Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Breakfast Pizza

(Submitted by Page Davies)


1 can crescent rolls 1 cup shredded sharp cheddar
1 lb. sausage; browned & drained 3 eggs; beaten
3 Tbs. diced red bell pepper 3 Tbs. milk
3 Tbs. diced yellow bell pepper 1/2 tsp. salt
1 cup thawed frozen hash browns 1 tsp. ground black pepper
1 green onion; sliced 3 Tbs. parmesan cheese

Unroll the crescent rolls. Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls. Sprinkle evenly with sausage, bell peppers, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs, milk, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.

Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.

Serves: 6-8

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