3 Yummy Dutch Oven Breakfasts
Dutch Oven Whether you’re gathered around a roaring campfire watching the sun rise, or you’re heating up your kitchen on a cold morning by turning on the oven, the Dutch oven you use to make stews, roasts and soups...
Whether you’re gathered around a roaring campfire watching the sun rise, or you’re heating up your kitchen on a cold morning by turning on the oven, the Dutch oven you use to make stews, roasts and soups for lunch and dinner has as much place at breakfast as it does at any other time of the day. Use your Dutch oven to make a hearty, simple prep breakfast for three or more. Let your attention wander to more important things while breakfast cooks, even if the more important things are simply relaxing and watching the stars fade into dawn.
An omelet rich with vegetables, hash browns and meat cooked right into the eggs is like your entire breakfast combined into one delicious treat. Chop up sausage or ham and sprinkle with diced onions and garlic and cover in your Dutch oven until the meat is cooked. Add other vegetables of your choice, such as diced peppers and hash browns and stir until crisp. Pour 12 beaten eggs over the mixture, cover and cook for about 40 minutes. After that, sprinkle cheese on top to taste and let cook another five minutes before eating.
Like the Dutch oven omelet, this dish requires at least a dozen beaten eggs, only it has a layer of hearty biscuits on top. Serve the biscuit on top of the eggs alone, or make the eggs a bit richer with cheese, cooked sausage, ham, hashed browns, peppers or other vegetables. Make the biscuit mixture out of 2 cups Bisquick baking mix and 2/3 cup water or milk. Pour it over the egg mixture evenly across the entire layer of eggs. Cover for 20 to 40 minutes or until the biscuit layer on top is golden brown.
If you’re more likely to reach for a pastry than eggs and sausage for breakfast, you’ll be enamored with the Dutch oven cinnamon roll. Make dough ahead of time with 5 cups flour, 2 teaspoons yeast, ¼ cup water, 1 ¼ cups milk, 2 eggs, 3 tablespoons honey and 4 tablespoons butter. Refrigerate it until it gets cold.
Create a filing mixture comprised of 6 tablespoons butter, 1 ½ cups brown sugar, 1 tablespoon cinnamon, and 1 cup raisins or walnuts as desired, also refrigerated. When both are hard, roll both mixtures flat and twist them together. Cover the Dutch oven bottom with the combined mixture. Cook for about 45 minutes. If you don’t want to expend the effort of making it from scratch, cook pre-packaged cinnamon roll dough in your covered Dutch oven until brown.
So long as you have the time to let it cook, a Dutch oven breakfast will prove one of the most enjoyable breakfasts you’ve had in a long time. Make it a weekend morning tradition, or rely on your Dutch oven when you’re out camping. Since all you need to do is toss in ingredients and sit back, making breakfast in a Dutch oven leaves you more time for bonding with the people you love.