This recipe is intended to provide breakfast for a large group. It is easy and fairly quick.

 

MATERIALS NEEDED:

14 inch Dutch oven.

Large mixing bowl

 

 

INGREDIENTS:
Two dozen eggs.

16 oz. bag or box of seasoned bread crumbs

   (or you can actually use sliced bread, torn into small pieces)

4 cups of your favorite shredded cheese. (or use more than one type of cheese)

4 oz bag of bacon bits.

1 pound of sausage.

1 medium sized bell pepper.

1 small onion, copped or minced.

1/2 Teaspoon of salt.

1 Teaspoon of pepper.

1 Teaspoon dry mustard.

6 oz milk.

 

INSTRUCTIONS:
Crumble and brown the sausage in the bottom of the Dutch oven, then drain it and set the sausage to the side. Chop up the bell pepper.

Use the mixing bowl to mix up the eggs with the milk, adding the spices to the mix.

Evenly spread about two thirds of the bread crumbs on the bottom of the Dutch oven, then sprinkle about 1 cup of the shredded cheese on top of the bread crumbs. Then add half of each of the remaining ingredients on top of that, following by pouring the contents of the mixing bowl into the oven. Then place the remaining ingredients on top of that placing the remaining cheese last. The bell pepper will add some color to the top. Sprinkle the last of the bread crumbs on the top as well.

 

Bake for about 20-25 minutes with medium heat. (8-10 charcoal on top and 8-10 underneath) or until the egg is thoroughly cooked in the center. Will serve 10-14.

 

VARIATIONS:

I have prepared this with a number of different variations, such as the addition of sliced Jalapeno on top, as well as the addition of a cup of mushrooms added to the mixture. Also, one variation is to add chopped tomatoes to the mix, but if you do this you might wish to half the amount of milk you add to the recipe.