John Wayne Eggs

1 dozen eggs

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

2 cups cottage cheese 

1 lb pepper jack or Monterey Jack or cheddar cheese, grated

1 small can green chilis

1/2 cup melted butter

Beat eggs until lemon colored. Add everything. 350 for 30 minutes, or until lightly browned.

For Dutch oven:

Pour mixture into greased Dutch oven. 14 coals on top, 12 coals on bottom. Cook for 40 minutes—check to make sure it’s lightly browned.

This is our family’s traditional Christmas breakfast:) It adapted perfectly for the Dutch oven. Enjoy!

Dutch Oven Baked Oatmeal

 

Ingredients

• 3 tablespoons unsalted butter
• 3 cups old-fashioned oats
• 1 cup chopped walnuts
• 1/2 cup raisins or fresh blueberries (personal preference; if you go with blueberries then use closer to 3/4 cup)
• 1/2 cup light brown sugar (more for serving and sprinkling on top)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups whole milk
• 3 large eggs, beaten
• 1/4 cup pure maple syrup (more for serving)
• 1 chopped apple
• 1 banana, mashed/chopped

*I chose bananas, apples, and blueberries because I like them, but you can replace any or all of those with whatever fruit you'd like! Chocolate chips would also be good.

Directions

1. Heat briquettes. You'll want to cook at 350 degrees, so heat about 30 (8-10 on bottom, 16-18 on top, a few extra).
2. Place 8-10 briquettes on bottom of your dutch oven. Melt butter in the dutch oven. Once it has melted, swirl the dutch oven around (or use a spoon/spatula/etc.) so the butter coats the bottom and about 2 inches up the sides of the pot.
3. Add oats, walnuts, raisins/blueberries, brown sugar, baking powder, cinnamon, and salt to your dutch oven. Mix together loosely. Add in milk, beaten eggs, maple syrup, apple, and banana and stir to combine. Sprinkle a little more brown sugar on top of the oatmeal (optional) and place the lid back on the dutch oven. 
4. Cover the lid with 16-18 briquettes. Cook until the oatmeal is puffed slightly and set, about 20-25 minutes. Rotate the dutch oven about every 5 minutes for even cooking.
5. Uncover the dutch oven and let the oatmeal sit for about 5 minutes, then serve with extra brown sugar and maple syrup if desired.

By: Mason Straddeck, March 2026

Mexican Camping Chilaquiles

 

Ingredients

• 1 15- oz bag Juanitas tortilla chips
• 1 16- oz can enchilada sauce (red or green, depends on taste)
• 1/2 cup cotija cheese
• 4-6 eggs

FILLING

• 1 cup roasted corn
• 1 cup cooked ground beef (seasoned with chili, paprika, cumin, salt, garlic)
• 1 4- oz can diced green chiles
• 1 lime juiced
  
• sea salt, to taste
• ground black pepper, to taste

SERVE WITH

• Crumbled cotija cheese
• Chopped cilantro
• Mexican crema sauce
• Lime slices
• Hot sauce

Instructions

• Combine filling ingredients. You can substitute any meat or veggie for the corn and ground beef. Toss filling with green chiles, lime juice and season to taste. If filling ingredients are bland, a bit of cumin can help punch up the flavor.
• Grease Dutch Oven with olive oil.
• Pour in a layer of corn tortillas/chips, then 1/3 of filling mixture, 1/3 of cheese and a generous pour of enchilada sauce. Continue layers until you get to the top.
• Create indentations for each egg. Sprinkle cotija cheese over the top and crack eggs into each nest, season with salt and pepper and cover with lid.
• Place on 10-15 briquettes for approximately 20-30 minutes. Then top the dutch oven with 6-8 pieces of charcoal. Rotate lid and dutch oven at 15 minutes.
• Cook until dish is cooked through and egg whites are set with runny yolks.
• Serve with cotija, crema, cilantro, lime slices and hot sauce.

Nicole Hunn's Gluten Free German Pancakes!

 

Ingredients 

• ▢-1 ½ tablespoons (21 g) unsalted butter
• ▢-¾ cup (6 fluid ounces) milk, at room temperature
• ▢-3 (150 g (weighed out of shell)) eggs, 150 g, weighed out of shell at room temperature
• ▢-¾ cup (105 g) basic gum-free gluten free flour blend, (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)
• ▢-¼ teaspoon kosher salt

Instructions 

• Use 8-10 briquettes on bottom and on top of your oven.
• Coat oven with the butter until the butter is melted, while you make the batter.
• Combine milk, eggs, flour blend, and salt, and mix until smooth Continue mixing until the batter will be thin.
• Pour the batter into the oven. Bake for 20-30 minutes.
• Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 20-30 minutes). Remove from the oven.
• The pancake should lift easily from the oven. If it seems stuck on any sides, loosen it with a knife and slide it from the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools.
• Allow to cool briefly before slicing into 6 wedges and serving warm, garnished with fruit (in the winter, I like to serve it with citrus; in the summer, with berries), a light dusting of confectioners’ sugar, and maybe a dollop of whipped cream.
• Enjoy!

Mama Cole's Puffed Pancakes

 

Mama Cole's Puffed Pancakes

Ingredients:

- 5 Tablespoons of butter

- 1/2 Teaspoon of salt

- 1 1/4 Cup of Flour

- 8 Eggs

- 1 1/4 Cup of Milk

Instructions: 

1. Heat the Dutch oven with 25 briquettes, 8 on the bottom and 17 on top. 

2. Melt the butter in the Dutch oven. 

3. Mix the salt, flour, eggs, and milk in a bowl. 

4. Once the butter is melted and beginning to brown, pour in the egg-flour mixture. 

5. Cook for thirty minutes. No peeking; otherwise the pancake will fall and not be fluffy. 

6. Serve hot. Best served with powdered sugar. 

Oatmeal Chocolate Chip Dutch Baby & Buttermilk Syrup

 

Lemon Blueberry French Toast

Ingredients:

• 1 loaf French Bread
• 6 eggs
• 1/2 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup frozen blueberries
• zest of one lemon

Lemon Glaze:

• 1 cup powdered sugar
• juice of 1 lemon
• 1 Tablespoon water

Directions:

1. Use stale bread and cut into 1/2 inch cubes.
2. In a large mixing bowl whisk together eggs, heavy cream, sugar, vanilla, and cinnamon.
3. Pour over the bread and mix well.
4. Allow to sit and absorb for at least 2 hours, or overnight in the fridge.
5. Bake for 30 minutes.
6. After baking, pour glaze over while warm.

Cinnamon French Toast Casserole

 Ingredients 

• 1/2 stick butter, melted
• 2-12.4oz cans refrigerated cinnamon rolls with icing 
• 6 eggs
• 1/2 cup heavy cream
• 2 tsp ground cinnamon
• 2 tsp vanilla
• 1 cup chopped pecans
• 1 cup maple syrup 

Directions: 

1. Lightly grease the Dutch oven
2. Pour the melted butter into the prepared oven
3. Open and separate the cans of dough into 16 rolls, set icing aside
4. Cut each cinnamon roll into 8 pieces, and place cut rolls in a single layer on the bottom of the Dutch oven
5. In a medium bowl, beat eggs with cream, cinnamon, and vanilla until well blended
6. Gently pour egg mixture over roll pieces
7. Sprinkle with the chopped pecans, and drizzle the maple syrup over top
8. Place the lid unto the Dutch oven and add 9 coals on bottom and 18 on top
9. Bake at 375 degrees for 25-28 minutes or until golden brown
10. Remove from the coals and let cool for 15 minutes
11. Drizzle with icing 

Dutch Oven Baked Apples

Prep Time

10-15 minutes

Cook Time

45-55 minutes

Ingredients

8 apples, honeycrisp or Granny smith work best
1 1/2 cup rolled oats
1 1/2 cup brown sugar
10 tablespoon butter, very soft or melted
3 teaspoon ground cinnamon
0.5 teaspoon salt

 

Instructions

1. Make the filling: While the charcoal is getting ready, mix oats, brown sugar, softened butter, and salt in a small bowl.
2. Carve the apples: Use a small spoon to carve out the middle of the apples, starting from the top and working your way down to the core. Be sure to not carve through the bottom or else the filling will spill throughout the dutch oven.
   
