📝 Instructions
= Recipe
1. In a 12-inch camp Dutch oven over a full bed of hot coals, fry and crumble 2 lbs sausage until cooked through. Remove sausage and drain on paper towels.
2. Using the sausage drippings in the pan, brown 2 lbs frozen hash brown potatoes and spread them evenly across the bottom of the Dutch oven.
3. Layer the cooked sausage over the potatoes. Beat 8 eggs with 0.25 cup water and pour over the sausage layer. Sprinkle 2 cups grated cheese over the top.
4. Cook with 8 coals underneath and 16 coals on top for 20-25 minutes until eggs are cooked through.
