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Dean’s Dip Creamy Ranchy Dutch Oven Breakfast

This Dutch oven breakfast bake has a tangy, creamy flavor you don’t find in your average mountain man breakfast. Give it a shot.

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Dean’s Dip Creamy Ranchy Dutch Oven Breakfast
Recipe type: Breakfast
Cuisine: Camping
Serves: 6-8 servings

  • 10-12 one-inch thick slices of French bread (day old works great for this)
  • 8 large eggs
  • 1 pound breakfast sausage (savory to spicy is best for this recipe, not maple)
  • 3 cups shredded cheddar/jack cheese blend
  • 1½ cups milk
  • 1 ½ cups Dean’s Ranch Dip
  • ½ tsp salt
  • ¾ tsp fresh ground black pepper
  • olive oil cooking spray

  1. Cut 10-12 one inch thick slices of crusty French bread into one-inch cubes.
  2. Brown the sausage over medium high heat in the bottom of a 12-inch Dutch oven spayed lightly with cooking spray. Be sure to crumble the sausage well as it browns.
  3. When sausage is cooked, set aside on paper towel to drain, and pour excess fat out of Dutch Oven. Spray the inside of the Dutch oven lightly with cooking spray again (if needed).
  4. Distribute cubes of bread evenly across bottom of Dutch Oven. Cover the entire bottom with at least one layer of bread, but do not pack so tightly to mush or break the bread cubes.
  5. Spoon browned sausage on top of bread and distribute evenly.
  6. Sprinkle shredded cheese evenly across the top of the sausage.
  7. In a large mixing bowl, beat the eggs with the milk, Dean’s Ranch Dip, salt, and pepper.
  8. Pour mixture over the other ingredients in Dutch oven.
  9. Cover the Dutch oven, and let the liquid soak into the bread for at least 30 minutes, but longer is better. Put it in a cool place if you’ll be leaving it longer than 30 minutes.
  10. In the meantime, light charcoal briquettes in your starter chimney.
  11. In the fire pit, place the Dutch oven on top of 10 gray charcoal briquettes, and evenly distribute 14 gray briquettes on the lid. This will create a temperature inside the oven of 350 degrees.
  12. Cook for approximately 1 hour, but begin checking doneness at about 45 minutes. You’re looking for the liquid to have firmed up and just a little bit of browning around the edges.


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