Dutch Oven Basics Part Three: Breakfast Recipes
June 26, 2013
Many people enjoy Dutch oven cooking as a handy skill while camping or picnicking. But what if—in some emergency situation—a Dutch oven was the only available cooking method, and the only foods you had to cook in it were those you had stored? Dutch oven aficionados say that if you can cook it on the stove or in a traditional oven, you can make it in a Dutch oven.
Depending on the design, the lid of your oven can be turned upside down and used as a skillet to cook pancakes or fry eggs (those with self-basting lids won’t work). Bread, rolls, and desserts can be baked with only the addition of some rolled foil in the bottom of the Dutch oven to act as a baking rack (see part two). In fact, you can make all three meals of the day from a Dutch oven! Let’s start with some craving-inducing breakfast recipes, shall we?
2 C Provident Pantry Sausage Textured Vegetable Protein (TVP) (can be replaced with Ham or Bacon)
¼ C chopped Provident Pantry white onion flakes
6 eggs (3/4 cup Provident Pantry Whole Egg Powder + 1 1/8 cup water)
1 Tbsp. dry mustard
2 C milk (1/3 cup Provident Pantry instant milk powder+ 2 cups water)
Butter inside of Dutch oven. In a small bowl, add 2 cups water to hash browns and let stand for 15 minutes or until tender. In a saucepan, add 2 cups water to sausage and bring to a boil; Simmer for 10-15 minutes. Drain both sausage and hash browns before adding to casserole. While sausage and hash browns are reconstituting, beat eggs, dry mustard, milk, salt, and pepper together. Layer hash browns, onions, sausage, and cheese in Dutch oven. Pour egg mixture over top. Use 17 briquettes on top in checkerboard pattern and 8 on bottom if you are using a 12 inch oven (having this many briquettes on top and bottom will raise the temperature of your oven to 350 degrees) Bake for 40 minutes at 350 degrees or until knife comes out clean.
2 Eggs (4 Tbsp Provident Pantry Whole Egg Powder + 6 Tbsp water)
1 tsp. Nutmeg
1 C Provident Pantry Freeze Dried Banana Slices, mashed
½ C Chopped Walnuts
Reconstitute bananas, drain excess water and then mash in a large bowl. Cream honey and butter in large mixing bowl until fluffy. Add egg one at a time, beating well after each addition. Combine dry ingredients. Add alternatively with bananas, blending well. Stir in walnuts. Spoon into greased loaf pan. Place loaf pan in Dutch oven on top of foil coil/flattened foil ball. Place 17 briquettes on lid and 5 briquettes on bottom of a 12 inch Dutch oven (having this many briquettes on top and bottom will raise the temperature of your oven to 325 degrees). Bake at 325 degrees for 50-55 minutes or until toothpick inserted near center of loaf comes out clean. Cook completely before slicing.
Whole Wheat Pancakes
Use the lid of a Dutch oven, upside down, any size, propped up on bricks. 10+ briquettes under lid; makes 8 to 10 pancakes
1 C milk (1/3 c Provident Pantry dry milk with water to make 1 cup)
2 Tbsp oil plus oil for lid
½ tsp. Provident Pantry baking soda
1 Tbsp. Provident Pantry white sugar
Start heating lid before mixing. Whip together milk and oil. Mix together remaining ingredients, then add liquid. Don’t over-beat. You may have to add some water, depending how thick you like your pancakes. Oil the lid. Lid is ready when water dripped on it dances around. Cook one at a time, turning when bubbles form and edges are set. Eat with powdered sugar, jam, syrup, or honey.
Add 1 powdered egg to liquid mixture
Spread with butter and maple syrup. If you have mapleine and sugar, make homemade syrup. Just boil 1 cup water, pour over 2 cups sugar and add ½ tsp. mapleine. Stir until sugar dissolves
½ C reconstituted Provident Pantry Butter Powder at room temperature
2 Eggs (4 Tbsp Provident Pantry whole egg powder +6 Tbsp water)
2 Tbsp Proivdent Pantry White flour
8 oz cream cheese (a possible short-term food storage item to regularly rotate)
3 tbsp Clarified Butter
Start heating Dutch oven before mixing. In a large bowl combine all coffee cake ingredients except for blueberries and 2 tablespoon flour, blend together until well-mixed. Add blueberries that have been tossed with 2 tablespoon of flour. Spread in loaf pan and place pan in Dutch oven on top of foil coil or flattened foil ball. For topping, mix all ingredients and sprinkle over batter. Use 17 coals on top and 8 coals on bottom for a 12 inch oven (having this many briquettes on top and bottom will raise the temperature of your oven to 350 degrees). Bake 40-55 minutes at 350 degrees. Let stand for 10 minutes, and serve.
Looking for some recipes with more sustenance? Check out the next installment of our Dutch Oven Series, “Dutch Oven Basics Part Four—Main Dishes and Sides”
Want to see the rest of the Dutch Oven Series? Click the links below to read them
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