Forget soggy cereal and lukewarm coffee! Elevate your camping breakfast game with this delicious and easy Dutch oven recipe. This hearty, satisfying meal is perfect for a chilly morning in the great outdoors, proving that even the simplest camping trip can include amazing, homemade cooking. Get ready for a breakfast that’s both delicious and effortlessly impressive, even if you're a beginner in the kitchen. This recipe is ideal for those looking for quick dinner ideas or healthy meals that are easy to prepare and transport.
Ingredients:
- 6 slices of thick-cut bacon, diced
- 1 medium onion, chopped
- 2 bell peppers (any color), chopped
- 1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry
- 8 large eggs
- 1 cup milk or cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- 1 tablespoon olive oil or bacon grease
- 10-inch Dutch oven with lid and heat-resistant gloves
Instructions:
Get Started:
- Prepare your Dutch oven: Lightly grease the inside of your 10-inch Dutch oven with olive oil or bacon grease. This prevents sticking and ensures easy cleanup.
Cook the Bacon and Vegetables:
- Add the diced bacon to the Dutch oven and cook over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon grease in the pot.
- Add the chopped onion and bell peppers to the Dutch oven and sauté in the bacon grease for about 5-7 minutes, until softened. Stir occasionally to prevent burning.
- Stir in the thawed and squeezed spinach. Cook for another 2-3 minutes until heated through.
Make the Egg Mixture:
- In a large bowl, whisk together the eggs, milk (or cream), salt, and pepper.
Combine and Bake:
- Add the cooked bacon, spinach and vegetable mixture to the egg mixture. Stir gently to combine.
- Pour the egg mixture into the prepared Dutch oven. Sprinkle the shredded cheddar cheese and chopped chives evenly over the top.
- Place the lid on the Dutch oven. If using coals, place 6-8 briquettes under the Dutch oven and 10-12 briquettes on top of the lid. Adjust the heat as needed, maintaining a medium-low temperature for even cooking.
- Bake for approximately 20-25 minutes, or until the eggs are set and the cheese is melted and bubbly. Check for doneness with a knife inserted into the center; it should come out clean. If using a camp stove, cook over medium-low heat for around the same time period, carefully monitoring heat.
Serve and Enjoy:
- Carefully remove the Dutch oven from the heat using heat-resistant gloves. Let it cool slightly before serving. This hearty breakfast is perfect for sharing amongst your camping crew!
Cooking Tips & Variations:
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicier kick.
- Add some meat: Sausage, ham, or chorizo would be delicious additions to this recipe. Just cook them with the bacon and vegetables.
- Veggie variations: Use your favorite vegetables! Mushrooms, zucchini, or tomatoes would all be great additions.
- Cheese options: Experiment with different cheeses like Monterey Jack, pepper jack, or even a Mexican blend.
- Herb variations: Fresh parsley, dill, or oregano would also be wonderful additions.
- Make it ahead: You can prepare the vegetable and bacon mixture ahead of time and store it in the refrigerator until you're ready to cook. This will save you time at the campsite.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 20-25g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 10-15g
This Dutch oven camping breakfast is a delicious and easy way to start your day in the great outdoors. The best recipes are often the simplest, and this one is sure to become a favorite among your family and friends. Enjoy!