I want to share a quick and easy Dutch Oven recipe with you. If you are a dutch oven pro, you can skip this and maybe teach the rest of us a thing or two.
My first experience with dutch oven was ten years ago when some friends brought their dutch oven kit to a cookout. The food was great and I wanted to give it a shot, but until recently hadn’t. Last year my parents gave us their old camper trailer when they got an upgrade. Among the paper plates, instant oatmeal and random supplies was a cast iron skillet twice my age and a Dutch Oven. The dutch oven needed some serious TLC. With some determination I was able to clean and re-season the dutch oven.
We’ve had it for almost a year now and have learned a lot, but so far we’ve liked everything we’ve cooked in it. I find it ironic that I’m about to share with you my recipe for breakfast when, I’ve yet to use a recipe for anything in it. Thus far I’ve just tried a my own ideas, things I’ve thought would work and so far, the all have. Some of them have been built on generic foundations but some were off the wall. I know you’ve probably already seen a million recipes similar to this, but I’m gonna share mine anyways.
This works best in a 10” Dutch oven, our 12” is a bit big for it. This feeds two to four or in our case two and a Border Collie.
- 1 lb Jimmy Dean Maple Sausage (or if you’re back east and can get Tennessee Pride Sausage, you’d better – and send me some)
- 8 Eggs
- 1 pack of flaky biscuits (10 biscuits) – you could use home made biscuits, but I really like the flaky layers for this.
- A Bunch – Cheddar Cheese
- Some – butter
I’ll leave the Dutch Oven 101 stuff to any of the million sites already out there. Read them though, it would have saved me some trial and error (at least the error part).
Start with about 4-5 coals on bottom and 4-5 on the lid. This is to pre-heat it, once the oven it warmed up a bit take the lid off and set it on a rock, or if you’re fancy one of those $12 lid stands.
Throw the sausage in and get it started crumbling, we don’t want to cook it, just give it a head start. Once you’ve got it warming up and just starting to loose the red color, flatten it out and poor in the 8 eggs. You can use as little as 6 or as much as 12 depending on how many people you’ll serve. I suggest 8 for 3 or 4 people. Once the eggs are in, add a layer of cheese, don’t be shy with it. Finally place the 10 biscuits on top of the egg/cheese mix. Tap them down into the mix a bit.
Put the lid on and double the coals on top, then throw on a few more. I’d end up with five on bottom and 12 or so on top.
You will want to turn the dutch oven ¼ turn and the lid ¼ turn in opposite direction every few minutes as everything suggests; this will ensure an even cooking temperature. Check it at ten minutes and every few after. Once the biscuits are turning gold on top, it’s done. Take the lid off and rub a bit of butter on the top of the biscuits.
It’s great by itself but for a added treat get a squeeze bottle of smuckers strawberry jelly, once you have it plated and ready to eat, squeeze a little of that on top. ENJOY!