By Ed Quinlan, Camp Chef

(Published Sept., 2002, in Utah Outdoors magazine)

8 eggs

1 lb. ground pork sausage

12 strips bacon

1/2 onion, chopped

3 fresh mushrooms, sliced

1 lb. cheese, shredded (use more or less depending on preference)

1 bag tortilla chips

Using the lid of the Ultimate Dutch Oven, scramble eggs on med/low heat. Set eggs aside. Increase heat to medium, brown pork sausage and cook bacon strips. Break bacon strips into small chunks. Discard remaining grease from meat.

In Dutch oven base, build layers of tortilla chips, egg, sausage chunks, bacon bits, chopped onion, mushrooms and cheese. Place over medium heat on stove. Cook for approximately 5 minutes or until cheese is melted. Serve and eat.

Tips: Add your favorite nacho flavors: peppers, green onions or olives. Dip your nachos into your favorite salsa for a great morning flavor burst.