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Dutch Oven Breakfast Pizza

Tuesday, January 13th, 2009

One of my Christmas presents was 101 Things to Do with a Dutch Oven. I am looking forward to trying many of the recipes in it. One of the things I especially like is that each recipe has a suggestion on cooking temperature and how amny coals may be needed to reach that temperature. Very handy for those who are new to Dutch Oven Cooking outside.

One recipe that I tried last week and enjoyed was “Breakfast Pizza”. The recipe calls for a 14-inch camp oven and feeds 8 people. My oven is only a 12-inch and I only need to feed three plus leftovers for lunch the next day. So the following is my modified recipe for my Dutch oven.

20 Breakfast Saugsage Links – cut into thirds
1 Bell Pepper – diced
1 Onion – diced

Cook the above together then remove and set aside.

1 tube of Refrigerator Buscuits

Arrange in the bottom of the Dutch oven as evenly as possible. Then add over the top the sausage mixture from above.

8 eggs well beaten
1/2 lb grated Monterey Jack cheese
1/2 lb grated mozzarella cheese
1 tomato – diced

Pour eggs over everything in the oven. The sprinkle on the cheese and tomato.

Bake for about 30 minutes at 325 using 8 coals on bottom and 16 on top. Serve with a side of salsa.

This altered recipe served six large slices easily.

Enjoy!

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