- 1 lb bacon or ground sausage (If using bacon, cut into ~1.5" pieces.)
- 12 Eggs
- ~3 pound hash browns (cubed or shredded; I've always preferred shredded, but it's a matter of taste. If you use frozen hash browns, be sure to thaw them first.)
- 1 small sweet onion, diced
- 1 lb Grated cheddar cheese
- Salt and Pepper to taste
- Optional: 1-2 cans of mushrooms, drained.
- In a 12" standard (6 quart) Dutch oven, brown the sausage or bacon and the onion.
- Add hash browns (and mushrooms, if desired) to a level roughly 1" from the top of the pot.
- In a large bowl, beat the eggs, adding salt and pepper as desired.
- Pour the eggs over the top of the hash browns, and stir the whole mixture well.
- When thoroughly mixed, level the top off to allow for even cooking.
- Dutch Oven cooking: Place 8 charcoal briquettes, evenly spaced, around the bottom of the oven, as close to the outside edge as possible. Ring the lid with briquettes.
- Conventional Oven cooking: Set your oven to 350 degrees.
- Let cook for 50 minutes.
- Using a spoon, pull back in the center to check doneness. Cook until the center is moist, but not wet, and no wet egg is apparent.
- Sprinkle the cheese over the top and replace the lid.
- Allow to cook another 10 minutes.
- Remove the oven from heat, and remove the lid from the oven.
- Allow to sit 5 minutes, then serve.