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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Mountain Man Breakfast Omelet

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.

Serves: 8-10

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