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Prep Time: 45 Minutes
Yields: 8 Servings

If you’re planning a day of outdoor camping activity, you’ll need a hearty breakfast. This recipe should keep you going long into the afternoon’s fun.

2 pounds ground pork breakfast sausage
2 pounds frozen, shredded, hash brown potatoes
8 eggs, beaten with ¼ cup water
2 cups shredded Cheddar cheese

In a 12-inch camp Dutch oven with flanged lid, over hot coals, cook and crumble sausage. Using a slotted spoon, remove cooked sausage and drain on paper towels. In the same Dutch oven, add potatoes and cook until golden brown, evenly spread over bottom of Dutch oven. Place cooked sausage evenly over potatoes. Pour egg and water mixture over sausage layer. Sprinkle top with cheese. Cover and cook with 8 coals underneath and 16 on top for 20–25 minutes or until eggs are cooked.























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