Place ½ chimney of briquettes under a 14" oven.
Brown the diced bacon.
Add the diced onions and cook until they start to turn translucent.
Add bell peppers and cook for 10 minutes.
Add one ring of briquettes onto the lid.
Add diced potatoes and seasoning and cook until potatoes start to brown, stirring occasionally.
Reduce bottom heat to 1 loose ring of briquettes. (approximately 14)
Tamp down the potato mixture and pour eggs over the compressed mixture.
As eggs begin to cook, sprinkle crumbled sausage onto the egg mixture.
When eggs are cooked sprinkle the cheese over the eggs and cook until melted.
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Bacons and sausages are regular breakfast inclusions and here is how to enjoy them outdoors. Watch chef Joanie showing how to make breakfast with bacon, sausages, vegetables and seasonings in an outdoor cast iron oven. Refreshing with energy!