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Grilled Breakfast Casserole

Grilled breakfast casserole with cheesy eggs, sausage, and golden hash browns baked in a Dutch oven. Layers cook over campfire coals until the eggs are set and the top turns golden.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 bag (20 oz) frozen hash browns
Breakfast sausage
  • 1 lb breakfast sausage Cooked and crumbled
Egg mixture
  • 12 eggs
  • 1 cup milk
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese and toppings
  • 2 cup shredded cheddar cheese
  • 0.5 cup green onions Sliced
Pan prep
  • 1 cooking spray

Equipment

  • 1 Dutch oven

Method
 

Prep the Dutch oven
  1. Spray a Dutch oven with cooking spray to coat the bottom and sides for easy release.
  2. Layer hash browns and cooked sausage in the bottom of Dutch oven in an even layer so the casserole bakes uniformly.
Make and layer the egg base
  1. Whisk together eggs, milk, salt, and pepper until smooth so the custard sets evenly.
  2. Pour the egg mixture over the hash browns and sausage to fill gaps and help everything bind together.
  3. Top with shredded cheddar cheese and green onions so the surface browns and stays flavorful.
Grill-cook over campfire coals
  1. Cover the Dutch oven with the lid and place it on campfire coals with additional coals on top of the lid for even heat from both directions.
  2. Cook for 30-35 minutes until eggs are set and the top is golden, visible as a firm center and browned cheese surface.
Rest and serve
  1. Let the casserole cool for 5 minutes before serving so it firms up and slices cleanly.

Notes

Pro tip: If your camp coals run hot, rotate the Dutch oven once halfway through cook time so the cheese browns without over-drying. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven or microwave until warmed through. Freezing works—freeze wrapped portions up to 2 months and thaw overnight in the fridge. For a lighter option, use turkey breakfast sausage instead of pork sausage to reduce fat while keeping the savory flavor.