Campfire Dutch Oven Breakfast Casserole

Method

1. Get a charcoal chimney or campfire going about 30 minutes ahead of time so you have a good bed of hot coals ready; you will need roughly 16 to 18 coals for the bottom and 18 to 20 for the lid of a 12-inch Dutch oven.
2. In a skillet over the campfire or on a portable stove, cook the breakfast sausage over medium heat for 8 to 10 minutes, breaking it into small crumbles with a spatula, until no pink remains and the internal temperature reads at least 160 degrees Fahrenheit on a meat thermometer; drain off excess grease and set the sausage aside.
3. Grease the inside of the Dutch oven generously with the softened butter, covering the bottom and sides.
4. Layer half of the bread cubes evenly across the bottom of the Dutch oven.
5. Scatter half of the cooked sausage, half of the diced bell pepper, and half of the cheese over the bread.
6. Repeat with the remaining bread, sausage, bell pepper, and cheese to build a second layer.
7. In a large bowl or pitcher, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined and no streaks of egg white remain.
8. Slowly pour the egg mixture evenly over the layered bread and sausage, pressing down gently on the bread with a spoon so it soaks up the liquid; let it sit for 5 minutes if time allows so the bread absorbs the egg.
9. Place about 16 to 18 hot coals in a ring on the ground, set the Dutch oven on top, and place the lid on securely.
10. Using long tongs, arrange 18 to 20 hot coals evenly on top of the lid so heat comes from both above and below, which mimics an oven at around 350 degrees Fahrenheit.
11. Cook for 40 to 45 minutes, using tongs to carefully lift the lid and check every 15 minutes; rotate the pot a quarter turn and the lid a quarter turn in the opposite direction each time to avoid hot spots.
12. The casserole is done when the center is set and no longer jiggles, a knife inserted in the middle comes out clean, and the eggs are fully cooked through with no runny liquid visible.
13. Carefully remove the Dutch oven from the coals using thick heat-resistant gloves, brush any ash off the lid before opening, and let the casserole rest for 5 to 10 minutes before scooping out portions with a large spoon.