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Grilled Breakfast Casserole

Grilled breakfast casserole with cheesy eggs, cooked sausage, and golden hash browns baked in a Dutch oven over campfire coals. Layered and cooked until the eggs are set and the top turns golden, then rested so it slices cleanly.
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Prep Time 20 minutes
Cook Time 35 minutes
rest time 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 bag (20 oz) frozen hash browns
Breakfast sausage
  • 1 lb breakfast sausage Cooked and crumbled
Eggs
  • 12 eggs
Milk
  • 1 cup milk
Cheddar cheese
  • 2 cup shredded cheddar cheese
Green onions
  • 0.5 cup green onions Sliced
Salt and pepper
  • 0.25 tsp salt and pepper To taste
Cooking spray
  • 1 cooking spray

Equipment

  • 1 Dutch oven

Method
 

Prepare the Dutch oven
  1. Spray a Dutch oven with cooking spray to prevent sticking. Make sure the base and sides are evenly coated.
  2. Layer the frozen hash browns and cooked, crumbled breakfast sausage in the bottom of the Dutch oven. Spread into an even layer so the casserole cooks uniformly.
Mix and assemble
  1. Whisk together eggs, milk, salt, and pepper until smooth. Pour the egg mixture evenly over the hash browns and sausage.
  2. Top with shredded cheddar cheese and sliced green onions. Cover the Dutch oven after topping so heat stays trapped.
Cook on campfire coals
  1. Place the covered Dutch oven on campfire coals, setting coals on top of the lid as well for even heating. Maintain an even coal bed for steady cooking.
  2. Cook for 30-35 minutes until the eggs are set and the top is golden. The casserole should look firm in the center with a browned, bubbling top.
Rest and serve
  1. Let the casserole cool for 5 minutes before serving. This rest helps it set up for easier scooping and cleaner portions.

Notes

Pro tip: If your coals are uneven, rotate the Dutch oven once during the cook to keep the top golden without over-browning. Store leftovers in the refrigerator for up to 3 days in a covered container; reheat in the oven at 350°F until warmed through. Freezing is not recommended for best texture, but you can assemble and refrigerate before cooking for up to 24 hours. For a lighter swap, use reduced-fat cheddar and reduced-fat milk.