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Ingredients
  

  • 1 pound of bacon or sausage
  • 1 onion diced
  • 1 bell pepper diced
  • 2 pounds of potatoes diced (Yukon Gold or Russet work well)
  • 6 large eggs
  • Salt and pepper to taste
  • Shredded cheese
  • chopped green onions

Instructions
 

  • Prepare the Dutch oven: Preheat the Dutch oven by placing it over the campfire or using hot coals. Ensure the oven is well-seasoned to prevent sticking.
  • Cook the bacon or sausage: Fry the bacon or sausage in the Dutch oven until cooked to your desired level of crispiness. Remove them from the oven and set them aside.
  • Sauté onions, bell peppers, and potatoes: In the rendered fat from the meat, sauté the onions, bell peppers, and potatoes until they become tender and lightly browned.
  • Add the eggs: Create wells in the potato and vegetable mixture and crack the eggs into each well. Allow the eggs to cook until the whites are set but the yolks are still slightly runny.
  • Top with cheese: Sprinkle the shredded cheese over the top of the dish and cover the Dutch oven with its lid.
  • Allow the Dutch oven to sit over the heat for a few more minutes until the cheese has melted and the eggs are fully cooked.
  • Serve and enjoy: Carefully remove the Dutch oven from the heat, and serve the Breakfast directly from the pot. Garnish with chopped herbs or green onions.