6 eggs, or 6 servings of Mountain House freeze dried scrambled eggs with ham and bell peppers rehydrated according to directions, or 6 servings of Mountain House uncooked eggs, or 6 servings of any other egg substitute product you can get.
1 cup milk, if you use powdered milk mix it a little thicker than usual.
1 pound of bacon, cut into 1 inch pieces.
1 pound of sausage, cut into small pieces.
8 potatoes, 4 of them cut into 1 inch cubes, and 4 of them sliced.
1 pound cheddar cheese, grated or cut into small pieces.
In a big cast iron frying pan on medium heat.
Fry the bacon and sausage until they seem cooked.
Pour off the grease, optional.
Stir in the potatoes and keep stirring until they brown.
Mix the eggs and milk in a bowl and beat.
Stirring with a wooden spoon stir in the egg and milk mixture.
Keep stirring until the eggs get hard and maybe a little brown.
Sprinkle the cheddar cheese over it.
Turn off the heat and cover.
Let stand on the stove with the lid on until the cheese melts (about 5 minutes).
Clean out the fireplace and remove the grate. You need a level place to work.
Build a fire.
When the fire dies down to the hot coals, consolidate the hot coals into a 9 inch circle.
Put the Dutch oven onto the hot coals.
Place the bacon and sausage into the Dutch oven and stir fry with a wooden spoon, it will take a few minutes for it to get hot.
Throw in the potatoes and keep stirring with the wooden spoon until the potatoes are browned.
Mix the eggs and milk in a bowl.
Keep stirring with the wooden spoon and pour in the egg and milk mixture.
Keep stirring until the whole thing is well cooked.
Sprinkle the cheese over it.
Put the lid on, and let stand for about 10 minutes until the cheese melts.
Put a cookie sheet in front of the fireplace and move the Dutch oven off of the coals, out of the fireplace and onto the cookie sheet.
Leave it right there at the fireplace and serve with a plastic serving spoon.
CAREFUL: the Dutch oven will stay hot for a long time.