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Grilled Breakfast Casserole

Grilled breakfast casserole with cheesy eggs, sausage, and hash browns baked golden in a Dutch oven. Layered and grilled over campfire coals until the center is set and the top turns golden-brown.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

hash browns
  • 20 oz frozen hash browns Use a 20 oz bag.
breakfast sausage
  • 1 lb breakfast sausage, cooked and crumbled
eggs
  • 12 eggs
milk
  • 1 cup milk
cheddar cheese
  • 2 cup shredded cheddar cheese
green onions
  • 0.5 cup green onions, sliced
salt and pepper
  • salt and pepper to taste
cooking spray
  • cooking spray

Equipment

  • 1 Dutch oven

Method
 

Prep and layer
  1. Spray a Dutch oven with cooking spray to coat the surface. This helps prevent sticking when the casserole is unmolded and served.
  2. Layer hash browns and cooked sausage in the bottom of the Dutch oven. Spread them evenly so the egg mixture bakes through the center.
  3. Whisk together eggs, milk, salt, and pepper until smooth, then pour over hash browns and sausage. Aim for even coverage so the casserole sets uniformly.
  4. Top with cheese and green onions. The cheese should sit on top so it melts and forms a golden layer.
Campfire bake
  1. Cover the Dutch oven and place it on campfire coals with coals on top of the lid. The top heat mimics an oven, creating even browning.
  2. Cook for 30-35 minutes until eggs are set and the top is golden. Look for a firm center and bubbling/melted cheese on top as the visual cue.
  3. Let the casserole cool for 5 minutes before serving. This short rest helps the slices hold together for serving.

Notes

Pro tip: ensure the sausage is fully cooked and crumbled before layering so the casserole sets without greasy pockets. Store leftovers in the refrigerator up to 3-4 days in an airtight container. Freeze yes: portion and freeze up to 2 months, then reheat covered in the oven until hot. For a lighter option, swap half the cheddar for reduced-fat cheddar while keeping the same bake time.