Hunting Camp Egg & Sausage Breakfast Casserole

Ingredients

• •1 dozen Cracked and scrambled eggs
• •2 large Russet potatoes
• •3 cups Sweet onion
• •3 cups Green bell peppers
• •1 lb Venison sausage
• •1 stick Unsalted butter
• •to taste Salt
• •to taste Pepper
• •optional Hot sauce
• •optional Grated cheese

Equipment

• • Cast iron skillet
• • Vacuum sealer

Instructions

1. 1Peel and dice potatoes into ½ to 1-inch squares and cook in salted water until almost done. Drain and cool in ice water.
2. 2Dice onions and bell peppers into small pieces.
3. 3Crack and whisk eggs in a bowl, adding hot sauce if desired.
4. 4Use a vacuum sealer to pack potatoes and veggies in separate bags.
5. 5Pour the eggs into a bag and vacuum seal.
6. 6At the campsite, preheat a cast iron skillet, add butter, and brown the sausage. Add veggies and cook until softened, then mix in potatoes.
7. 7Cook everything for 2-3 minutes, season, and reduce heat. Add eggs and cover to let cook until firm. Add cheese if desired.