Scrambled Eggs and Biscuits
Dutch Oven Camp Cooking - Step-by Step Photo Tutorial


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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.

Dutch Oven Biscuits

More great Cast-Iron Cooking Recipes.
 


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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 cast iron 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. Then 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.
 

Dutch Oven Biscuits

(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.