BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler , Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

“I felt I had accomplished a really big goal when I first saw my Tenderfoot
badge. I felt like I was king of the world, that I could do anything.”
Davis Cavallo, Troop 31 Scout

Mountain Man Breakfast

(Serves 8-10)

Ingredients:

1/2 pound Bacon, Cut into Small Pieces
1 medium Onion, Chopped
1 32 oz. Bag Hash Brown Potatoes
12 Eggs
1 to 1 1/2 pounds Grated Cheddar Cheese
1 8 oz. Jar Salsa -- Hot, Medium, or Mild According to Taste

Directions:

1. Preheat Dutch Oven over 10 bottom briquettes.
2. Brown bacon; add onions and cook until clear.
3. Remove the bacon and onions from Dutch Oven and drain on paper towels. Wipe excess grease out of Dutch Oven and place oven back over hot briquettes.
4. Place hash brown potatoes in oven and fry until golden brown.
5. Mix the baxon and onions back in.
6. Break eggs into medium mixing bowl and beat thoroughly; pour eggs over potato, bacon and onion mixture.
7. Cover with hot lid (14 top briquettes) and cook until eggs are almost solid.
8. Sprinkle with cheese.
9. Continue cooking until eggs set and cheese is melted.
10. Just before serving, top with salsa.