Breakfast

• 4 eggs.

• 3 Tbsp. sugar.

• 8 slices of bread cubed.

• 6 Tbsp. butter.

• 1 cup milk.

• 1/2 tsp salt.

• 1/2 tsp cinnamon.

Beat eggs, milk, sugar, salt & cinnamon.

Melt butter in the Dutch oven.

When hot, pour in the egg mixture and bread cubes.

Cook with folding strokes until golden brown.

Serve with syrup or powder sugar.

Makes 4 servings

• 1 package Crescent roll

• 1 bag of Shredded potatoes

• 1 pound of Sausage

• 12 eggs scrambled

• 1 8 oz package of shredded cheese

Line bottom of oven with crescent roll.

Spread shredded potatoes.

In another pan cook ground sausage then spread on top of potatoes

Add the scrambled eggs and cook for 30 to 45 minutes till done.

Add cheese and put back on coals for about 5 to 10 minutes.

• 8 slices of bread

• 2 pounds of sausage

• 16 oz grated cheddar cheese

• 12 eggs

• 1 qt. Milk

• 1-1/2 tsp. Dry mustard

• 1 tsp salt

Line a 12" Dutch Oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35 - 40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs.

• 1/2 lb bacon (or pre-cooked sausage)

• Med onion

• 2 lb. bag of hash brown potatoes

• 1/2 pound of grated cheddar

• 1 doz eggs

• Small jar of salsa (optional

The following requires 6-9 bottom coals and 12 -15 top coals:

Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the Dutch Oven until onions are clear.

Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes)

Scramble the eggs in a separate container and pour the mixture over the hash browns.

Cover and cook until eggs start to set.(10 - 15 minutes)

Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted.

Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Cover and cook for an additional 3-5 minutes.

Slice and serve like quiche. Serves 6.

• Biscuit Dough (Homemade or Store Bought)

• Eggs

• Ham

• Bacon

• Sausage

• Cheese

First stretch the biscuit dough thin a spread it over the bottom of the dutch oven so none of the oven can be seen. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham, bacon or sausage or all on top of the eggs if you use bacon pre-cook it. Then spread the cheese over that and cook for 10 to 15 minutes.

• 1 pound bulk pork sausage

• 1 box dehydrated (NOT FROZEN) hash brown potatoes

• 1 dozen eggs

• 1/2 pound shredded cheddar cheese

In the bottom of the Dutch Oven, crumble the pork sausage. Cover with water and boil until sausage is cooked. Add hash brown potatoes, cover with water, boil until water is dissolved. Fry potato/sausage mixture until potatoes are browned. Remove the Dutch oven from the coals. Using a large spoon, make several depressions in the top of the potatoes. Crack one or two eggs in to each of the depressions. Cover the Dutch Oven. Add heat to the top to cook the eggs. When the whites are white, sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. The yolks should be liquid.

• 1 lb sausage (pork, turkey or ground beef)

• 1 medium onion, minced

• 6 Pita breads, medium

• 1 clove garlic

• 1 bell pepper, diced

• 12 eggs, beaten

• 1 jar salsa

Pre-heat Dutch over (12 coals on the bottom). Brown sausage drain fat, saving 2 TBS. Stir in onion, garlic, pepper, saute with sausage. Add eggs, sausage fat and cook together until eggs are scrambled. Spoon into Pita Pockets top with salsa to taste. (Hints: Brown sausage and saute garlic onions and peppers in advance, refrigerate or freeze in Ziploc bags. Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat)

• 2 cans biscuit dough

• 1/2 c. white sugar

• 1/4 c. cinnamon

• 1/4 c. butter

• 1/2 c. chopped walnuts

Bread

1. Line the bottom of the Dutch oven with the chopped walnuts.

2. Mix the cinnamon and sugar together in a bowl.

3. Cut pre-made biscuits into quarters, roll in the cinnamon and sugar and place in the Dutch oven.

4. Melt the butter and drizzle over the top.

5. Bake at about 350 to 370 (place 10 to 14 coals on top and 8 on the bottom, ) for 20 to 30 minutes or until golden brown.

Icing

1. ¼ cup heavy whipping cream

2. 2 tablespoons butter

3. ½ teaspoon vanilla

4. 1½ to 2 cups powdered sugar