Dutch Oven: Mountain Man Breakfast and Sticky Buns

Published 07/25 2014 10:45AM

Updated 07/25 2014 11:00AM

Come have breakfast and support a great cause! This fundraiser breakfast starts at 9:00 a.m. at Veterans Memorial Park in West Jordan. The proceeds will go to help children who have limited funds to get new hearing aid molds for their hearing aids. If you can't come to the breakfast, but would like to donate, you can send donations to:

Utah Schools for the Deaf and the Blind
Attn: Communications Dept./Hearing Aid Mold Fund
742 Harrison Blvd.
Ogden, UT 84404

They will also be raffling off a quilt and some other items at the festival. The tickets are $1.00 each or 6 for $5.00.

Mountain Man Dutch Oven Breakfast

Prep time: 30 Minutes, Cook time: 30 Minutes


  • 1 lb Ground pork sausage
  • 3 tbs unsalted butter
  • 12 large eggs
  • 1 lb Hash browns, cube style
  • 1 small onion, diced
  • 1 small pepper, diced
  • 1 lb Grated cheddar cheese
  • Pinch of salt and pepper (to taste)


Using a seasoned 14" or deep 12" Dutch oven, brown the pork sausage. Remove sausage and drain fat. Melt the butter in the Dutch oven, add in the hash browns, onion and pepper and cook until browned. Spread the sausage over the top of the hashbrowns. In a large bowl, beat the eggs with a pinch of salt and pepper until well beaten. Evenly pour the egg mixture over the sausage and hash browns. Top with cheddar cheese, cover the Dutch Oven and bake at 350° for about 30 minutes or until the eggs have set.
If cooking outdoors, use 28 charcoal briquettes. Place 17 lit briquettes on top and 11 underneath your Dutch oven. You may need more coals in windy or cold weather. Serve with salsa on the side for a Southwest flair!
Serves 6-8

Dutch Oven Sticky Buns Recipe


  • 2 Pkg Butterscotch Cook & Serve Pudding
  • 1 Cup Brown Sugar
  • 1 pound Frozen Rolls
  • 1/2 cup Chopped Pecans
  • Water
  • 1 cube butter or margarine
  • Equipment
  • 12 inch Dutch oven
  • 1 qt mixing bowl
  • 18 inch wide heavy duty tin foil or Dutch oven liner

Line Dutch Oven with tinfoil . Then scatter nuts on bottom add frozen rolls on top of nuts. Put enough rolls so that there is about 1/4 inch between them. Allow the rolls to raise until they touch (about 3 hours).

Mix sugar, pudding and enough water (start with ¼ cup) to make the consistency of syrup (be on the thin side). Pour mixture over the top of the rolls. Cut butter into thin patties and place evenly on top of raised rolls and pudding mixture. Bake in oven about 30 minutes at 350 degrees or Cook with 8-9 coals below and 13-15 coals on the top of oven until rolls brown. Don't overcook.
(Note: the sauce must come to a boil, but will easily burn if too hot.) The grand finale -- place a large square piece of tin foil on the table (or use a platter) (be careful to have the surface below the tinfoil able to accept the heat of the bread. Now as soon as you remove the oven from the coals open the lid -- take the edges of tinfoil lining and remove the sticky buns from the oven. In one motion, flip the sticky buns over and as you do so, stretch out the foil slightly to allow the sticky buns to land upside down and allow the sauce to sink through the bread. Allow to cool about 10 minutes ENJOY

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