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Grilled Breakfast Casserole

Breakfast casserole with cheesy eggs, sausage, and hash browns baked golden in a Dutch oven. Layered, covered cook on campfire coals for set eggs and a browned 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 20 oz frozen hash browns
Breakfast sausage
  • 1 lb breakfast sausage, cooked and crumbled
Egg base
  • 12 eggs
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 0.5 cup green onions, sliced
  • 1 salt to taste
  • 1 pepper to taste
Cooking spray
  • 1 cooking spray

Equipment

  • 1 Dutch oven

Method
 

Prep and assemble
  1. Spray a Dutch oven with cooking spray.
  2. Layer hash browns and cooked sausage in the bottom of the Dutch oven.
  3. Whisk eggs, milk, salt, and pepper until smooth, then pour over the hash browns and sausage.
  4. Top with shredded cheddar cheese and sliced green onions.
Bake on campfire coals
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid.
  2. Cook for 30-35 minutes until the eggs are set and the top is golden, keeping the lid covered throughout.
Rest and serve
  1. Let the casserole cool for 5 minutes before serving to firm up the center.

Notes

For best browning, keep the lid on the whole time and distribute coals so heat hits the top as well as the base. Store leftovers in the fridge up to 4 days; reheat in a covered skillet or microwave until hot. Freezing is not recommended due to texture changes in hash browns. If you want a lighter option, use reduced-fat cheddar (or half cheddar/half part-skim mozzarella) to reduce calories while keeping the melty top.