Ingredients:
 ½ lb. favorite breakfast meat
1 medium diced onion
3/4 C. sliced fresh mushrooms (optional)
¼ C. chopped green bell pepper or green chilies (optional)
4 medium potatoes grated or prepared hash browns
6 eggs; beaten
salt and pepper to taste
1 C. grated Cheddar cheese

Heat a 12" skillet until hot. Cut meat into 1 inch cubes or slices. Add to skillet and fry until brown. Add onion and potatoes fry until crispy.  Add vegetables and cook until desired texture.  Season eggs with salt and pepper then pour eggs over top of mixture. Cook mixture turning until eggs are cooked thru. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.  Serve topped with picante sauce or salsa if desired.

Bryan Woolley - March 15, 2006 (reprinted with permission of Camp Chef)

Ingredients:
1 package English Muffins (6 count)
9 pieces of sliced ham
12 eggs
salt and freshly cracked pepper to taste

Hollandaise Sauce
8 Tbsp. butter
3 eggs yolks
1 tsp. freshly squeezed lemon juice
dash of salt

How to Prepare:
1. Start a large pot of water simmering to poach your eggs in.
2. Toast your English Muffins and set aside.
3. Pan sear the ham slices and set on top of the English Muffins
4. Once the water has come to a simmer gently crack an egg into the simmering water. Be careful the water is not boiling as this will completely disrupt the egg structure.
5. In a medium size bowl add your egg yolks, lemon juice and salt.
6. Melt the butter and while whisking the egg yolk mixture, gently drizzle the melted butter into the yolk mixture.
7. Remove the poached eggs with a large slotted spoon and allow them to drain completely.
8. Place the poached egg on top of the ham.
9. Spoon about a tablespoon size amount of Hollandaise Sauce over the poached egg and sprinkle with your favorite herbs.
10. Add some fresh cracked pepper and salt to taste and enjoy!

Edward Quinlan - March 05, 2003 (reprinted with permission from Camp Chef)

Suzanne Thomas - July 02, 2003 (reprinted with permission from Camp Chef)

Leigh Page Lincoln Maine - April 09, 2006 (reprinted with permission from Camp Chef)