This meal is really like dumping it in a bucket and off you go. It’s a take-on-any campout, campfire breakfast skillet (think Denny’s), but it’s topped off with biscuits and so much tastier.
With today’s Scouting for Food service project starting early, you are bound to have hungry Scouts and Venturers around 11 am, so here’s your brunch—make it ahead and put it on the coals just before you go, it will be ready when you get back
Here’s what you need:
A campfire or two dozen charcoal briquets hot and ready to go, a dutch oven, biscuits, eggs, potatoes, onion, garlic, bell pepper, breakfast meats and cheese. This recipe will serve a patrol sized group of eight.
- 2 tablespoons butter and olive oil or 4 tablespoons bacon greae
- 4 potatoes, diced with skin (about two cups)
- 1 onion, diced (about 1 cup)
- a pound of breakfast sausage and/or 2 cups diced ham and/or pound of bacon (with my Scouts, the more meat the better)
- 1 bell pepper, diced (about 1 cup)
- 2 cloves garlic, minced
- 8–12 eggs
- a package of cheese, shredded (sharp cheddar or pepper jack)
- package of flaky biscuits (10 biscuits) or use home made biscuits, but you will really like the flaky ones that come in your refrigerator case.
- Salt and Pepper to taste.
Get a good bed of hot coals in your fire pit or family barbeque or use a volcano fire starter to light the charcoal
- When the flames die down a bit or charcoal is ash white and hot, arrange a flat layer saving 12 briquets for the lid.
- Set dutch oven on hot coals. Be sure there is airflow under the dutch oven and not not directly on top of flames. If the flames are too high, set oven on the dutch oven lid using it as a heat baffle if necessary during the frying cycle (steps 4-8), which may give the fire more time to burn to coals
- Melt butter in oil, unless you are using bacon, which will give you plenty of fat.
- Toss in the sausage, crumbling as you fry. Fry until the meat loses the red color, then you can add the potatoes. (If you are using ham skip this step; just toss the ham and potatoes together. If using bacon, cut it into tiny pieces first, then brown it. Best of all, include all three for a triple meat skillet!)
- Add onions, pepper and garlic if your Scouts will allow it, then stir. Saute 5–10 minutes until slightly browned or onions are translucent.
- Add potatoes and stir to evenly coat with fats. Cook 10 minutes, turning only occasionally so they don’t break up. I like mine crispy brown.
- Evenly spread potato mixture over the inside of the dutch oven.
- Break eight eggs over top, stir to break yolks and replace dutch oven lid for 10 minutes. (With eggs, you can use as few as 6 or as many as 12 depending on how many people you’ll serve. I suggest at least one per person.)
- Once the eggs are setting add a layer of cheese. Don’t skimp on the cheese.
- Finally place the biscuits on top of the egg/cheese mix. You can tap them down into the mix a bit or just cover the top.
- Put the lid on and double the coals on top, then throw on a few more. I’d end up with five-six on bottom and 12 or more on top.
Turn the dutch oven and the lid ¼ turn in opposite directions every five minutes; this will helps even out cooking temperatures. Check it at ten minutes. Once the biscuits are golden on top, it’s done. Take the lid off and melt a pad of butter on the top of each biscuit. Add honey or your favorite jam and enjoy!
So how did those donuts taste after the service project anyway?
Author: Darryl Alder | Strategic Initiatives Director, Utah National Parks Council, BSA, but I’s rather be cooking!