Camping Dutch Oven Breakfast for a Crowd

Ingredients

• •14 oz breakfast pork sausage
• •1/2 unit onion
• •1 unit red pepper
• •1 unit green pepper
• •1/2 unit jalapeno
• •2 cloves garlic
• •12 unit eggs
• •1 cups shredded cheddar cheese
• •3 cups shredded hashbrown potatoes

Equipment

• • Dutch oven
• • coals

Instructions

1. 1Heat the dutch oven over hot coals. Add the sausage and sauté until browned, about 10 minutes, breaking apart as it cooks.
2. 2While the sausage cooks, chop onions, peppers, jalapeno, and garlic.
3. 3Add the chopped vegetables to the dutch oven with the sausage. Cook until soft, about 10 minutes. Add minced garlic and sauté for 2 more minutes.
4. 4Beat eggs and mix in 3/4 cup of shredded cheese, reserving 1/4 cup for topping.
5. 5Combine egg mixture and thawed hashbrowns in the dutch oven, mixing thoroughly, and cover with the lid.
6. 6Set the dutch oven on about 7 coals arranged in a checkerboard formation and place approximately 14 coals on top of the lid in a circle at the edge.
7. 7Let sit for about 40 minutes until eggs are firm. Top with remaining cheese, cover again for 2 minutes until melted.