Mountain Man Breakfast

We usually made this in the Dutch oven while camping, but nowadays we often just make it in a pot in the oven. And it’s always delicious. You can have a pound of sausage and bacon, but we do find that it might be a little overwhelming and greasy with both. Also, you need lots of eggs. Otherwise, the eggs mostly just act like a binder. So if you can have more than 18, even better. The one in the picture was made with 30 eggs, 8 oz. cheese, 2 gigantic potatoes, 1 lb. bacon, 1 onion, and ketchup on top. It definitely needed the ketchup, and it probably could’ve had a little less potato.

And hurray, this one is naturally gluten free!

Mountain Man Breakfast

  • Servings: 6?
  • Difficulty: medium
  • Print

A hearty and filling breakfast.


  • 1 lb. Sausage or Bacon (or both)
  • 1 pkg. frozen Hash Browns (about 4 c.) or sliced potatoes
  • 1 Onion, chopped (optional)
  • 18-30 Eggs, beaten with Milk (at least 2 eggs/person)
  • 1-2 c. Shredded Cheese (like cheddar)
  • Salt and Pepper to taste


In 12” Dutch oven, brown sausage or bacon and crumble bacon into pieces. Add onion to cook. Add hash browns (or you can use potatoes O’Brien with onion and pepper already included). Cook until the potatoes are mostly done, so the rest will cook faster. Pour eggs beaten with milk over all (milk is optional). Top with cheese and cook 45 minutes–1 hour until set and slightly brown. For conventional oven, bake at 350-375° for 45 minutes.

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