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Grilled Breakfast Casserole

Grilled breakfast casserole with cheesy eggs, crumbled breakfast sausage, and golden hash browns baked in a Dutch oven. Cook over campfire coals for an easy crowd-pleaser with a set, tender center and browned top.
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Prep Time 20 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Prep and assemble
  1. Spray the inside of a Dutch oven with cooking spray so the casserole releases cleanly after baking. Aim for an even coat on the bottom and sides for fewer stuck spots.
  2. Layer the frozen hash browns and the cooked, crumbled breakfast sausage in the bottom of the Dutch oven. Spread them into an even layer so the eggs set uniformly.
  3. Whisk together the eggs, milk, salt, and pepper in a bowl until smooth. Pour the mixture over the hash browns and sausage so everything is covered.
  4. Top with shredded cheddar cheese and sliced green onions. Add the cheese all the way to the edges for a golden, cheesy top.
Grill-bake over campfire coals
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid for even heat. This mimics oven baking from both directions.
  2. Cook for 30-35 minutes until the eggs are set and the top is golden. Look for a firm center that doesn’t jiggle and a browned, bubbling cheese surface.
Rest and serve
  1. Let the casserole cool for 5 minutes before serving. This short rest helps the layers set so you can scoop neat squares.

Notes

Pro tip: use a deep, even bed of coals and keep the lid on with coals balanced on top and bottom for consistent browning. Refrigerate leftovers in a sealed container up to 3 days; reheat portions in the microwave or on a skillet. Freezing is not recommended because the hash browns and eggs can soften and water out after thawing. If you want a lighter option, swap the milk for 2% milk and use reduced-fat cheddar while keeping the same bake time.