Dutch Oven Camp Cooking – Step-by Step Photo Tutorial
Dutch oven scrambled eggs and biscuits should be on the menu for your next camping trip. They are a far cry from the pop tarts or cold packaged cinnamon rolls or donuts that often end up as a camp breakfast. This is an easy-to-make camp breakfast that once you make you will have it on every camping trip.
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.
More great Cast-Iron Cooking Recipes.
Dutch Oven Scrambled Eggs and Biscuits Recipe:
- Crumbled bacon
- * Egg beaters may be substituted if desired. When camping, these might be easier to carry than eggs.
(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.
(6) Placing cast iron Dutch oven on hot coals. Shift coals around the oven. Heat the Dutch oven over the hot coals or wood.
(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.
Do not 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.