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Grilled Breakfast Casserole

Grilled breakfast casserole with a cheesy egg base, cooked sausage, and golden hash browns baked in a Dutch oven. Layers come together into a set, sliceable campfire breakfast with a browned top.
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Prep Time 20 minutes
Cook Time 35 minutes
rest time 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 20 oz frozen hash browns
Breakfast sausage
  • 1 lb breakfast sausage cooked and crumbled
Eggs
  • 12 eggs
Milk
  • 1 cup milk
Shredded cheddar cheese
  • 2 cup shredded cheddar cheese
Green onions
  • 0.5 cup green onions sliced
Salt
  • 0.5 tsp salt to taste
Black pepper
  • 0.25 tsp black pepper to taste
Cooking spray
  • 1 cooking spray

Equipment

  • 1 Dutch oven

Method
 

Prep
  1. Spray a Dutch oven with cooking spray so the casserole releases cleanly after grilling. Make sure the sides and bottom are coated.
  2. Layer the frozen hash browns and cooked, crumbled breakfast sausage in the bottom of the Dutch oven. Distribute them evenly for uniform set eggs.
  3. Whisk together eggs, milk, salt, and black pepper until smooth, then pour over the hash browns and sausage. Pour slowly so the egg mixture soaks through the layers.
  4. Top with shredded cheddar cheese and sliced green onions. Press the cheese down lightly so it melts into the top layer.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with coals on top of the lid. Aim for an even heat spread for consistent golden browning.
  2. Cook for 30-35 minutes until the eggs are set and the top is golden. Look for firm edges and a browned, bubbling surface.
Finish
  1. Let the casserole cool for 5 minutes before serving. This brief rest helps the layers set so each slice holds together.

Notes

Pro tip: pre-cook and crumble the breakfast sausage ahead of time so it browns faster and stays evenly distributed. Refrigerate leftovers in a sealed container for up to 4 days; reheat in a covered pan or microwave until hot. Freezing isn’t recommended for best texture, but you can freeze up to 1 month if needed. For a lower-fat swap, use reduced-fat shredded cheddar and a lower-fat milk.