Go Back

Grilled Breakfast Casserole

Grilled breakfast casserole with a cheesy egg base, crumbled breakfast sausage, and golden baked hash browns in a Dutch oven. Cook it on campfire coals for set eggs and a browned top that slices clean.
Print Recipe Pin Recipe
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
  

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

Equipment

  • 1 Dutch oven

Method
 

Prepare and assemble
  1. Spray a Dutch oven with cooking spray to coat the sides and bottom for easy release.
  2. Layer frozen hash browns and cooked, crumbled breakfast sausage in the bottom of the Dutch oven in an even layer.
  3. Whisk together eggs, milk, salt, and pepper until smooth, then pour over the hash browns and sausage so everything is covered.
  4. Top with shredded cheddar cheese and sliced green onions for a browned, savory finish.
Campfire bake
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid to create even heat.
  2. Cook for 30-35 minutes, until the eggs are set and the top is golden, with visible browning at the cheese.
Rest and serve
  1. Let the casserole cool for 5 minutes before serving so it slices cleanly and thickens slightly.

Notes

Pro tip: use a full cover of heat—coals under the Dutch oven plus coals on the lid—so the eggs set evenly and the cheese browns. Store leftovers in the refrigerator up to 3 days; reheat portions in a covered pan or microwave until hot. Freezing is not recommended due to texture changes in eggs and hash browns; for a lower-fat option, use reduced-fat cheddar and turkey sausage if you prefer.