- 3 packages of precooked maple sausage
- 1 package of Bacon (optional)
- 1/2 purple onion
- 24 eggs
- 1 can of cream of mushroom soup
- 1 cup of milk
- 1 bunch of green onion
- 2 cups of cheese
- 1 red pepper
- 1 bag of shredded hash browns
- 1 tbsp Season Salt
|While heating your Dutch Oven on a low heat, start chopping the purple onion. You will only be using ¼ of it, in this first step so please set aside the other ¼.|
|Slice the sausage and bacon into 1 inch pieces.|
Add the sausage and the purple onion into the Dutch oven, cook on medium heat or 375 degrees for 20 minutes or until sausage is browned.
*note* I like to cook my bacon in a separate pan to obtain a burnt crisp bacon and avoid having to drain grease. If you are adding bacon with the sausage, do not add onion until after you drain the grease.
|While that is cooking, prepare all of the vegetables that you will be adding. I chop my peppers and onions very finely so they are camouflaged from vegetable picking children.|
In a separate bowl mix all the eggs, cream of mushroom soup and milk. Beat for 2 minutes.
Add season salt, onions, peppers, and only 1/2 of your green onion, (reserve half for the very last layer).
Dutch Oven Layer Directions: