Egg Casserole

This three-ingredient egg casserole is built for the campsite. Brown a pound of sausage, stir in cream corn and a dozen eggs, dump it all in a 12-inch Dutch oven, and let the coals do the work for 30 minutes. Breakfast for the whole camp with barely any effort.

The cream corn acts as both a binder and a flavor base, giving the eggs a creamy, slightly sweet richness without needing milk or cheese. The sausage fat renders during browning and keeps everything from sticking to the Dutch oven.

While the casserole cooks, you’ve got room on the campfire to bake biscuits in a second Dutch oven so everything comes out at the same time.

Kitchen Tips

• Use 8 briquettes on the bottom and 14 on top for even heat distribution. More heat on top prevents the bottom from scorching.
• Brown the sausage well and crumble it into small pieces before adding the other ingredients. Large chunks won’t distribute evenly.
• Don’t stir once the eggs start setting. Let the casserole bake undisturbed for the full 30 minutes.
• This works in a home oven too. Bake at 350°F (175°C) in a greased casserole dish for about 30 minutes.

Variations

• Add diced bell peppers, onions, or shredded cheese for a loaded version.
• Use spicy Italian sausage or chorizo for more kick.
• Swap cream corn for drained whole kernel corn and add a splash of milk for a chunkier texture.