Dutch Oven Breakfast Casserole

Prepare coals/embers (you can also make this in the oven, in which case you’ll need to preheat the oven to 325ºF).

Place a Dutch oven liner in the Dutch oven (we use a 12″ Dutch oven) and cover the bottom with bacon. Add in the potatoes, peppers, and onions, and sprinkle with salt and pepper (if you have leftover bacon, you can put it on top). Place the lid on the Dutch oven.

If cooking over coals/embers, place the Dutch oven over coals/embers, making sure the coals are not actually touching the bottom of the Dutch oven (this causes hot spots and uneven cooking). Place more coals/embers on the lid. Rotate the Dutch oven 90º every 10-15 minutes, and then rotate the lid 90º in the opposite direction.

After the potatoes are soft (about 90 minutes, depending on your heat) beat the eggs and stir in salt and pepper, then pour them evenly over top of the potatoes. Cook for about 20 more minutes until the eggs are set, then sprinkle cheese over top and cook for 5 minutes or until the cheese is melted.

Serve, topping with salsa and sour cream as desired.

If you’re making this in the oven, the procedure is the same and the times should be approximately the same as well.