Dutch Oven Breakfast

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Dutch Oven Breakfast

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Dutch Oven Omelet

1 12"shallow dutch oven
1lb. of sausage
1 red onion (diced)
1 14oz. stewed tomatoes (Italian)
1 lb. of sharp cheddar cheese (shredded)
12 eggs
Seasonings (Italian, garlic, and thyme)

Start with a clean dutch oven - cook meat until done - add onion, tomatoes, and seasonings - stew until boiling - beat eggs lightly and add - stir eggs as they cook, from the sides and bottom of oven - when half cooked, add half the cheese.

Cooking - add lid - 25 hot bricketts on bottom for 10 minutes - add the remainder of cheese - take 15 of the bricketts from the bottom and add to the top for 10 minutes.

Serve and Enjoy!!!

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Dutch Oven Peach Cobbler

1 12" shallow dutch oven
1 yellow cake mix
1 28oz. can sliced peaches
1 can root beer

Start with a clean dutch oven - Drain peaches - Empty into dutch oven - using the can, cut the peaches into smaller sections - using your fingers, pull the peaches one finger's width from the side of the dutch oven - add yellow, or spiced cake mix spread level - use a fork to break the lumps - add root beer pouring from the outside to the center.

Cooking - Use 10 hot bricketts on the top and 15 hot bricketts on the bottom for 15 minutes - At 15 minutes, put all bricketts on top for 5 more minutes.

Note: Varied cake mixes will make varied flavors - Ex. - Spiced cake mix will give a breakfast flavor.

Conventional oven - Same procedure - Bake at 350 degrees in glass or clay - covered for 15 minutes - remove cover for last 5 minutes.

Serve and Enjoy!!!

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