Easy Egg and Cheese Hash Brown Casserole in a Dutch Oven

As the temperatures start to drop and fall camping season gets into full swing, it’s time to start planning your camping meals. This Easy Egg and Cheese Hash Brown Casserole made in a Dutch Oven is a perfect breakfast after a crisp morning hike. Except in Florida, where it’s still too hot to do anything.

Recipe for Easy Egg and Cheese Hash Brown Casserole

• 15 oz Frozen Hashbrowns (Thawed)
• 8 Eggs
• 1/2 Cup Sour Cream
• 1 Cup Milk
• 2 Cups Shredded Cheese
• 1 Cup Mixed Peppers and Onions (Chopped)
• 1 Cup Cooked Sausage
• Salt and Pepper to Taste
• Favorite Seasoning to Taste

Pour about 15 oz of thawed hashbrowns into a large bowl. They should be easily separated. Use a paper towel to absorb any excess moisture. Add salt and pepper to taste, and your favorite seasoning on top of the potatoes. Add Sausage, sour cream, peppers, and onions. Sprinkle all but 1/2 cup of cheese on top. Mix well and place in a well-seasoned Dutch oven. Whisk the milk and eggs in a separate bowl and then pour over the hashbrown mixture. Top with remaining shredded cheese. Bake at 375º, which is 7 briquettes on the bottom and 16 briquettes on the top lid of the Dutch Oven, for approximately 55 minutes. Baking times will vary.

Ingredients

This recipe calls for simple ingredients that are usually on hand. I only used about 1/2 a bag of the hash browns. It did not take long for them to thaw. I used about a cup of fresh peppers and onions. Chop them ahead of the camping trip to save some time. I also used pre-cooked sausage. Which, honestly, was three patties from my son’s pre-made frozen breakfast sandwiches. He doesn’t like sausage and always takes it off. I have a bag in the freezer full of sausage patties. I also added them to only half of the casserole before topping it with the remaining cheese blend. The only seasoning I used was salt and pepper, and one called Farm Dust that we found in Iowa. I am not sure what is in it, only that we love it on our potato dishes. Use your favorite shredded cheese blend; just remember to save some to top the casserole with. And don’t forget the sour cream for added taste and creaminess to the dish. And remember to whisk the eggs and milk before pouring over the mixture. I just added everything to a bowl and went to town mixing. It’s better to do the milk and eggs separately and add them at the end.

Baking

Using a grilling chimney, prepare approximately 23 briquettes. Place 16 on the top lid and 7 underneath the Dutch Oven. This will bake the oven at 375º. This is for a 10-inch Dutch Oven. If your oven is a different size, follow the briquette chart that came with your oven or refer to the chart here. The hash brown casserole will bake for approximately 55 minutes. Your baking times will vary; check at the 40-minute mark to make sure it is baking well. Rotate the lid if one side is browning faster than the other.

Let set for a few minutes and serve warm. Enjoy!

Give this recipe a try on your next camping adventure and let me know about your recipe variations! Happy Camping!

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