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Grilled Breakfast Casserole

Grilled breakfast casserole with a cheesy egg base, sausage, and hash browns baked golden in a Dutch oven. Layers of hash browns and crumbled sausage soak into the egg mixture for a firm, scoopable slice.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 bag (20 oz) Frozen hash browns Use thawed is not required; layer straight from the bag.
Breakfast sausage
  • 1 lb Breakfast sausage, cooked and crumbled Cook before assembling so the casserole browns evenly.
Eggs
  • 12 Eggs Whisk until uniform so the casserole sets evenly.
Milk
  • 1 cup Milk Whole or 2% milk both work well.
Shredded cheddar cheese
  • 2 cup Shredded cheddar cheese Reserve a small handful if you want extra browning on top.
Green onions
  • 0.5 cup Green onions, sliced Add on top so they stay bright.
Salt and pepper
  • Salt and pepper Season to taste; add to egg mixture for even flavor.
Cooking spray
  • 1 Cooking spray Helps prevent sticking in the Dutch oven.

Equipment

  • 1 Dutch oven

Method
 

Prep and assemble
  1. Spray a Dutch oven with cooking spray, coating the sides and bottom so the casserole releases cleanly.
  2. Layer hash browns and cooked sausage in the bottom of the Dutch oven in an even thickness for consistent doneness.
  3. Whisk together eggs, milk, salt, and pepper until smooth, then pour over hash browns and sausage to fully cover the layers.
  4. Top with shredded cheddar cheese and sliced green onions so the cheese melts into a golden surface.
Grill-cook on campfire coals
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid to create even heat from above and below.
  2. Cook for 30-35 minutes until the eggs are set and the top is golden, watching the edges to confirm the casserole holds its shape.
Rest and serve
  1. Let the casserole cool for 5 minutes before serving so it firms up for clean scoops.

Notes

Pro tip: Keep the heat steady so the top browns without drying out the egg layer—aim for a gentle, consistent coal bed. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months (reheat in a covered oven-safe dish until hot). For a lower-fat option, use turkey sausage and reduced-fat cheddar.