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Dutch Oven Breakfast Egg Casserole
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| 1 C | bacon, (cut up) |
| 1 Large | onion |
| 1 1/2 | Cheddar cheese, (grated) |
| 1/2 C | sour cream |
| 1 1/2 C | ground sausage |
| 1 2-pound package | frozen hashbrowns |
1 dozen eggs (scrambled)
In a 12" Dutch oven: brown meat. Add hashbrowns and onion with salt and pepper to taste. Cook until potatoes are done. Stir in sour cream. Pour eggs over top and cook until eggs are set. Sprinkle on cheese and allow to melt.
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