1. Prepare Your Coals: Start a campfire or light charcoal briquettes well in advance. You need enough coals to arrange underneath the Dutch oven and on the lid. For baking, a general guideline for a 350°F (175°C) oven is:

   • 12-inch Dutch Oven: ~24-25 briquettes total (e.g., 8-9 underneath, 15-16 on top).
   • 10-inch Dutch Oven: ~20-21 briquettes total (e.g., 7 underneath, 13-14 on top).
   • Adjust based on wind, ambient temperature, and briquette type. It’s better to have too many coals ready than too few. Use a metal shovel and heat-resistant gloves.

Cooking Process:

1. Preheat Dutch Oven: Place the Dutch oven directly over a bed of hot coals (or medium heat on a stovetop/camp stove). If using briquettes, arrange the bottom coals (e.g., 8-9 for a 12-inch). Let the oven heat for 5-10 minutes. Add oil only if needed (if your sausage is very lean).
2. Brown the Sausage: Add the bulk sausage to the hot Dutch oven. Break it apart with a spoon or spatula. Cook, stirring occasionally, until browned and cooked through (about 8-10 minutes).
3. Sauté Aromatics: Add the diced onion and bell pepper to the Dutch oven with the sausage and its rendered fat. Cook, stirring frequently, until the vegetables soften (about 5-7 minutes). If there’s excessive grease, carefully tilt the Dutch oven (away from the fire!) and spoon some out, leaving about 1-2 tablespoons for flavour and to cook the potatoes.
4. Add Potatoes: Spread the diced potatoes or hash browns evenly over the sausage and vegetable mixture. If using fresh diced potatoes, they may take slightly longer to cook. Season lightly with about half of the salt and pepper. Stir gently to coat the potatoes in the rendered fat.
5. Initial Potato Cook (Optional but helpful): If using coals, you can place the lid on without top coals for about 5-10 minutes to let the potatoes steam and soften slightly before adding the eggs. If using a stovetop, you can cover and reduce heat for a few minutes.
6. Prepare Egg Mixture: While the potatoes get a head start (or just before adding), whisk the eggs, milk (if using), remaining salt, and pepper together in a separate bowl until well combined.
7. Add Eggs: Pour the whisked egg mixture evenly over the potatoes and sausage in the Dutch oven. Do not stir.
8. Add Cheese: Sprinkle the shredded cheese evenly over the top of the egg mixture.
9. Bake:

   • Campfire/Coals: Carefully place the lid on the Dutch oven. Using a shovel and gloves, arrange the top coals (e.g., 15-16 for a 12-inch) evenly over the flanged lid. Ensure the bottom coals are still providing heat. Maintain a baking temperature around 350-375°F (175-190°C). Bake for 25-45 minutes. Cooking time varies greatly depending on heat consistency. Check after 20-25 minutes.
   • Home Oven: If you browned the sausage/veggies on the stovetop in your Dutch oven, simply pour over the eggs and cheese. Cover with the lid and place the entire Dutch oven into a preheated 375°F (190°C) conventional oven. Bake for 25-40 minutes.

10. Check for Doneness: The Mountain Man Breakfast is done when the eggs are set (no longer jiggly liquid in the center when gently shaken), and the cheese is melted and bubbly, possibly with golden brown spots. A knife inserted near the center should come out clean. If the top is browning too quickly (especially with coals), remove some top coals. If the bottom is cooking too fast, remove some bottom coals or slightly elevate the oven.
11. Rest: Once cooked, carefully remove the Dutch oven from the heat source (using gloves!). Let it rest with the lid on for 5-10 minutes. This allows the eggs to finish setting and makes serving easier.
12. Serve: Remove the lid (watch out for steam!) and serve hot, scooping portions directly from the Dutch oven. Garnish as desired.