What better way to start a day of camping,than a good breakfast.
This recipe and breakfast was prepared by J. Sayers at Starved Rock State Park.
In Dutch Oven by Team Sayers
18 eggs** 1# pork sausage 1 garlic clove green peppers 1 onion 2# hashbrowns or breakfast potatoes 1 package (8 oz) shredded sharp cheddar cheese salt pepper Charcoal Dutch Oven liner Prep: 1. Chop the onion and peppers.Mince the garlic. 2. Cook the sausage, garlic, and onion together, until the sausage is brown. This can be done, before leaving home to save time. 3. Stir in the peppers. Continue to cook until they are soft (about 15 minutes). 4. Heat approximately 25 charcoal briquettes. 5. Place Dutch Oven liner in the Dutch Oven. This will save on the clean up time! 6. Put the hashbrowns in the bottom of the Dutch Oven. 7. Stir in the sausage mixture into the hashbrowns. if you want crisp hashbrowns, brown them in the Dutch Oven before you mix in the other ingredients. 8. Beat the eggs. 9. Pour he eggs evenly over the sausage & hashbrown mixture. Allow them to sink into the mixture without stirring. 10. Cover the Dutch Oven. Place about 8 coals on the bottom & 17 coals on top. 11. During cooking,rotate the lid and the oven occasionally to allow for even cooking and heat. 12. Allow the casserole to bake until the eggs are firm, about 45 minutes. 13. Sprinkle with cheddar cheese, cover and continue to bake until the cheese melts. 14. Salt & pepper to taste. ** The original recipe called for a dozen eggs, but we thought that there were too many hash browns and not enough eggs,so we added 6 eggs. Serves: Approximately 6 people