Chorizo breakfast bake

Patrick Fortner took this Sausage-Pomodoro Brunch Bake and turned it into a tasty Southwestern-style breakfast casserole with some brilliant substitutions.

I need to remember to take photos of the food spooned out
into a dish!

• 1/2 lb breakfast sausage
• 1/2 lb chorizo
• 1 can Pillsbury® refrigerated crescent dinner rolls
• 2 small cans green chilies
• 1 can diced tomatoes, drained
• 1 1/2 cups shredded Monterrey Jack or Colby Jack cheese
• 12 large eggs

Cook the sausage in a skillet. Drain and set aside. Grease a 10-inch Dutch oven and line the bottom and sides with the crescent roll dough. Line the bottom with the sausage. Beat the eggs, then mix in the tomatoes and green chilies and about half the cheese, and then pour the mixture over the sausage. Cover with the rest of the cheese and bake.

Cook with 6-8 coals on the bottom and 12-14 coals on the top for 45 minutes or until set in the center.

Dutch Oven Macaroni and Cheese

Mac & Cheese, with small shell pasta.

First, this is a ripoff of a recipe from Bill Mohondro. Just sayin'.

• 1 16oz package elbow or shell macaroni
• 3 cups shredded cheddar cheese (a guess)
• 6 (ish) slices American cheese or Velveeta
• 1 cup (guess) milk

Cook the macaroni according to package directions. Don't overcook. This can be done in advance and brought out to camp to save time.

Put about half the macaroni in a 10-inch Dutch oven. Cover with 1.5 cups of shredded cheddar, or whatever it takes to make a good layer of cheese. Top that with slices of American or Velvetta cheese to cover.

Put in the rest of the macaroni, and then top with another layer of cheddar cheese.

Pour in enough milk to fill the Dutch oven 1/3 to 1/2 way.

Cover and put 8 coals on the bottom and 14 coals on top. Cook 40 minutes or until the top is browned. If you need to keep it warm, just leave a couple of coals on the lid.

Goes great with smoked sausage or just about anything!