BREAKFAST EGG CASSEROLE

Discuss recipes and cooking methods you use during your adventures or ask questions about food prep and techniques.
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eubi
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BREAKFAST EGG CASSEROLE

#1

Post by eubi » Mon May 26, 2008 3:03 pm

Sorry I didn't get this up sooner, Tim. This is a family favorite; my wife asks me to make it for dinner from time to time. This recipie is for a 12" Dutch Oven (DO).

1 doz eggs
2 lb bag frozen hash browns
Sausage or hot links
1/4 T dried mustard
Pepper
Cheddar Cheese

Break the eggs into a bowl and mix. Add dried mustard and salt & pepper to taste.

Set coals in a checkerboard pattern under the DO. Brown the meat in the bottom of the DO. If it's sausage, you have to be sure it's completely cooked. Hot Links are already cooked, they just have to be heated up.

A lot of you like onions, so fry them up in the sausage grease.

Some recipies have you add some cooking oil, but I leave it out and it comes out fine.

Put in hash browns and mix in with the sausage. Level everything out with a spatula.

Pour egg mixture over the top.

With 8 coals in a circle under the DO and 12 coals on the lid, bake for 45-60 minutes. Turn the DO and lid 90 degrees every fifteen minutes to even out the heat. About 10 minutes from the end, grate some cheese over the top and let it melt.

This works great as a breakfast burrito filling. I warm the burritos in aluminum foil over the top of the DO while the eggs are baking.

I bent a small cooling rack so it fits in the DO. It's also good for warming.
Attachments
DO_RACK.jpg
Burritos warm on top of the DO
DO_RACK.jpg (221.16 KiB) Viewed 6901 times
EGG CASS_600.jpg
MmMmMm!
EGG CASS_600.jpg (216.08 KiB) Viewed 6900 times
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Re: BREAKFAST EGG CASSEROLE

#2

Post by toms » Mon May 26, 2008 5:47 pm

That sounds and looks really good. I will have to try it out on the next trip - assuming I have enought hungry people to eat 12 eggs and bags of hash browns. I like the bent grill idea. Do you remember what size grill you started with or where you bought it?
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Re: BREAKFAST EGG CASSEROLE

#3

Post by traveltoad » Mon May 26, 2008 8:30 pm

I really like the bent coolng rack idea.
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eubi
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Re: BREAKFAST EGG CASSEROLE

#4

Post by eubi » Tue May 27, 2008 5:15 am

I think the cooling rack is about 9" square. Found it in the grocery store cooking tools section. I bought two. Broke the first one bending it, but attempt number 2 has worked for a couple years.

I originally made it to use inside the oven to keep things off the bottom. The idea to use it as a burrito warmer on top of the DO came to me just before I did it for the photo.

Actually, it didn't work as well as I thought. I think the reflectivity of the foil actually helped keep the burritos cool!

I do have foil that I have painted with high-heat black paint. I use it for my solar stove. Maybe I'll try that next time.

rich
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Re: BREAKFAST EGG CASSEROLE

#5

Post by toms » Wed Jun 11, 2008 5:47 pm

Eubi,
I am printing out the Breakfast Egg Caserole instructions so I can make it. Do you have suggestions on how much sausage (LBs), how many onions, and how much cheese? If you put the onions in would you need to add cooking oil?
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Re: BREAKFAST EGG CASSEROLE

#6

Post by BoBoNel » Wed Jun 11, 2008 7:30 pm

yummy............i'm just seeing this now for the first time. i dont have a DO but i think i need to add one to my WANT LIST and learn to use it. this rec. looks great.
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eubi
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Re: BREAKFAST EGG CASSEROLE

#7

Post by eubi » Fri Jun 13, 2008 6:06 pm

toms wrote:Eubi,
I am printing out the Breakfast Egg Caserole instructions so I can make it. Do you have suggestions on how much sausage (LBs), how many onions, and how much cheese? If you put the onions in would you need to add cooking oil?
I do a lot of this by feel.

The sausages I use are Lit'l Beef Smokies by Hilshire Farms. I get the 14 oz package and use about half of it.

If you are browning something greasy such as bacon, you don't have to add oil. The sausages I use are so lean they don't create any oil at all!

You are suposed to brown the onions in the oil with the meat. A couple Tblspn of oil should do the trick. Just add as many onions as you like. I don't like onions, so I'm not sure how much to use!

I just grate cheese over the top until I like the looks of it. You'll do this the last 10 minutes of cooking.

Hope this helps!

rich
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Re: BREAKFAST EGG CASSEROLE

#8

Post by toms » Fri Jun 13, 2008 10:21 pm

ok Rich - thanks. That will get me started and once I make one I am sure I will know what I want to increase or decrease.
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Re: BREAKFAST EGG CASSEROLE

#9

Post by TASOUND » Thu Jun 19, 2008 5:08 am

WOW, looks good :)

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Re: BREAKFAST EGG CASSEROLE

#10

Post by taugust » Thu Dec 04, 2008 11:51 pm

I was finally able to try this one too. Another great recipe. I used 2 one pound chubs of ground country sausage from Vons. Thinking about it afterward, that's a total of 4 pounds of food, plus the eggs. Again, lots of food. I fed 7 people with this and had leftovers for probably one more. I cooked for an hour and it was a little over done.

I made the bent rack which is cool, but waited too long to put the tortillas on. They should probably go on at least 20 minutes before the end. The rack makes a good lid stand as well.
Tim
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