|1||lb.bacon||10-12||medium potatoes; sliced (We like to cube our potatoes) |
|2||medium yellow onions; diced||12||eggs; beaten|
|1 1/2||cups fresh mushrooms; sliced||salt and pepper to taste|
|1||green bell pepper; diced||3||cups grated Cheddar cheese|
|3||cloves garlic; minced||picante sauce|
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.
Serve topped with picante sauce.