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1
You must begin with a properly seasoned dutch oven. There are plenty of websites that describe how to season a dutch oven.
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2
Get your fire going and add a fair amount of wood. Keep some in reserve, too, so you don't run out of coals.
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3
While the fire is producing your coals, chop your veggies. You can invert your dutch oven lid and use it as a cutting board. You can also pre-chop your veggies but I think they stay fresher if they are chopped just before use. Put remove them to a plate for later use.
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4
Put the dutch oven without lid directly over the fire (I usually have some good sturdy branches in my fire for it to rest on) and add the bacon. Stir frequently until cooked to the desired level of crispness. While bacon is cooking, place the lid further away from the fire's center, inverted, to pre-heat. Place bacon here when finished to keep warm.
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5
Add sausage to dutch oven and cook until done. Remove dutch oven from heat. Drain some of the grease if desired.
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6
Add eggs and veggies and crumble the bacon into the mixture. Stir, then cook, covered, further away from the heat (you don't want to over-cook your eggs). Check as often as you like, it won't hurt anything. Breakfast is done when eggs are set throughout.
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7
Remove from heat, mix in cheese, and serve. Season to taste with salt and pepper. If you keep the lid on, this will stay warm for a while.
