"All the fixin’s for a full outdoor breakfast without the mess of multiple pans. Instead, layer each ingredient in your trusty Dutch oven and leave it to bake in your coals or on your grill, while you watch the sun rise."
2 pounds sausage
2 pounds frozen hash brown potatoes
8 eggs, beaten with ¼ cup water
2 cups cheese, grated
In a 12-inch Camp Dutch Oven over a full bed of hot coals, fry and crumble the sausage. Remove the cooked sausage and drain on paper towels.
Using the sausage drippings in the pan, brown the potatoes and spread them evenly in the bottom of the Dutch oven.
Layer the cooked sausage over the potatoes. Pour the eggs over the sausage layer. Sprinkle the top with cheese.
Cook with 8 coals underneath the Dutch oven and 16 on top for 20–25 minutes, until the eggs are cooked.