Breakfast Casserole

Breakfast Casserole


  • 1  pound(s)  bacon
  • 1  medium onion
  • 1  32 oz. package frozen hashbrowns
  • 1  dozen eggs
  • 8  oz. cheddar cheese


Chop bacon and sauté in a cast iron dutch oven until bacon is crisp. Chop onion and add to bacon, sauté until tender. Add hashbrowns, stir until combined. Beat eggs together and add to dutch oven. Put lid on top and place some coals on the top of the lid. Bake about 25 minutes on a low campfire. Sprinkle cheese on top of the casserole, replace lid and let bake for about 5 minutes more. Serve with Red Hot or your favorite salsa.

Mary Almanza - Toledo, OH


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