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Grilled Breakfast Casserole

This grilled breakfast casserole bakes a cheesy egg-and-sausage casserole with golden hash browns in a Dutch oven. Perfect for campfire breakfast, with a set egg center and a browned, melty cheese top.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Hash browns
  • 20 oz frozen hash browns Use thawed only if your package directs it; otherwise keep frozen for best layering.
Sausage
  • 1 lb breakfast sausage Cook and crumble before assembling the casserole.
Egg layer
  • 12 eggs Crack and whisk until smooth with no streaks.
  • 1 cup milk Any standard dairy milk works.
  • 0.5 green onions Slice thin for even distribution.
  • 0.25 salt Season to taste; start small and adjust.
  • 0.25 pepper Freshly ground works best; season to taste.
Cheese topping
  • 2 cup shredded cheddar cheese Shred from a block for best melt and browning.
To prepare
  • 1 cooking spray Coat the Dutch oven to prevent sticking.

Equipment

  • 1 Dutch oven

Method
 

Prep the Dutch oven
  1. Spray a Dutch oven with cooking spray so the casserole releases easily after baking.
Layer hash browns and sausage
  1. Layer hash browns and cooked sausage in the bottom of the Dutch oven for even distribution.
Mix and pour the egg base
  1. Whisk together eggs, milk, salt, and pepper, then pour over hash browns and sausage until the surface is covered.
Add the topping
  1. Top with shredded cheddar cheese and green onions so the cheese melts and browns during cooking.
Cook on campfire coals
  1. Cover the Dutch oven and place it on campfire coals with coals on top of the lid to bake evenly, cooking for 30-35 minutes until eggs are set and the top is golden.
Rest before serving
  1. Let the casserole cool for 5 minutes before serving so the set eggs firm up and slices stay intact.

Notes

Pro tip: use hot coals with an even “top-and-bottom” heat pattern (coals on the lid and under the pot) to drive a golden, evenly set top. Refrigerate leftovers up to 3 days in a sealed container and reheat in the oven or microwave until warmed through. Freezing is yes—freeze portions up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, swap in part-skim cheese while keeping the egg-to-cheese ratio the same for a similar melt.