Last week I reviewed the Cub Scout Camp out we hosted at The Magic Farmhouse. I’m going to continue with that topic today focusing on our morning activities.
Once they were awake the boys immediately, with a capital ‘E’, ran back to the maze. I didn’t know it could be such a hit. While the kids went crazy the parents were preparing to prepare the meal. Once we had all of our ingredients outside and on our prep table we called the boys over. In groups, according to den, the boys helped make US breakfast!!
In preparation for our camp out I completed the Boy Scouts of America’s Basic Adult Leader Outdoor Orientation (BALOO). One of the activities was preparing food at the camp fire. We were each in charge of our own meal and then as a group we make a wonderful peach dessert using a dutch oven. For years I’ve listed to my hubby talk about the ovens however, I couldn’t place a face to the name. I really did know what all the buzz was about. Now I do – and I knew what it was all the time, just didn’t know it had a name. The best portion of the orientation was by far the cooking. It reminded me of ‘true’ camping. Since we purchased our camper in 2003, we’ve seldom gone tent camping. Prior to having children we would often boat and then tent camp along a nearby river. Needless to say I came home from BALOO boasting of our experiences talking quite a bit about the dutch oven and tent camping.
It just so happens that my birthday fell the week after BALOO training. Guess what my hubby and boys got me! Guess? You’ll never guess. A Dutch Oven!! I was so super excited! And that brings us back to today’s story…
Now that a dutch oven was available we merged a breakfast recipe from the cookbook which accompanied the oven and a recipe provided to me by another den leader (I will post the cookbook recipe at the very bottom of this post). Due to the size of our oven and the hungry kiddos who I knew would be getting restless we went with something like this…
The Magic Farmhouse Dutch Oven Breakfast Casserole
- 2 lbs. sausage (we used pre-cooked sausage patties which were broken up into little pieces)
- 2 doz. eggs (we pre-scrambled ours)
- 2 cups (approx.) Bisquick mix
- Milk – enough to get the mixture a fluffy consistency
- Sharp Cheddar Cheese – 2 cups or more depending on your taste buds
Rub a bar of soap around the bottom of the oven. According to my instructors, this will help with clean up time and preserves your oven. Pre-season the dutch oven using butter or cooking spray. Add eggs and Bisquick. Stir gently until it’s somewhat mixed. Then slowly add milk and stir. Continue until the consistency is just shy of being able to pour. Cover with cheese. Each den was responsible for adding the ingredients or stirring. It was a great way to incorporate some teamwork instruction. Now comes the tricky part…
Place the top on the oven and cook with 8 coals underneath the oven and 16 on top for 20 to 25 min. DISCLOSURE: We have found that these instructions will sometimes work but you will probably need to adjust things depending on how hot your coals are and what type of coals you are using. To keep things real we used hot coals left over from the fire pit. In the cookbook, they are talking about grilling charcoals.
Ours cooked in about 15 min. Just in time because the kids were turning into animals. Aside from needing salt it turn out very well….nice and yummy! The boys were pretty proud of themselves which was the cherry that topped the cake!
Since the camp out we’ve been trying different recipes, dutch style. We recently made an outstanding pot of Chili. Instead of cooking on coals, my hubby decided to try it out on his grandparents’ old wood burning stove. This made for easy cleanup and a nice history lesson for the boys.
I challenge you to start going dutch with your cooking! I’ve heard it provides additional iron to your food. I can’t verify that as true however, when your anemic like me you are willing to try anything. (Yes, my hemoglobin has dropped again…another topic for another day.)
Happy cooking, dutch style!!
Mountainman Breakfast – taken from ‘Camp Dutch Oven Cooking 101: from Backyard to Backwoods’ published by Lodge 1896
- 2 lbs. sausage
- 2 lbs. frozen hash brown potatoes
- 8 eggs, beaten with 1/4 cup water
- 2 cups cheese, grated
In a 12 inch Lodge Camp Dutch Oven oven full bed of hot coals, fry and crumble sausage. Remove cooked sausage and drain on paper towels. Using the sausage drippings in the pan, brown potatoes, and spread them evenly in bottom of camp oven. Place cooked sausage over potatoes. Pour eggs over sausage layer. Sprinkle top with cheese. Cook with 8 coals underneath and 16 on top for 20 to 25 min., until eggs are cooked.