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Mountain Man Breakfast
1/2 pound bacon bits -- cut small pieces
1 each onion medium -- chopped
1 bag hash brown potatoes -- 32 oz
12 each eggs
1 1/2 pounds cheddar cheese -- grated
1 jar salsa -- 8 oz
12" Dutch oven, 35-45 minutes cooking time, 14 top & 10 bottom briquettes.
Preheat Dutch oven over bottom briquettes. Brown 1/2 pound bacon cut into small pieces. Add and cook until clear, a medium chopped onion. Remove the bacon and onions from Dutch oven and drain on paper towels. Wipe excess grease out of Dutch oven and place back over hot briquettes. Stir in bag of hash brown potatoes. Fry until potatoes are golden brown, and then mix back in the bacon and onion. Break 12 eggs into medium mixing brown and beat thoroughly. Pour over potatoes, bacon and onions. Cover with hot lid and cook until eggs are almost solid. Sprinkle with cheese. Continue cooking until eggs set and cheese melts. Just before serving, top with 18 oz. jar hot, medium or mild salsa according to taste.
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