Hearty Dutch Oven Breakfast

dutch oven breakfast

There is something about a one pot meal where all the flavors meld together, yielding a substantial and savory bowl of piping hot, satisfying breakfast.  You know, the kind that will keep you going all morning long, no problem?  That is what this dutch oven breakfast is all about.

I first came across this method when I met and dated my husband.  This was one of the breakfasts that his family had made for years, but most especially when they were camping together.  And while the dutch oven breakfast is good, it is even better after waking up in your sleeping bag and warming up as the sun rises over a beautiful mountain range.

I love to make this dish on the weekend when we have time for a nice big breakfast.  Who needs to go out when you can make all the fixin’s at home?

Equipment Needed:

Dutch Oven Breakfast

2 tablespoons butter (find grass-fed butter here)
2 onions, chopped
1 pound breakfast sausage (find pastured meats here)
8 medium sized potatoes, peeled and diced into 1-inch pieces*
8 eggs
Lacto-Fermented Ketchup

*red or yukon gold potatoes do not need to be peeled, but russet potatoes do!

  1. In a large French oven or pot, melt the butter over medium high heat.  Add the onions and cook until softened, about 5 minutes.  Add the sausage and brown, stirring as needed, about 5-8 minutes.  Add the potatoes and let them brown, about 10 minutes, stirring occasionally.  Add salt and pepper to taste.
  2. Pour in a 1/4 cup water, reduce the heat to medium low, and cover with a lid.  Let cook for 30 minutes or until potatoes are tender, stirring occasionally.  Check if the potatoes are done by poking with a fork to see if they are tender all the way through the center.
  3. After the potatoes are done, crack the eggs individually over the top of the mixture.  Stir all together until the eggs are cooked, about 2 minutes.  Serve.
  4. Add ketchup or hot sauce to taste.
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Comments

  1. Tricia Kauffman says:

    I’ve made this dish in a regular oven. I’ll have to try it this way. But I recently was introduced to the Dutch oven method of making no-knead sourdough bread. Yes, Dutch oven = awesome!

  2. This sounds delicious, thank you for the recipe! I have a question though: why did you specify the use of an unenameled Dutch oven?

  3. Just out of curiousity, why does the dutch oven need to be un-enameled? Thanks 🙂

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