Recipe by Da Huz
Not the most descriptive recipe title, perhaps, but this is what my friend calls it and I like the name, so there you go. Nothing wakes up your camp-mates like the warmth of a campfire and the sounds and smells of sausage, bacon, and veggies. You will NEED a REAL camping dutch oven (get the cast-iron kind with the little legs and the lip on top for putting coals on the lid - if you camp much, this is well worth the investment). You will also need two hot-pads, tongs, and a heat-resistant spatula. A long-sleeve shirt and leather gloves are recommended so that you don't singe your arms and hands. Note that preparation time consists mostly of letting the fire mature.
- 18 eggs
- 1 lb sausage
- 1 lb bacon
- 1⁄2 lb shredded cheddar cheese
- 3 bell peppers
- 2 serrano peppers
- 1 onion
Directions See How It's Made
- You must begin with a properly seasoned dutch oven. There are plenty of websites that describe how to season a dutch oven.
- Get your fire going and add a fair amount of wood. Keep some in reserve, too, so you don't run out of coals.
- While the fire is producing your coals, chop your veggies. You can invert your dutch oven lid and use it as a cutting board. You can also pre-chop your veggies but I think they stay fresher if they are chopped just before use. Put remove them to a plate for later use.
- Put the dutch oven without lid directly over the fire (I usually have some good sturdy branches in my fire for it to rest on) and add the bacon. Stir frequently until cooked to the desired level of crispness. While bacon is cooking, place the lid further away from the fire's center, inverted, to pre-heat. Place bacon here when finished to keep warm.
- Add sausage to dutch oven and cook until done. Remove dutch oven from heat. Drain some of the grease if desired.
- Add eggs and veggies and crumble the bacon into the mixture. Stir, then cook, covered, further away from the heat (you don't want to over-cook your eggs). Check as often as you like, it won't hurt anything. Breakfast is done when eggs are set throughout.
- Remove from heat, mix in cheese, and serve. Season to taste with salt and pepper. If you keep the lid on, this will stay warm for a while.