SignatureMT | 71
DUTCH OVEN BREAKFAST CASSEROLE
• 18 Eggs
• ½ Cup Sour Cream
• ¼ Cup Cream or Milk
• ¼ Cup Melted Buer
• 1 ½ Cups Shredded Cheese
• 2 Cups Frozen Hash Browns
• 1 ½ tsp. Alpine Touch or 1 tsp. Salt
DIRECTIONS
1. Whisk eggs together in a large bowl; add all of the other ingredients.
2. Put in a 12-14 inch Dutch oven. Place Dutch oven on top of a few hot coals, top Dutch
oven with more coals. Cook until eggs are set. Top with remaining cheese place lid back on
for 5-10 minutes or until cheese is melted.
3. Serve with salsa and sour cream.
go to signaturemontana.com/features/fromthekitchen to watch a
little behind the scenes from the photo shoot with photographer Sara
Young, chef, Chandee Bomgardner and creative director, Jen Moore.
MT
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• ½ Cup Green onions
• 2 Cups Cooked Breakfast Meat
(ham, bacon or sausage)
• ½ Cup Chopped colored Peppers
• 2 Cups Shredded Cheese (for the top)
• Salsa
• Sour Cream
BRASS MONKEY, AKA 'BEERMOSA'
Pour non-pulp orange juice about two fingers width into a glass and then top off with your
favorite light beer. CHEERS!
Log rounds provided by Rustique
Vintage & Handmade Event Rentals.
www.rustiquemontana.com
