Dutch Oven Omelets

By gumpsgirl · Jan 11, 2012 ·
  1. gumpsgirl

    green and red bell peppers
    canned mushrooms
    bacon bits
    green onions
    shredded cheddar cheese
    canned biscuits / optional

    Cooking Instructions

    Whisk eggs with a wire whisk until well blended, set aside. Chop all vegetables, except mushrooms, and add to egg mixture. Open canned mushrooms and drain, then add to egg and vege. mixture. Add bacon. Warm the dutch oven then rub it down with oil. Add eggs, then cover. Stir periodically. When eggs are almost done, add shredded cheese. I actually do this twice, to get eggs good and cheesy. If you choose to do biscuits with this, you can either bake them in the oven or if cooking outdoors, you can use the top of the dutch oven. If cooking outdoors, oil the top of the dutch oven, then lightly brush oil onto both sides of the biscuits. Lay biscuits on lid of dutch oven, make a tent out of tinfoil and lay over biscuits. Once eggs are done, remove the lid and lay it directly on the coals. Flip biscuits when golden brown, to brown the other side. Watch closely as this doesn't take long! Enjoy!

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