Our kids request this mountain man breakfast every time we go camping. This recipe makes 12 servings, so you may want to consider sharing it with the folks at the next campsite. Or, save the leftovers for the day you're checking out so you can spend more time packing and less time cooking. It's easy to reheat in a skillet over low heat or at home in the microwave. Feel free to add more spices and personalize this recipe to suit your taste buds.
Ingredients
- mild pork sausage (such as Jimmy Dean®): 1 pound
- medium onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- medium red bell pepper: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- frozen shredded hash brown potatoes: 1 pack (2 pound pack)
- eggs: 12 piece (beaten)
- cheddar cheese: 1 pack (16 ounce pack, shredded)
Metric Conversion
Stages of cooking
-
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Place a grate over the fire.
-
Place a 12-inch cast iron Dutch oven onto the grate. Add sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Stir in hash browns and bell peppers until well mixed. Cook, stirring occasionally, until hash browns are hot and peppers are tender, about 15 minutes.
-
Pour beaten eggs into the Dutch oven, allowing them to seep down to the bottom. Cover the Dutch oven and place it directly onto 5 to 10 hot coals. Place another 12 to 18 hot coals on top of the Dutch oven lid. Let cook until eggs are firm, about 40 minutes. Open the lid and sprinkle with Cheddar cheese. Cover and continue to cook until cheese has melted, about 5 minutes.
