This is a great old Boy Scout/backpacking recipe. We eat it when we go camping, cooked in a dutch oven. You can cook it at home in a baking dish in the oven if you aren’t out cooking in a field.
- 1 bag O’Brien Potatoes, approx 28 ounces- defrosted
- 1 dozen eggs
- 1/4 cup whole milk
- 1 lb. bulk breakfast sausage (like Jimmy Dean) cooked, crumbled and patted to absorb the excess oil
- 2 cups cheddar cheese, divided
- Salt and pepper, to taste
- Sour Cream and Salsa (for a topping)
- Mix the sausage, 1 cup of the cheese, and potatoes in a bowl
- Pour sausage/egg/cheese mixture into a 9×11 baking dish
- Scramble eggs and milk and pour over sausage/egg/cheese mixture
- Top the dish with the remaining 1 c. cheese.
- Bake at 350 for 20-35 minutes until the eggs have set and the dish is brown, bubbly and delicious.
- Serve with Sour Cream and Salsa.
- Serves 8-10 at home 4-6 when camping (fresh air makes you hungry).
If you have any leftovers, it’s great in a warmed tortilla the next morning as a burrito! I’ve also been informed that this is really good with avocado slices on top.
Modifications for special dietary concerns:
- You can make this vegetarian by using soy sausage crumbles.
- This recipe is naturally gluten-free.
- This recipe cannot be made vegan.