Day 101–Dutch Oven Breakfast Scramble


Camping out and canoeing with pre-teen girls means packing lots of satisfying foods. Girls 11-14 are growing at a rapid pace and most of them can pack away an astonishing amount of food. Add in being outdoors and active and that means hunger!

We came up with a local version of a camping breakfast casserole that Ellie and her BFF said was “amazing”! We made this over coals in a Dutch oven, but you could do this on the stove or on a propane stove. You could also add peppers, mushrooms or any vegetables you have. Whatever works!

Dutch Oven Breakfast Scramble

1/2 onion, diced
2 Tbsp. olive oil
1lb. Coon Rock Farm sage sausage
4 Yukon Gold potatoes, grated
6 fresh farm eggs, lightly beaten
2 cups Hillsborough Cheese Co. mozzarella, grated
Salt and pepper

Prepare coals in a chimmney until hot
Put coals into fire ring and position Dutch oven over coals.
When oven is hot, add olive oil and onion. Cook onion until translucent.
Add sausage and cook until sausage is browned or no longer pink.
Add grated potatoes and cook about 10 minutes.
Add salt and pepper to taste
Add eggs and cheese and stir frequently so egg us cooked through and cheese is melted.
Serve to hungry campers!

Leave a comment


  1. This sounds super awesome! I love grating leftover baked potatoes and eating them for breakfast. Plus eggs onions and sausage? Yum.


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