Mountain Man Breakfast
Howdy y'all. Thanks for stopping by camp on a glorious day and checking out our latest recipe. Cooking for a lot of hungry cowboys over the years taught me so much about preparing delicious food that could fill a man up and give him energy to work through a hard day. This recipe is a large breakfast casserole that combines the best breakfast foods to make a feast fit for a cowboy.
Start with a 12" Dutch oven. This is a big recipe and a regular skillet or saucepan is not going to cut it.
Start by frying up a pound of bacon. You can cut the bacon into pieces before you toss them in the pan, or you can crumble them after. When the bacon is cooked, remove the meat but leave the grease behind - we'll be needing it to stay in there for maximum flavor.
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Crumble your breakfast sausage into the bacon grease and cook until no longer pink.
Tip: Never use metal utensils on cast iron. This will harm the seasoning, instead wood is best.
Get Out Your Hash Knife
Tip: While the roasted poblano is still hot, place inside a plastic bag with a tablespoon or two of water and set aside. In five minutes or so, the skin will easily peel right off.
Tip: Roll grated potatoes up in a large piece of cloth to squeeze excess water and prevent oil spattering.
Tip: If you ever want to make hash browns with peppers and onions, follow this exact recipe without the meat, cooking them in bacon grease or butter until crispy and brown.
As always, thanks for stopping by. Please don’t forget to subscribe to our YouTube Channel for new recipes. Shannon and I are grateful for each and every one of you. We’re glad to call you family!
Mountain Man Breakfast - Cowboy Kent Rollins
Ingredients
-
10
small red potatoes
or (2 pounds frozen hash browns)
-
1
lb
bacon
cut into bite-sized pieces
- 1 lb ground breakfast pork sausage
-
1
white onion
chopped
-
1
red bell pepper
chopped
-
1
roasted poblano pepper
chopped
-
Kent’s Original Seasoning
to taste or salt and pepper
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
-
10
eggs
divided
Instructions
- Heat the oven to 350 degrees F. Lightly butter a 12- inch Dutch oven.
- If using red potatoes, grate the potatoes into a bowl and cover with water. Set aside. Skip to the next step if using hash browns.
Add the bacon to a 12-inch cast iron, or oven-safe skillet, or Dutch oven over medium-high heat. Cook until browned, about 5 minutes, stirring occasionally. Remove the bacon and place on a paper towel. Leave about 2 tablespoons of bacon grease in the skillet and discard the rest.
Return to the skillet and crumble in the sausage and cook until it begins to brown about 5 minutes, stirring occasionally. Stir in the onion, bell pepper and poblano.
If using red potatoes, drain the potatoes from the water and pat dry with a towel. Stir into the sausage mixture and cook until the peppers and onions are tender, about 4 minutes. Season to taste with Kent’s Original Seasoning.
- Place 6 of the eggs in a medium bowl and whisk until smooth. Pour the eggs evenly over the sausage mixture. Sprinkle the bacon on top. Bake for about 45 minutes or until the eggs set up.
- Sprinkle the cheeses evenly over the top and cook for another 5 minutes or until the cheese melts. Crack the remaining eggs on top and bake until the eggs are sunny side up, about 5 minutes. Serve warm.
Notes
Kent's Original Seasoning is available at KentRollins.com