We made this Tuesday morning for breakfast and it was delicious. I did precook the bacon and sausage at home so I only warmed them when I got the veggies soft, it just made for quicker prep and with small children that is essential. We had enough left overs to throw in the cooler and reheat the next morning.
| 1 | lb. country sausage | 2 | cups chopped; mushrooms |
| 1 | lb.bacon | 18 | eggs |
| 1 | large yellow onion; diced | 3/4 | cup milk |
| 3 | cloves garlic; minced | salt and pepper to taste | |
| 1 | green bell pepper; chopped | 3 | cups grated Cheddar cheese |
| 1 | red bell pepper; diced | picante sauce |
Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. Add sausage to oven and fry until brown. Remove sausage from oven. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add sausage, onions, garlic, bell peppers, and mushrooms. Saute until vegetables are tender. Whisk together eggs and milk. Season with salt and pepper. Pour eggs over vegetable mixture. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 20 minutes until eggs are set up. Cover top with cheese and replace lid. Let stand until cheese is melted.
Serve topped with picante sauce.
2 comments:
Since we dont know how to use or own a dutch oven I was wondering if you had any stovetop suggestions or any for the oven. I am so in love with so many of your recipes!!!
Kayley most dutch oven recipes work well when baked in the oven at 350 for the same length of time. Adjust as needed if it's not cooked all the way through.
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