Preparation Time: 10 minutesCooking Time: 30 minutes

A camping cooks take on the classic Denver Omelet but on a hash brown crust that will keep you full and fueled for your outdoor adventures! Be sure to make enough as this is always a crowd pleaser.

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!


  • 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


  1. Preheat your Camp Dutch Oven to 350 Degrees
  2. In separate skillet, on medium heat, melt 2tbsp of butter and cook onions/bell peppers until softened. Set Aside
  3. Add 2 Tbsp Butter to Dutch Oven
  4. Evenly Layer frozen hash browns at bottom of Dutch Oven, patting down firmly
  5. In separate bowl, whisk eggs, milk, salt and pepper
  6. Add Cheese, Ham and softened Onions/Bell Peppers to Egg Mixture
  7. Pour combined egg mixture on top of hash browns
  8. Cook covered for 30 Minutes until eggs are firm and hash browns are crispy on the bottom
  9. Serve with your favorite salsa and enjoy!


An avid home cook and outdoor enthusiast. Sharing what I've learned in the kitchen and cooking outdoors to help you have a successful camping trip!

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