3. Fill the apples: Pack the oats and sugar mixture into the carved apples.
4. Bake the apples in a Dutch oven: Place the filled apples upright in the Dutch oven over hot charcoals, cover with lid and hot charcoal on top.
5. Bake for 45-55 minutes at 350 degrees: Until the apples are soft and the filling is crispy.
6. Serve topped with whipped cream and enjoy!

Pre-cooked                                          Cooked Apples

 

 

Jamaican Banana Porridge

 I always imagined porridge as just being slop, but turns out it's really good! This recipe is the perfect size for a 10in, 4qt dutch oven. A 12 inch may need to be adjusted up a bit. 

Ingredients: 

• 3 Green bananas
• 2 Cups (452 g) Fresh coconut milk
• ½ tsp (0.5 tsp) Ground Cinnamon
• ½ tsp (0.5 tsp) Nutmeg 
• ½ tsp (0.5 tsp) Allspice
• 1 tsp Vanilla extract
• ¼ tsp (0.25 tsp) Salt
• 1 ½ Cup (354.88 g) Water
• Sugar To sweeten
• Condensed milk To sweeten

Make sure you are using green bananas. You can get some very green ones from the Asian Market. You need the starch content of green bananas. 

Instructions

• Wash and peel the bananas. Cut then into three pieces and blend with the coconut milk and grated nutmeg. (Be warned, green bananas are a lot harder and are a pain to peel)
• Pour the water in a pot along with the salt and put to boil on medium heat. 
• When the water boiled pour in the banana blend, along with the cinnamon, allspice, and vanilla. Stir continuously until the porridge starts thicken.
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• As the porridge thicken, turn the heat down to medium low and let it cook for about 5 to 10 minutes. Stir occasionally. (For dutch oven, I just removed some of the briquettes in order to turn down the heat.
• Sweeten to your taste. For this amount, I just dumped a whole can of sweetened condensed milk in and it turned out really well. 
• Serve!

Apple Cinnamon German Pancake

 Description

This slightly sweet German pancake with slightly caramelized cinnamon apple topping is sure to be a favorite. Serve with syrup or other toppings for a delicious, satisfying, nutritious breakfast.

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

• 6 egg
• 1 cup milk
• 1 cup all-purpose flour
• salt to taste
• 1 tsp vanilla extract
• 5 tablespoons butter
• 2-3 tsp cinnamon
• 1/2 tsp nutmeg
• another 2-3 tsp cinnamon
• another tsp nutmeg
• 1/8 cup brown sugar (or to taste)
• 4-5 apples

Instructions

1. beat eggs, milk, salt, flour, vanilla, 2-3 tsp cinnamon, and 1/2 tsp nutmeg in a bowl (a blender if convenient if available, but it can be done with a whisk or a fork)
2. cut butter into small pieces and let it melt in the Dutch oven
3. when the better is mostly melted, add the batter mixture and cover the dutch oven
4. peel and thinly slice the apples
5. heat a second pan over the coals on top of the Dutch oven and add apples, the remaining cinnamon and nutmeg, and brown sugar and cook until the apples are soft, stirring regularly so they don't burn
6. watch the pancake- it will expand to fill the Dutch oven and may burn on the top. NOTE: after the pancake has cooked, uncover immediately to allow moisture to escape
7. Add apple topping and enjoy!

Acknowledgements

This recipe was inspired by the one at https://www.allrecipes.com/recipe/36900/german-pancakes-ii/ with modifications.

