Baked Omelet

Serves: 6
Total Calories: 75


6 eggs
1/2 cup milk
1/2 cup crumbled bacon (substitute chopped ham or brown sausage and crumble)
8 ounces grated cheese, your choice
1/2 cup diced tomato
1/2 cup diced onion
1/2 cup diced green bell pepper or red bell pepper
1 cup sliced mushrooms, fresh if available
jalapeño pepper, if desired, to add some fire


I start this dish on my camp stove and finish with charcoal, but it can be done entirely with charcoal. If you're not using a stove, start with 10-12 briquets underneath a 12-inch Dutch oven and have an additional 20 ready for the lid.

Beat the eggs and milk well with a wire whisk and season to taste, if desired. Pour eggs into Dutch oven which is hot enough to start cooking. Caution, don’t get your Dutch oven too hot or you’ll scorch the eggs.

Sprinkle remaining ingredients, except the cheese, over the eggs. If you start on the stove, set the Dutch in your firepan with 10 briquets spaced underneath and put the lid on with about 20 briquets on top. Bake for about 10 minutes. Sprinkle cheese on and set the lid back on until the cheese melts.

Spiced with More Tall Tales - Breakfast

Nutritional Facts:

Serves: 6
Total Calories: 75
Calories from Fat: 30

This Baked Omelet recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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