Ingredients: (adjust amounts per appetite of your group.)

One and a Half Dozen Eggs

Sixteen Ounces Shredded Monterey Jack Cheese (or Pepperjack Cheese)

Sixteen Ounces Shredded Mild Cheddar Shredded Cheese

One medium green bell pepper, one medium red bell pepper. Sliced or diced.

About eighteen, six inch tortillas. (wheat or corn: or fewer larger diameter tortillas.)

Twelve ounces of mild sausage. (or bacon if you like.)

Twelve to sixteen ounces of hash brown potatoes.

Pam, shortening or vegetable oil.

Salsa

 

Materials:

Twelve inch Dutch oven.

 

Instructions:

Using the inverted Dutch oven lid over some charcoal, brown the sausage (or cook the bacon), place aside for later use. Coat the inside of the Dutch oven with a light coating of vegetable oil (or Pam or shortening).

Crack the eggs and scramble them up in a container to be added to the Dutch oven.

Using several tortillas, layer the bottom of the oven with tortillas.

Sprinkle about a third of the hash browns on top of the tortillas, then a third of each type of cheeses, and a third of the browned sausage (or bacon), and a third of the eggs, and a third of the bell peppers.

Repeat, creating three layers. Cook for 45 minutes with about a dozen charcoal under the oven, and about the same on top. Check after twenty minutes, reducing heat by a few charcoals if necessary. (your discretion)

 

 Serve with Salsa.