Mountain Man Breakfast with Biscuits Video
Time to revisit the Dutch oven Mountain Man breakfast and and some biscuits for the perfect one pot outdoor breakfast!
(Closed captioning available on this video)
Mountain Man Breakfast with Biscuits Ingredients
12″ Camp Chef Dutch oven
8 small Crimini mushrooms, sliced
1 med yellow onion, diced
5 green onions, diced
8 oz shredded sharp cheddar cheese
12 eggs
1 sausage roll
6 large biscuits
1 lb shredded hash brown potatoes
Video Transcript:
Dan:
Hey, it’s Dan from Smokey Goodness.
And hearing the noises neighborhood and known universe [?] we watch the Cooking Everything Outdoors channel with Gary House right here on YouTube.
And you should too.
Come to think of it you are already here, so that’s cool.
Shut up, dog.
Presenter:
Okay, everybody, today we’re taking that Dutch oven Mountain Man breakfast you like so much and we’re kicking it up a notch on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Today, because it’s fall and it’s getting later in the year, what I’m going to be doing is taking that Mountain Man Breakfast that I made, gosh, what was it, like 3 years ago, and we’re going to kick it up just a notch.
What I mean by that is, is that normally when I make a Mountain Man Breakfast I’ll make it in one Dutch oven because we’re cooking in Dutch ovens again.
And then I will take another Dutch oven and I will make my biscuits.
But what we’re going to do is we’re going to put them both together today and we’re going to bake it all in one uno dish.
Okay, so let’s go over the ingredients real quick.
Now, first off, I’m using a 12 inch Camp Chef Dutch oven.
What I have here is about 8 small crimini mushrooms that I have just basically sliced up.
1 medium yellow onion that I have chopped up.
About 5 stocks of green onion that I have just diced up.
8 ounces of sharp cheddar cheese.
I like sharp.
A good Colby mix would be absolutely awesome also.
I have a dozen eggs.
Some Jimmy Dean regular sausage.
If you want to kick it up get some heat on it and get their hot style.
And, Jimmy Dean, make sure you sent me a check for this plug.
We’re going to be using biscuits out of a container.
I know cheddar biscuits, but that’s where we’re going to roll today.
This is just a pack of 8 big biscuits.
I have a full 1 pound of shredded hash browns.
Salt and fresh ground black pepper.
Okay, so let’s get our Dutch oven heated up and we’ll start cooking our sausage and onions.
So what I want to do, of course, is use gloves because it’s going to be hot.
Now, typically when we’re baking we’re going to want, on a 12 inch Dutch oven, only 9 coals in the bottom, but I’m going to be sauteing right now.
So I want to kick it up and I’m probably going to be putting into at least 20 on there though, I’m not going to really count.
And then I want to get my Dutch oven on top of that.
Just like that.
And you’ll notice that all I have is a 32 gallon garbage can lid in my Weber kettle.
Alright, now you can put a little bit of oil on the bottom of your Dutch oven if you need to.
I’m just going to put my sausage in there.
We’re going to use the grease from the sausage as our oil, if you will, I guess that’s the word I’m looking for, and break this up real quick.
Even though it’s going to bake for at least 35 to 40 minutes after we put everything together I still want to be safe and get my sausage cooked through.
And we’ll take our yellow onion that I’ve diced up here, chopped up.
I’m going to add that.
And then all I want you to do at this point is just saute this until the sausage is cooked and onions are translucent.
Our sausage is done sauteing.
I’ve actually taken it off the heat so I can do the next process.
And we’ll just let it sit aside right there.
That Dutch oven is pretty hot in the bottom and it’s actually going to start preheating that lid a little bit, so that’s a big win.
Have my dozen eggs in a pretty decent sized bowl and actually, I want to get some pepper in there.
Just a pinch of salt, not a lot because there’s definitely some salt in the sausage.
Okay, so we’ve got this nicely mixed up.
And now what I want to do is I’m going to add my biscuits to this.
And that sounds kind of crazy but that’s what we’re going to do here.
I just want you to drop it in the egg mixture right there.
We’re going to go for 6.
Alright, so let’s let those soak for about 5 minutes and we’ll get our potatoes and the mushrooms and onion and get that all mixed up next.
Okay, so let’s start mixing all of these up.
This is our hash brown mix and we’re going to add our mushroom.
Our green onions.
I’m going to add a little bit more salt, little bit more pepper.
And then what I want to do is I want to pour my egg into this.
Now, there’s no real great easy way to do this other than just pour it out, just try to keep the biscuits.
Okay.
And then just get in there and stir all this up.
Sausage and onion is done where I want it.
The mountain man hash browns are ready.
The biscuits are ready.
So we need to put this together, but I still got too many coals down on the bottom here.
So I want to knock some of these off.
Let’s get our Dutch oven back on there.
Okay.
We’re going to add our hash brown mixture.
And I want to get that and the sausage mixed up really good.
So we’re going to get that leveled off.
I’m going to get in here with my biscuits and I just want to lay those.
I will start with the center one.
And lay my biscuits around.
They’ve soaked up all that egg mixture.
Let’s get the lid on there.
Make sure it’s not too hot to handle.
And on the top of this I’m going to want about 15 coals.
So let’s take a look here and see what we got.
Now it’s going to look pretty good.
These are small.
There’s definitely more than 15 there, but that’s why I want a ring of coals around my perimeter.
So I just want them just 30-35 minutes somewhere around there and we’ll take a peek.
Okay, so we’ve been cooking for about 35 minutes now and we’ll get this thing here and take a quick peek.
Oh wow, look at that.
Okay, so our biscuits are browned up really nice.
We’ve got some good rise but the egg mixtures still needed to cook.
So what I want to do now is I want to take my coals off of the top so I don’t burn my biscuits.
And we’ll let this continue to bake.
So I’m going to do that.
And we’ll be back in probably another 10-15 minutes.
I think we’re ready.
So let’s take a look.
Oh yeah.
That’s what I’m talking about.
Now I need to add some cheese.
Alright, let’s finish melting that cheese and then we will serve it up.
Flies won’t let us.
We’re going to take a sample of our delicious Mountain Man Breakfast.
And look at that, cheese melted on there.
Oh my Gosh.
Do not count calories.
Get one of these out of here.
Wow.
Man, will you look at that?
Alright.
Oh my God.
You’ve got to try this.
Hey, I’m out of here.
Mountain Man Breakfast upgrade, not bad.
Hey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.
But without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
Two great companies with really fantastic products.
Go visit them.
Go say hi and go buy something.
If you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes, and of course, www.Coooking-Outdoors.com where I’m always coming up with something crazy and new.
This is Gary House.
And I will see you when I see you.
