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Enjoy this recipe from Our Best Cast-Iron Cooking Recipes.
Submitted by: Tammy Burnett from Springfield, MO
1 lb. bacon, chopped
2 green and/or red peppers, diced
2 c. onion, diced
12 potatoes, sliced or diced
salt and pepper to taste
1 doz. eggs
1/4 c. water
2 c. shredded Cheddar cheese
In a campfire ring, set a Dutch oven over 15 to 18 hot briquettes until heated. Add bacon; cook until crisp and golden. Add peppers and onion; cook until onion is translucent. Push half of the briquettes to one side; set
Dutch oven on remaining briquets. Add potatoes; season with salt and pepper. Cover Dutch oven with lid; place about 14 briquets on top of lid. Cook for 30 minutes, or until potatoes are tender. Whisk together eggs and water; pour over potatoes. Cover, adding more hot briquettes to lid as needed. Cook another 15 to 20 minutes, stirring every 5 minutes, until eggs are set. Top with cheese; cover and let stand until cheese is melted. Serves 12 to 15. | |
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In a campfire ring, set a Dutch oven over 15 to 18 hot briquettes until heated. Add bacon; cook until crisp and golden. Add peppers and onion; cook until onion is translucent. Push half of the briquettes to one side; set
Dutch oven on remaining briquets. Add potatoes; season with salt and pepper. Cover Dutch oven with lid; place about 14 briquets on top of lid. Cook for 30 minutes, or until potatoes are tender. Whisk together eggs and water; pour over potatoes. Cover, adding more hot briquettes to lid as needed. Cook another 15 to 20 minutes, stirring every 5 minutes, until eggs are set. Top with cheese; cover and let stand until cheese is melted. Serves 12 to 15. |
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