Breakfast Nachos
Edward Quinlan - March 06, 2003

Ingredients:

8 eggs
1 lb ground pork sausage
12 strips bacon
1/2 onion, chopped
3 fresh mushrooms, sliced
1 lb. cheese, shredded (to taste)
Large bag nacho chips

How to Prepare:

Using the lid of the Ultimate Dutch Oven, scramble eggs on med/low heat. Set eggs aside. Increase heat to medium, brown pork sausage and cook bacon strips. Break bacon strips into small chunks. Discard remaining grease from meat.

In Ultimate Dutch Oven base (with lower rack inserted), build layers of nacho chips, egg, sausage chunks, bacon bits, chopped onion, mushrooms and cheese. Place over medium heat on stove and offset the lid to allow a small air crack for increased air flow. Cook for approximately 5 minutes or until cheese is melted. Serve and eat. (Feeds about 8 people)

Variations: add your favorite nacho flavors: peppers, green onions or olives. Dip your nachos into your favorite salsa for a great morning flavor burst.

Equipment:

UDO-14 Ultimate Dutch Oven (or a regular 9-10 quart Dutch oven)

I prefer using the Ultimate Dutch Oven because the heat cone allows the nachos to cook fast and easy while using propane. It also works well with charcoal briquettes.

Single-burner Camp Chef stove -- Universal Output 30,000 BTU/hr (or other camp stove - also works great using the kitchen range top)