It is summer so still Dutch-oven season. This was a wonderful dish to make for
breakfast while camping. Hope you enjoy Utah’s Famous way of cooking in Dutch-
ovens as much as we do.
Cheddar Bay Biscuit Egg Bake
Feeds 6 to 8
1 Cup Diced Ham or Breakfast Sausage
¼ Cup diced onion
2 Tablespoon minced garlic
1 teaspoon Seasoning Salt, Lawrey’s
1 teaspoon salt
12 large Eggs, Beaten
3/4 Cup milk or half and half
1 Package Red Lobster Cheddar Bay Biscuit Mix
Ingredients for the biscuits including the cheese
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with cooking spray.
Sauté the onion, ham or sausage, and garlic until cooked through. Set aside.
Prepare the Biscuit Mix according to instructions. Set aside.
Prepare the egg mixture by whisking the eggs, milk and seasonings. Add the meat
mixture.
Pour the egg mixture into the prepared pan. Drop the biscuit mixture on top of the egg
mixture, using a cookie scoop.
Bake for 30 minutes. Mix the package seasoning mix with melted butter and brush the
butter mixture over the tops of the biscuits.
Let cool for 5 minutes to let set up a bit.
To make in a 12-inch Outdoor Dutch-oven. Heat 24 coals. Put 16 coals on the bottom
and 8 coals on the top. Bake for 35 minutes, rotate the top and bottom of the Dutch
oven after 15 minutes. May need a bit more time, or maybe less time. Dutch oven are
like that! LOL!
To make Gluten Free they make a Red Lobster Biscuit Mix Gluten Free.
To make Vegetarian leave out the meat and add 1 more egg.
Jan Dairy Keen
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