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Grilled Breakfast Casserole

Grilled breakfast casserole with a cheesy egg base, sausage, and hash browns baked golden in a Dutch oven. Layer, cover, and cook over campfire coals until the eggs are set and the top turns golden-brown.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 bag (20 oz) frozen hash browns
Breakfast sausage
  • 1 lb breakfast sausage cooked and crumbled
Egg mixture
  • 12 eggs
  • 1 cup milk
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Cheese and toppings
  • 2 cup shredded cheddar cheese
  • 0.5 cup green onions sliced
  • cooking spray

Equipment

  • 1 Dutch oven

Method
 

Prep the Dutch oven
  1. Spray a Dutch oven with cooking spray to lightly coat the surface and help prevent sticking.
Layer hash browns and sausage
  1. Layer hash browns and cooked sausage in the bottom of the Dutch oven in an even layer.
Make the egg mixture and pour
  1. Whisk together eggs, milk, salt, and pepper until smooth, then pour over the hash browns and sausage.
Top and cover
  1. Top the casserole with cheese and green onions, then cover the Dutch oven with its lid.
Campfire cook
  1. Place the Dutch oven on campfire coals with coals on top of the lid and cook 30-35 minutes, until the eggs are set and the top is golden.
Rest before serving
  1. Let the casserole cool for 5 minutes before serving so it sets up cleanly when scooped.

Notes

For the most even bake, spread the hash browns and sausage into a flat layer before adding the egg mixture. Store leftovers covered in the fridge up to 4 days; reheat individual portions in a skillet or microwave until hot. Freezing is yes—cool completely, wrap well, and freeze up to 2 months, then thaw in the fridge and reheat. For a lower-fat swap, use reduced-fat cheddar and reduced-fat milk while keeping the same cooking times.