5 Sweet Dutch Oven Breakfast Recipes

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Blueberry Breakfast Cake

What better time to eat cake for breakfast than when you are camping? You don’t have to feel guilty though- because this recipe is pretty healthy. It’s made with blueberries and greek yogurt (both good for you).

-Vegetarian, Soy and Nut Free
-Serves 8
-Prep Time: 8 Minutes
-Cook Time: 50 Minutes
-Coals: 24


  • 1/4 cup cooking oil (plus a little extra for the Dutch Oven)
  • 3/4 cup sugar
  • 1 cup vanilla Greek yogurt
  • 1 cup fresh or frozen blueberries
  • 2 cups all purpose baking mix (or store bought biscuit mix)

 


  1. Coat the Dutch oven lightly with cooking oil
  2. In a large bowl, mix together the eggs, sugar, and Greek yogurt. Add the baking mix and and whisk to incorporate. Stir in oil until completely mixed. Fold the blueberries in gently.
  3. Pour the batter into the Dutch oven and then place over 10 hot coals. Place the lid on and then top with 14 hot coals. Bake for about 50 minutes until the cake feels springy and the toothpick comes out clean (place in the middle). Remove the Dutch oven from the heat, remove the lid and let it cool for about 10 minutes.
  4. To make serving easier, run a butter knife around the outer edge of the cake first.

Strawberry Dutch Baby

Also known as a German pancake, a Dutch Baby is a large puffy pancake that can be served with fruit or powdered sugar. You can top with different types of fruit or other sweet toppings like whip cream.


Vegetarian, Soy and Nut Free
-Serves 6
-Prep Time: 5 Minutes
-Cook Time: 25 Minutes
-Coals: 28


  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 2/3 cup all purpose flour
  • 2/3 cup milk
  • 1/4 cup (1/2 stick)unsalted butter, cut into pieces
  • 3 large eggs
  • 1 pint strawberries (halved or quartered)

  1. In a large bowl, whisk the eggs until they are frothy and pale yellow. Add the flour, milk and salt-whisk until smooth.
  2. Melt the butter in the Dutch oven and set over 12 hot coals. Add the batter, cover, and then place 16 hot coals on the lid.
  3. Bake for about 20 minutes-check to make sure the batter puffs and turns gold brown.
  4. While the pancake is baking, combine sugar and the strawberries and stir to coat.
  5. Pour the strawberry mixture (along with juices) over the middle of the Dutch Baby. Cut into wedges and serve while hot!

Lemon Buttermilk Biscuits

No need for buttermilk in this recipe. These biscuits use regular milk that has been acidified with real lemon juice. This along with the lemon zest adds a bright flavor and adds a flakiness texture that you’d expect from buttermilk dough.


Vegetarian, Soy and Nut Free
-Makes 16 biscuits
-Prep Time: 10 minutes
-Cook Time: 15 Minutes
-Coals: 26



  • 1/2 cup milk
  • 1/2 cup (1 stick) unsalted butter, melted, plus a little more for Dutch Oven
  • 1 large egg beaten
  • 2 teaspoons freshly squeezed lemon juice (plus zest from 1 lemon)
  • 2 cups all purpose baking mix or store bought biscuit mix
  • 3 tablespoons sugar

  1. In a small bowl or cup combine the milk and lemon juice. Let this stand for 5 to 10 minutes.
  2. In a large bowl mix the milk and lemon juice mixture with the lemon zest, baking mix, sugar, butter, and egg using your hands, until it forms into soft sticky dough.
  3. Form the dough into sizes of golf balls and then flatten each one into a patty about 1/2 inch thick and 2 1/2 inches wide.
  4. Coat the Dutch oven with butter and place over a bed of 10 hot coals. Let the pot heat for about 5 minutes- then add the dough patties in a single layer. Cover and then place 16 hot coals on the lid. Cook for approx. 5 minutes, then remove the lid with a lid lifter (keeping coals in place) flip the biscuits and then put the lid back on top and cook for another 5 minutes or so until the biscuits are golden brown. Serve hot with your favorite fruit on top!

Apple Coffee Cake

What goes better with a hot cup of coffee than a piece of sweet coffee cake? Enjoy this delightful combination while staying warm near the campfire in the cool crisp morning.

-Vegetarian, Soy and Nut Free
-Serves 8
-Prep Time: 10 minutes
-Cook Time: 40 Minutes
-Coals: 24
  • 1/3 cup plus 2 tablespoons brown sugar- divide
  • 2/3 cup water
  • 1/4 cup unsalted butter (cut into small pieces) plus extra for preparing the Dutch oven
  • 1 large egg
  • 1 green apple -peeled, cored and diced

  1. Coat the Dutch oven lightly with butter
  2. In the Dutch oven, mix together 2 cups baking mix, 2/3 cup water, 2 tablespoons brown sugar, egg, and apple. Smooth the top into an even layer.
  3. In a medium sized bowl, combine the remaining 1/3 cup baking mix, the remaining 1/2 cup brown sugar, and the remaining 1/4 cup butter, rubbing the mixture between your hands until it looks like a course meal. Sprinkle the mixture evenly over the cake batter in the Dutch oven.
  4. Place the Dutch oven over the bed of 10 hot coals. Cover the pot and place 14 more hot coals on the lid. Bake for about 40 minutes, until a toothpick that is inserted in the middle comes out clean. Remove lid and pot from the heat and then let cool for 10-15 minutes.

Swirled Cinnamon Cake

This fluffy cinnamon cake has rivers of sweet cinnamon-sugar filling mixed throughout. The flavors are close to cinnamon buns, but with less work. Top with yogurt and fresh fruit-blueberries, peaches or pears for a complete breakfast.

-Vegetarian, Soy and Nut Free
-Serves 8
-Prep Time: 10 minutes
-Cook Time: 40 Minutes
-Coals: 24
  • 1 cup (2 sticks) unsalted butter -room temperature divided
  • 1 1/2 cups water
  • 2 cups brown sugar, divided
  • 2 large eggs
  • 2 tablespoons cinammon
  • 3 cups- plus 2 tablespoons all purpose baking mix

  1. In a large bowl stir together 3 cups all purpose baking mix, 1 cup brown sugar, the water, and eggs until smooth. Mix thoroughly
  2. Melt 1/2 cup of the butter in the Dutch oven set over a bed of 10 hot coals. Remove the pot from the coals and then stir in the cake batter mixture, mix until the butter is incorporated. Smooth the batter into an even layer.
  3. In a medium bowl, mash together the remaining 1/2 cup of butter, remaining cup of brown sugar, remaining 2 tablespoons all purpose baking mix and the cinnamon. Drop the mixture by a spoonful onto the cake batter. Use a knife or spoon to swirl the butter & cinnamon into the batter.
  4. Return the Dutch oven to the bed of 10 hot coals. Place the lid on the pot and put 14 hot coals on the lid. Bake for about 40 minutes, until a toothpick (inserted in the middle) comes out clean. Remove the cake fro the oven and let cool for 5-10 minutes. Slice into wedges, serve and enjoy!

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