in a conventional oven, it should work just fine! Dutch Ovens are ovens - outside with charcoal. Anything you can bake in a conventional oven, you can bake in a Dutch oven. Give it a try in a conventional oven and let me know what you think!
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