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The following recipe and photos are by Eileen Troemel of
Janesville, Wisconsin (near Madison). Check
out Eileen's very interesting and informative article on
Dutch Oven Camp Cooking. No pop tarts or cold packaged cinnamon rolls or donuts on your next camping trip
for breakfast. Make yourself some great scrambled eggs and biscuits.
More great
Cast-Iron Cooking Recipes.
Are you in the market for new
Cast-Iron Dutch Oven? Check out the
What's Cooking America's Cookware Store for new
Cast Iron Pans and Dutch Oven Equipment for all your other
outdoor cooking needs.
Dutch Oven Scrambled Eggs & Biscuits Recipe
Recipe Type:
Biscuits,
Brunch & Breakfast,
Bread, Eggs,
Cast-Iron
Yields: 9 Biscuits
Biscuit cook time: 25 min
Ingredients:
1 medium
onion
1 small bell pepper
Optional ingredients (mushrooms, crumbled bacon, pepperoni, etc.)
2
eggs
per person*
Salt
and
pepper
to taste
Cayenne pepper
Garlic powder
Tube of store-bought biscuits
1/4 cup grated cheddar cheese
* Egg beaters may be substituted if desired. When camping,
these might be easier to carry than eggs.
Preparation:
|
(1)
On a cutting board, chop onion and bell pepper into a small dice. Also chop up
any optional ingredients that you want to add to the scrambled eggs. |
(2)
In a bowl, beat the eggs; add the onion, bell pepper, optional ingredients,
mixing together with a fork. Season to taste with salt, pepper, cayenne pepper,
and garlic powder. |
(3)
Prepare your fire using either charcoal coals or wood. Eileen is using the
charcoal coal method for her Dutch Oven Camp Cooking. Check out Eileen's
article on
Dutch Oven Camp Cooking for information
and instructions on Dutch Oven cooking.
|
(4) Fire pit with coal - using backyard fire pit to cook on.
|
(5) Coals being shifted around so more of them will get hot
enough to cook with.
|
|
(6) Placing Dutch Oven on hot coals. Shift coals around
the oven. Heat the Dutch oven over the hot coals or wood.
|
(7) Pouring vegetable oil in the Dutch Oven.
|
|
(8) Spread the vegetable oil around the bottom and sides of
the Dutch Oven.
|
(9) When the pan is hot (hold hand over the oven to see if it
is hot). You are now ready to cook. |
|
(10) Pour
the prepared scrambled egg mixture in the Dutch oven.
|
(11) Cover and let cook, stirring occasionally. |
|
 |
(12) Prepare lid for baking the biscuits by pouring some
vegetable oil onto the lid and spread it evenly around the lid using
a paper towel.
|
|
(13) Open the tube of biscuits (or rolls) and
brush both sides of the rolls with vegetable oil. Place the oiled
biscuits on top of the lid.
|
If you are in a hurry for the biscuits
to get done, you can put aluminum foil over the top to keep the heat
in. |
|
Don't forget to stir the eggs once in awhile. Just
remove lid (and aluminum foil if using), with the biscuits and set aside
while stirring. Them replace lid with biscuits back on top of the
Dutch Oven.
A
minute or so before the scrambled eggs are done, sprinkle with the
grated cheddar cheese. Place the lid back on to get
the cheese to melt.
|
(14) Wait a few minutes until the biscuits brown, and then turn the biscuits over. When
the biscuits are brown on both sides, remove from the heat. |
|
