Dutch Oven Breakfast Pizza
Crescent dough crust, sausage, eggs, and cheese baked over coals in a 12-inch oven.
- calories
- 520
- weight
- 9 oz
- cal / oz
- 58
- protein
- 24 g
- serves
- 6, scales
- prep
- 15 min
- cook
- 20 min
- total time
- 35 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dutch oven
- Campfire coals
- Car camping
- Basecamp
- Nut free
- Real dishes
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Refrigerated crescent roll dough | 1 tube | |
|---|---|---|
| Bulk breakfast sausage | 1 lb | |
| Shredded hash browns | 1 cup | thawed if frozen, or use the dehydrated kind rehydrated and squeezed dry |
| Sharp cheddar | 1 cup, grated | grate at home |
| Eggs | 3 | |
| Milk | 3 tbsp | powdered milk mixed with water works fine |
| Red bell pepper | 3 tbsp, diced | |
| Yellow bell pepper | 3 tbsp, diced | |
| Green onion | 1, sliced | |
| Parmesan | 3 tbsp, grated | |
| Salt | 1/2 tsp | |
| Pepper | 1 tsp |
Method
- Start about 25 briquettes. You want them ashed over before anything goes in the oven.
- Brown the sausage in the 12-inch dutch oven over a few coals. Drain the grease off into a can, not the ground.
- Wipe the oven, then unroll the crescent dough and press it flat across the bottom, pinching the seams shut so the egg does not run through.
- Scatter the sausage, peppers, hash browns, green onion, and cheddar over the dough.
- Beat the eggs with the milk, salt, and pepper in a cup and pour it over everything. Finish with the parmesan.
- Lid on. Bake 20 minutes with about 10 coals underneath and 15 on the lid, which holds roughly 350F. Rotate the oven and the lid a quarter turn every five minutes so it does not scorch on one side.
- It is done when the egg is set in the middle and the dough browns at the edge. Cut in wedges.
This is a scout dutch oven standard, and the reason it works is the crescent dough. It bakes into a crust that holds the egg custard instead of letting it soak into a soggy bottom layer, so you get something you can cut and hand out rather than scoop.
Rotating the oven matters more than the exact coal count. Coals burn unevenly and a stationary oven will run hot on one side and leave raw dough on the other. Everything else is prep you should do at home: grating, dicing, and slicing by a picnic table in the dark is the slow part, not the baking. Cooler required, so this one stays at the trailhead.
Packing
Grate the cheese, dice the peppers, and slice the onion at home and bag them separately. Dough, sausage, and eggs live in the cooler; crack the eggs into a bottle at home if the drive is rough.
Variations
- Skip the sausage and double the peppers for a vegetarian pan.
- Dehydrated hash browns rehydrated in hot water save cooler space on longer trips.
- A can of diced green chiles in place of one bell pepper.
https://www.boyscouttrail.com/content/recipe/pizza_for_breakfast-1347.asp