If we plan to leave camp early we typically opt for coffee and a quick snack, but sometimes an adventurer just needs to lay around in the morning and pack in a hearty breakfast. This recipe is for just such an occasion. Be advised though – all diners agree it is aptly named!

12″ Dutch Oven

1 pound each bacon and sausage

1 bag frozen Potatoes O’brien

6 Large Eggs

1 8 ounce package shredded sharp cheddar

Salsa or Picante Sauce

Brown bacon and sausage in DO. When most fat has been rendered add potatoes and cook until browned, stirring occasionally.

Once potatoes are browned remove from heat and gently crack eggs directly onto the top.

Sprinkle cheese over eggs.

Bake with coals on top only until cheese melts and egg yolks reach desired firmness (Lift lid every 10 minutes to check)

Serve with salsa or Picante then commence coma.