Dutch Oven Omelet

dutch oven omelet

Dutch Oven Omelet

A great time to practice your outdoor cooking is at the campground. Outdoor cooking can be with a grill or over an open fire. My favorite way to cook when camping is with the dutch oven. Dutch ovens have been a popular way of cooking for a long time but I only recently began using them and I love it. There are so many recipes and ways to cook your favorite camp meals with a dutch oven and it is just plain fun.

Rising early on a cool spring morning at your favorite campground, cup of hot coffee in hand, is something I love. I also love preparing a delicious breakfast for those that don’t appreciate “early” spring mornings still snoozing in the camper or tent and seeing the smile when they rise to a great breakfast and prepare for the fun day ahead. The dutch oven omelet is an easy and fun way to cook breakfast and requires less work so you can relax with that cup of joe or hot chocolate and listen to the birds singing in the trees.


8 large eggs

1 cups milk

1/2 cup shredded cheese (your choice)

1/2 cup cooked sausage

1/4 cup diced bell pepper

1/4 cup diced tomatos




Cook your sausage in the Dutch oven breaking it apart into small pieces as it browns. Remove the sausage when completely cooked and pour out most of the fat leaving a little so the omelet won’t stick. Put the sausage back into the Dutch oven and set it back on the briquettes and bring the temp back up until the sausage begins to sizzle again. A good number of briquettes for cooking the omelet is 8 briquettes on the bottom and 11 on top. This is for a 10-inch Dutch oven.

While the sausage simmers beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, peppers, and tomatoes. Season with salt and pepper and pour into your Dutch oven. Stir the sausage into the eggs and place the lid on the Dutch oven and bake until the top of the omelet just begins to brown or if you like your omelet moist don’t let the top brown. When the top of the omelet gets firm stick a knife in the center until it comes out clean then remove from heat and let it rest for 5 minutes. This will leave the egg light and fluffy with some moisture.

Serve this omelet with salsa and sour cream or just like it is. You can add any other ingredients you like. Jalapeños and mushrooms come to mind and I have even added cooked potatoes or hash browns. This adds a lot more substance to the omelet and I add a couple more eggs to compensate for this. I also like to sprinkle more cheese on top of the omelet. This not only satisfies the cheese lovers. It also helps hold everything together when you cut it into pie-shaped servings. 

If you’re the camp chef you should consider learning to cook with the Dutch oven. There are many recipes for the dutch oven. It’s a quick and easy way of preparing large portions and a fun way to cook. Enjoy The Harvest

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About Ken McBroom 307 Articles
Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. Married now with two beautiful children, Ken now calls Kentucky home where he continues to communicate our American outdoor traditions and the lifestyle it offers.

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