Breakfast Casserole

Serves 3 (multiply as required)

1 lbs. sausage (Bass Farm, mix 1/2 hot, 1/2 mild)
6 large eggs (2 per adult)
1 packages "Simply Potatoes" southwestern style hashbrowns (1.4 lb ea.)
2 oz. Breakstone sour cream 
8 oz. (1 cup) finely shredded sharp/ex-sharp chedder cheese
salt (as required)
pepper (as required)
Vegetable (corn) oil (1/2 cup max)
Favorite hot sauce 
Dutch oven(s)

If using hot and mild sausage, determine "heat" tolerance
of your crew.  Make one dutch hot and the other mild if
necessary, otherwise, mix hot and mild in each dutch.
Remember youth leaders sometimes have different heat 
tolerance than Adults.

Divide sausage & brown 1/2 in each oven over medium heat. While 
sausage cooks, whisk eggs in bowl & set aside.  Spoon browned
sausage to separate bowl.  Adjust oil in dutch as required to 
cook hash browns.

Add packages of hash browns in each oven, adjust heat to
medium / medium-low heat. Hash browns cook best if allowed 
to cook 4-5 minutes, covered, between stirring as required 
to prevent sticking.  Total cooking time 12-16 minutes
or until browned.   Add salt and pepper to hashbrowns and
adjust to taste.  Potatoes require more salt than other
items.  When potatoes are brown, either remove them to
bowl with sausage or move to side of dutch.

Add eggs, split between dutches if using more than one.
Cook eggs to a hard scramble.  Add sour cream to each oven 
& mix with sausage & potatoes. Add 2/3 of cheese to mixture,
reserving some for topping.  Remove heat.  Sprinkle remaining 
cheese over the top, cover for 2-3 minutes or until cheese is 
melted.  Spoon into bowls, provide favorite hot sauce(es)