In a large (12-inch) Dutch oven, heating just from below for now, brown the sausage, keeping it broken up in small pieces. Just before it is thoroughly browned, add onion, mushrooms, and green pepper. Once the vegetables are semi-cooked, add hash browns, mix, and cook for about 10 minutes.
Mix milk with eggs and pour over hash brown mixture. Stir, cover, and cook (adding coals to the top of the oven) at 325°–350° for about 20 minutes or until eggs are firm. Be careful not to burn the bottom at this stage. In the last 5 minutes of cooking, sprinkle cheese over top of egg mixture, cover once again, and cook until cheese has melted. Serve with your favorite salsa for a delicious one-pot breakfast.
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