Camp Egg & Sausage Breakfast Casserole
(from cokerlj’s recipe box)
This recipe will serve about 6 hungry people and can easily be doubled in a large dutch oven. I like to pre-cook my sausage at home and freeze, thawing before use.
Source: Ron Coker, Linda Coker
Categories: Camping
Ingredients
- 1 pound breakfast sausage
- 1/2 cup onion, chopped (optional)
- 18 eggs
- 1 10 1/2 ounce can Cream of Mushroom Sou[ (undiluted)
- 1 cup grated cheese
- 1 jar picante salsa (serve on side)
Directions
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Pre-heat your foil-lined dutch oven over coals while your are getting everything ready, just don’t let it get too hot.
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In a separate skillet, crumble up and brown the sausage. You can add the onion at this time, but I find that kids don’t really like onion in this dish.) Drain off excess grease. (You can do this ahead of time at home and keep in a zip lock bag.)
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Place cooked sausage in bottom of Dutch Oven.
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In the same skillet you just cooked the sausage, crack and put all the eggs into this skillet. Lightly scramble them, very very loose…you want them to still be slightly runny. You don’t really need to put salt & pepper on them because the sausage is usually pretty spicy and the mushroom soup is usually salty enough.)
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Pour eggs over sausage in dutch oven.
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Open can of Mushroom Soup. Spread over the eggs.
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Sprinkle cheese over the top.
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Put the lid on your dutch oven, place on coals and put a few coals on top.
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Cook for about 15 to 20 minutes or until eggs are set and finished cooking.
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Serve with a side of picante sauce…but not that stuff from New York City…Haha.