Go Back

Grilled Breakfast Casserole

Grilled breakfast casserole with cheesy eggs, sausage, and golden hash browns baked in a Dutch oven over campfire coals. Layers set into a sliceable, golden top with simple egg-and-cheese richness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 20 oz frozen hash browns Use frozen for best structure while baking.
Breakfast sausage
  • 1 lb breakfast sausage Cook and crumble before layering.
Eggs
  • 12 eggs Large eggs for reliable set.
Milk
  • 1 cup milk Helps the casserole stay tender.
Cheddar cheese
  • 2 cup shredded cheddar cheese Reserve a little for extra topping if desired.
Green onions
  • 0.5 cup green onions Thinly sliced for even flavor.
Salt and pepper
  • 1 salt and pepper Season to taste.
Cooking spray
  • 1 cooking spray Prevents sticking in the Dutch oven.

Equipment

  • 1 Dutch oven

Method
 

Prepare the Dutch oven
  1. Spray a Dutch oven with cooking spray to coat the base and sides for easy release.
  2. Layer hash browns and cooked, crumbled breakfast sausage in the bottom of the Dutch oven in an even layer.
Mix and assemble
  1. Whisk together eggs, milk, salt, and pepper until smooth, with no streaks of egg.
  2. Pour the egg mixture over the hash browns and sausage, then spread gently so it soaks down between layers.
  3. Top with shredded cheddar cheese and sliced green onions to cover the surface.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid to mimic oven heat.
  2. Cook for 30-35 minutes until the eggs are set and the top is golden, with bubbling around the edges as a visual cue.
Rest and serve
  1. Let cool for 5 minutes before serving so the casserole slices cleanly.

Notes

Pro tip: aim for steady heat with roughly equal coals under and on the lid so the top browns without overcooking the eggs. Store covered in the refrigerator up to 3-4 days; reheat portions in a skillet or microwave until hot. Freezing is not recommended for best texture. For a dietary swap, use turkey sausage instead of breakfast sausage to reduce fat while keeping the same hearty layers.