OK. So it started to sprinkle on our last day of camping. I planned on having this breakfast before we left on that day but it turned out to be more prudent to pack up and head into town for the nearest Tim Hortons instead. So, we made this recipe using our Dutch oven inside our regular oven (350°) at home, the following night for dinner. We followed all the below instructions except the whole briquette-thingy part. You can try almost any Dutch oven recipe at home this way. Here is the recipe in its traditional form:
1 – 1 C. bacon or sausage pieces leftover from previous meals
1 green onion, sliced
1/2 C. mushrooms, sliced
1/4 C. red peeper, diced
1 C. potatoes/yam/cauliflower combination leftovers, cut into bite-sized pieces
S + P
8 eggs, beaten
1 1/2 C. Cheddar cheese, shredded
Combine the meat and vegetable ingredients in Dutch oven. Season with salt and pepper. Cover and bake using 6 briquettes bottom and 10–12 briquettes top for 30 minutes.
Pour eggs on top. Cover for another 20 minutes until eggs are done. Sprinkle cheese on top and replace lid until melted.