Best pancakes

 Ingredients:

1 1/2 cups flour

3 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon white sugar

1 1/4 cup of milk

1 egg

3 tablespoons butter, melted

Directions:

mix flour, baking powder, salt and sugar together. add milk, egg and melted butter mix until smooth. 

place three medium-sized rocks in a triangle, place 12 briquettes with the three rocks, and place the dutch oven lid upside down on top of the rocks and briquettes, this allows you to easily flip the pancakes like done on a stovetop. Wait for the lid to heat up then place 1/2 to 3/4 cup of batter onto the lid. Flip when the batter bubbles and the sides of the pancake are cooked halfway up. 

Buttery Biscuits

½ cup butter

• 2.5 tablespoons granulated sugar
• 1 beaten egg
• ¾ cup buttermilk
• ¼ cup club soda
• 1 teaspoon salt
• 5 cups Bisquick biscuit mix
• ¼ cup melted butter (for top of biscuits)

1. Grease and heat Dutch Oven with 8 coals on the bottom and 17 coals on the top. 
2. Combine all ingredients. Knead the dough by hand until smooth. Pat the dough flat to ¾ inch thickness on waxed paper and punch out biscuits with a biscuit cutter. 
3. Place biscuits on the bottom of the hot Dutch oven and bake for 12-15 minutes or until golden brown. Rotate the oven and lid often to prevent burn spots. Remember, these will bake from the top down. 
4. Remove from heat and brush golden biscuits with ¼ cup melted butter.

Super delicious with gravy!

Zucchini Bread

Ingredients:

2 cups coarsely shredded zucchini

1.5 cups all-purspose flour

1 1/4 cups sugar

5/8 cups vegetable oil

2 eggs, beaten

1/2 tablespoon plus 1/2 teaspoon vanilla extract

1/2 tablespoon ground cinnamon

3/4 teaspoon salt

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup chopped nuts (optional)

Instructions:

Prepare dutch oven to 325*. Grease generously bottom of 1 loaf pan, 9x5x3 inches. Blend all ingredients on a low speed for 1 minutes, scrape the bowl constantly. Beat on medium speed 1 minute. Pour mixture into pan. Place pan on top of 1/2 inch rocks, inside dutch oven. Bake until wooden pick inserted in center comes out clean. (About 50 minutes- 1 hour) Cool 10 minutes then remove from pan. Cool completely or serve warm.

Notes:

Do not shred zucchini in blender. 

If using frozen zucchini, thaw and drain before add to mixture.

Breakfast Pizza

Ingredients

• 6 strips of bacon
• ½ pound breakfast sausage
• 1 clove garlic, minced
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• ½ onion, chopped
• 5 mushrooms, sliced
• 1 tube refrigerated crescent rolls
• 6 eggs
• 1 teaspoon Italian seasoning or pizza seasoning
• ½ teaspoon red pepper flakes
• Salt & pepper, to taste
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Instructions

1. In a dutch oven over coals or in a skillet on the stove:
1. Cook bacon, drain grease. Set aside to cool. Crumble once cooled.
2. Brown sausage, drain grease. Mix in garlic, peppers, onions, and mushrooms in with the sausage. Saute until softened - about 5 minutes. Stir in crumbled bacon. Remove mixture and set aside.
2. In dutch oven unroll crescent rolls and line base. Create the "crust" of the pizza by pinching the dough vertically along the side of the Dutch Oven, up to 1".
3. Fill the crust with meat and veggie mixture. Beat eggs. Add in Italian seasoning, red pepper, and salt & pepper. Pour over meat and veggie mixture.
4. Sprinkle cheese on top of egg, meat & veggie mixture.
5. Cover the dutch oven with lid and place 8-10 coals on the bottom and 12 on top. Be careful not to put too much heat on the bottom as to not burn the crescent dough.
6. Bake 25 - 35 minutes or until eggs are no longer jiggly in the middle.
7. Remove from heat. Let cool a few minutes, slice, serve up, and enjoy!

Modified from: https://50campfires.com/dutch-oven-deep-dish-breakfast-pizza/