Dutch Oven Cheesy Bacon and Eggs Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 8 eggs
- 1/2 cup half-and-half cream
- 1 pound bacon strips chopped
- 1 package (20 ounces) refrigerated o'brien hash brown potato
- 1/2 to 1 teaspoon hot pepper sauce optional
- 2 cups (8 ounces) shredded cheddar-monterey jack cheese
- Carbohydrate 6.88696370579525 g
- Cholesterol 49.0053514546917 mg
- Fat 28.3402504324582 g
- Fiber 0 g
- Protein 11.0758393653753 g
- Saturated Fat 10.2458880051702 g
- Serving Size 1 1 serving (194g)
- Sodium 607.078055267699 mg
- Sugar 6.88696370579525 g
- Trans Fat 2.95989963685032 g
- Calories 328 calories
Directions Prepare campfire or grill for medium-high heat, using 32-36 charcoal briquettes or large wood chips. In a 10-in. Dutch oven, cook bacon over campfire until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Carefully press potatoes onto bottom and 1 in. up sides of Dutch oven. In a small bowl, whisk eggs, cream and, if desired, pepper sauce until blended. Pour over potatoes; sprinkle with cooked bacon and cheese. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-18 briquettes. Using long-handled tongs, place 16-18 briquettes on pan cover. Cook 20-25 minutes or until eggs are completely set and cheese is melted. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer. Yield: 8 servings. Originally published as Dutch Oven Cheesy Bacon & Eggs in Simple & Delicious June/July 2015 Print Add to Recipe Box Email a Friend
