“Wake up! We’re having rabbit guts for breakfast!”

I was seriously concerned when I woke up to this announcement one morning at a neighborhood campout. I hesitantly crawled out of my tent, thinking about how I should have brought some granola bars along in case of an emergency such as this. I sidled up to the metal picnic table where my neighbor was cheerily stirring something around in a big Dutch oven. Whatever it was, it definitely looked more like rabbit guts than actual food for human beings. But I shouldn’t have judged the book by its cover, because the food smelled delicious.

Turns out, my neighbor’s famous “rabbit guts” was actually the best camping breakfast I’d ever had! Sort of like a breakfast burrito without the tortilla, “rabbit guts” was a delicious combination of eggs, hash browns, peppers, sausage, cheese, and any other breakfast-ish food that was laying around in the coolers. “Rabbit guts” is not much to look at, but it’s delicious, it’s easy to make, and the name is sure to get a giggle out of anyone.

Rabbit Guts
Serves 8
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 2 tbsp. oil
  2. 1 onion, chopped
  3. 4 cloves gar­lic, chopped
  4. 1 pound break­fast sausage, ground
  5. 3 bell pep­pers, diced
  6. 1 2-pound pack­age hash ­browns
  7. 12 eggs
  8. 16 oz shredded ched­dar cheese
  9. 1 jar salsa
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  1. In a hot Dutch oven, cook the onion, gar­lic, and sausage in 2 tbsp. oil until the sausage is cooked through and the onion and gar­lic are ten­der.
  2. Add in the diced bell pep­pers and hash­browns, stir­ring occa­sion­al­ly until pep­pers and hash­browns are cooked through.
  3. Pour 12 beat­en eggs and cheese into the Dutch oven, then cov­er and cook until the eggs are firm.
  4. Stir every­thing up to get that “rab­bit gut” tex­ture, add more cheese if desired, and sea­son with salt and pep­per.
  5. Top with ketchup or sal­sa for an extra gory effect that Scouts will love!
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Now, remember, this isn’t the only way to make rabbit guts! You can put in pretty much anything you want, like bacon, ground turkey, different kinds of cheese—you name it, it can go in rabbit guts.

What the weirdest thing you’ve ever eaten outdoors?

SOURCEUtah National Parks Council
Laurie Haupt
Chinese major and nonprofit management minor at Brigham Young University. Grew up in Utah County surrounded by the Wasatch mountains and hearing stories about her grandfather's backpacking adventures with the Scouts.


  1. Avatar
    Andrew the Great says:

    This does sound a great breakfast! There have been some other great dutch oven recipes listed here http://blog.utahscouts.org/camping-2/dutchoven-mashed-potatoe-cinnamon-roll/. I think having a crazy name for your cooking is a fun way of doing it. One funniest dutch oven dishes I have had is fried cockroaches! Don’t worry they are not really cockroaches…instead they are dates. You cut off one end of the date and put cream cheese on the inside. Then you fry them up, and man are they good. Funny thing is when you tell people they are cockroaches people usually have to take a second look at them to see what they really are. This recipe comes from two of the best dutch oven gurus I know- Ray Stuckenschmidt and Red McDonald in Greeley, CO!

  2. Avatar
    Tennys Bird says:

    Yum, Rabbit Guts sound delicious! I am intrigued with your comment of cleaning out the cooler at the end of a camp out using leftover ingredients. I am planning to add bacon to my rabbit guts. Thanks for sharing your recipe!

  3. Avatar
    John Gailey says:

    I use this ploy often – that of surprising youth with statements like ‘rabbit guts’. It is a fun way to get the boys excited and energized, as well as a way to help them think in new ways.

    With a specific recipe like this, I can let the boys be involved in this by choosing this as a menu item in their meal planning. Thanks for sharing!

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