Bacon Cheese Pull Aparts In The Dutch Oven 50 Campfires Recipes

DUTCH OVEN CHEESY BACON & EGGS

Steps:

• Prepare campfire or grill for medium-high heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Carefully press potatoes onto bottom and 1 in. up sides of Dutch oven. In a small bowl, whisk eggs, cream and, if desired, pepper sauce until blended. Pour over potatoes; sprinkle with cooked bacon and cheese., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-18 briquettes. Using long-handled tongs, place 16-18 briquettes on pan cover., Cook 20-25 minutes or until eggs are completely set and cheese is melted. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer.

BACON-CHEESE PULL APARTS

Steps:

• Preheat oven to 350°F.
• Spray 11x7" or 12x8" (2 quart) glass baking dish, with cooking spray.
• In a large bowl, beat egg and milk with wire whisk until smooth.
• Separate dough into 8 biscuits; cut into quarters.
• Gently stir biscuit pieces into egg mixture to coat evenly.
• Fold in bacon, cheese, mushrooms and onions.
• Spoon mixture into sprayed dish; arrange biscuit pieces in a single layer.
• Bake for 23-28 minutes or until golden brown.
• Cut into squares or just apull-apart.
• Serve warm.