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 the Meat
Start with a 12″ Dutch oven. This is a big recipe and a regular skillet or sauce pan 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.
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
Next up, we’re going to add a combination of shredded potatoes, peppers, and onions that are actually a dish all by their lonesome. Start by chopped up a white onion and a red bell pepper. Add them to the sausage. Now, I roasted a poblano pepper, peeled and removed the seeds to limit the spice level – if you want spicy, keep the seeds in there. Dice and add to the pan.
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.
Grab about two pounds of red skin or russet potatoes and grate them with your cheese grater. (If you want to know how to make crispy hash browns, click here). Let them sit in water Drain the potatoes, then roll them up in cloth and squeeze to drain as much moisture as possible. Add to the pot.
Tip: Roll grated potatoes up in a large piece of cloth to squeeze excess water and prevent oil spattering.
Simmer for about ten minutes, stirring occasionally.
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.
Crack open six eggs and whisk them up good, stirring them into the Dutch oven. As soon as the veggies and potatoes are tender enough, pour the eggs evenly over the top. Sprinkle some salt or, for even more flavor, some Red River Ranch Seasoning.
Get your coals ready if you’re cooking at camp. Place the coals around a trivet and place the Dutch Oven on top of it. Add coals to the lid, rotating the pot one way and the lid another from time to time to cook evenly.
Tip: When cooking or baking on hot coals, frequently rotate the pot one way and the lid the other way to cook evenly and avoid any hot spots.
Once the eggs firm up, add the bacon back into the pan and cover with shredded cheese. When the cheese is completely melted, crack five more eggs over the top. When the egg whites are cooked through, you’re ready to chow down on all of this goodness.
Don’t forget to top off with some of my new salsa. Enjoy!
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
- 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 diced
- 1 roasted poblano pepper diced
- Kent’s Original Seasoning to taste or salt and pepper
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 10 eggs divided
- 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 the Dutch oven over medium-high heat. Cook until browned, about 6 minutes, stirring occasionally. Leave a little bacon grease, but drain any excess and remove the bacon to drain on a paper towel.
- Return to the Dutch oven or skillet and crumble in the sausage and cook until it begins to brown about 6 minutes, stirring occasionally. Stir in the onion, bell pepper and poblano.
- 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. 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.
Kent's Original Seasoning is available at KentRollins.com