Looking for a quick, easy breakfast? Whether you are cooking for two, or for ten,…
Mountain Man Breakfast
For the Grizzly Adams in you…
10-12 medium potatoes (sliced)
2 medium onions (diced)
12 medium eggs (beaten)
1 1/2 cup mushrooms (sliced)
1 medium green bell pepper (diced)
3 cups cheddar cheese (grated)
3 cloves garlic (minced)
1 jar picante salsa
Season to taste salt and pepper
Heat a 12″ Dutch oven using 18-20 briquettes bottom until hot.
Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown.
Add onion, mushrooms, bell pepper and saute until onions are translucent.
Add potatoes and season with salt and pepper.
Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes.
Season eggs with salt and pepper then pour eggs over top of potatoes.
Cover and bake another 20 minutes. Stir gently every 5 minutes.
When eggs are done, cover top with cheese and replace lid.
Let stand until cheese is melted.
Serve topped with picante sauce.