Camp Fire Breakfast
This hearty Dutch Oven recipe is by  Ed Keenan, Author of Nature & the Southwest,

Ingredients:

½ lb. bacon (or pre-cooked sausage)
1 medium onion
2 lb. hash brown potatoes, fresh or frozen
½ lb. grated cheddar
1 dozen eggs
1 cup favorite salsa (optional)

Preparation:
Pre-heat a 12" Dutch Oven.
Recipe calls for 6-9 bottom coals and 12 -15 top coals.
Slice bacon (or sausage) and onion into small pieces
Brown until onions are clear.
Stir in the hash brown potatoes and cover.
Stir occasionally to heat and brown potatoes (15-20 minutes).
Scramble the eggs separately and pour over the hash browns.
Cover and cook until eggs start to set. (10-15 minutes).
Sprinkle grated cheese over egg mixture.
Cover and heat until eggs cooked and cheese is melted.

Optional:
Pour about a cup of your favorite salsa over the top.
Cover and cook for an additional 3-5 minutes.
Slice and serve.