Get your diner fix with our Dutch Oven Denver Omelet Bake! A savory breakfast casserole loaded with ham, peppers, onions and cheese on top of a crispy hash brown crust!
Ingredients
- 1 Bag Frozen Shredded Hash Brown Potatoes (Tots or Patties will do too!)
- 12 Eggs
- 1 Green Bell Pepper, Diced
- 1/2 Medium White Onion, Diced
- 1 Pound Thick Cut Ham Steak, Diced into Cubes
- 1 Cup Shredded Cheddar Cheese
- 1/2 Cup Milk
- 4 Tbsp Butter
- Salt and Pepper to Taste
Instructions
- Preheat your Camp Dutch Oven to 350 Degrees
- In separate skillet, on medium heat, melt 2tbsp of butter and cook onions/bell peppers until softened. Set Aside
- Add 2 Tbsp Butter to Dutch Oven
- Evenly Layer frozen hash browns at bottom of Dutch Oven, patting down firmly
- In separate bowl, whisk eggs, milk, salt and pepper
- Add Cheese, Ham and softened Onions/Bell Peppers to Egg Mixture
- Pour combined egg mixture on top of hash browns
- Cook covered for 30 Minutes until eggs are firm and hash browns are crispy on the bottom
- Serve with your favorite salsa and enjoy!
