Dutch Oven Breakfast Pie

This a great recipe to use near the end of your camping trip because it uses up leftovers from your previous meals.

INGREDIENTS

1 can crescent rolls

1 C. sharp cheddar, shredded or sliced

2 C. leftover cooked sausage / bacon

4 eggs; beaten

1/4 - 1/2 C. diced red bell pepper (or other leftover veg such as zucchini or broccoli)

1 C. leftover potato, chopped (or other leftover veg such as cauliflower or yam)

3 T. milk

1/2 t. salt

1 t. ground black pepper

3 T. parmesan cheese

METHOD

Lay out the flattened crescent rolls on the bottom of the Dutch oven. Sprinkle evenly with meat, veg, potato and finally cheese. Whisk together eggs, milk, salt and pepper and pour evenly on top. Sprinkle with parmesan cheese. Cover and bake with 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.