Byron's Dutch Oven Recipes

Breakfast Pizza

(Submitted by Page Davies)

1	can crescent rolls	1	cup shredded sharp cheddar
1	lb. sausage; browned & drained	3	eggs; beaten
3	Tbs. diced red bell pepper	3	Tbs. milk
3	Tbs. diced yellow bell pepper	1/2	tsp. salt
1	cup thawed frozen hash browns	1	tsp. ground black pepper
1	green onion; sliced	3	Tbs. parmesan cheese

Unroll the crescent rolls. Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls. Sprinkle evenly with sausage, bell peppers, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs, milk, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.

Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.

Serves: 6-8

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