Mountain Man Breakfast (Dutch Oven)

An absolute MUST for every camping trip we go on!

1 lb. bacon, cut into 1" pieces
1 lb. breakfast sausage
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 lb. bag frozen hashbrowns
24 eggs, beaten
salt and pepper to taste
1 lb. grated cheddar cheese
1 can refrigerated biscuits

Heat a 12" dutch oven using 18 - 20 briquettes on bottom until hot.  Brown bacon until lightly browned. Add sausage and continue cooking until both meats are nicely browned.  Add onion, garlic and bell pepper; cook until onions are translucent.  Add hashbrowns over meat mixture; spread evenly and season with salt and pepper. 

Cover and bake using 8 briquettes on top and 10 - 12 briquettes on bottom until potatoes are cooked but still firm.

Pour eggs over hasbrowns and season again with salt and pepper.  Sprinkle half of cheese over eggs.  Cover and bake until eggs start to set. 

Arrange biscuits over eggs and sprinkle with remaining cheese.  Cover and bake until biscuits are golden brown and eggs are completely set.

Serve with salsa and/or country gravy.

Serves 8 - 10

Photo credits:  www.thekitchenwitchblog.com