This is part 2 in Dutch-oven Breakfast with Red McDonald, or as the folks in Greeley Colorado know him, Buffalo Red. As the Longs Peak Council, Council Camps Commissioner, Red has been collecting and sharing Dutch Oven and outdoor cooking recipes with Camp Staff and Scouters all over the nation.
His signature breakfast, Buffalo Red Breakfast Burritos, was posted last fall at The Boy Scout (click here if you want it), and Part 1: Breakfast with Buffalo Red, where he shared his Pumpkin Pancakes and Bacon And Hominy Scramble.
Today we are going to get you set up for a Christmas Morning Breakfast that makes ahead, as in the day before Christmas. You can get up early Christmas morning to cook it on an open fire or for ease in your own home oven.
Whichever way you choose, serving from a warm Dutch-oven Christmas Morning will be long remembered.
Sausage Breakfast Casserole
2 (16 ounce) packages Pork Sausage
12 eggs, lightly beaten
3 cups milk
2 tsp dry mustard
1 tsp salt
6 cups cubed bread
3 cups shredded sharp Cheddar cheese
1/2 tsp black pepper
1 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1 cup thin-sliced green onions (optional)
Cook sausage stirring frequently until thoroughly cooked and no longer pink.
In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
Distribute half the bread evenly in a #12 Dutch oven.
Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient.
Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over the casserole and let set outdoors or in the fridge overnight.
Bake over a medium hot fire, with coals on the top of the oven, or in a 325 degree standard oven for 35 minutes, or until eggs are set.
See Darryl’s version of this for National Bacon Day.