Heat the dutch oven over your hot coals. Add the sausage and saute until browned, appoximately 10 minutes, reaking apart the sausage as it cooks.
While the sausage cooks, chop onions, pepper, jalapeno, and garlic.
Add the onions, pepper, and jalapeno to the dutch oven with the sausage. Cook until the peppers and onion are soft, about 10 minutes. Add in the minced garlic and sautee for an additional 2 minutes.
Beat 12 eggs until scrambled. Add the 3/4 cups of shredded cheddar cheese to the egg mixture, setting aside 1/4 cup to use as a topping.
Add the egg mixture and thawed hashbrowns to the dutch oven. Mix all of the ingredients in the dutch oven, and then cover with dutch oven lid.
Place the dutch oven on approzibalely 7 coals arranged ina checkered formation. Place about 14 coals on top of the dutch oven lid in a circle over the edge of the lid. You want the coals near the edge so the heat can transfer down the sides of the dutch oven.
Let the dutch oven sit covered with teh coals for about 40 minutes, until the eggs are firm. Top with the remaining cheese and cover again for 2 minutes, until the cheese is melted.
Half a jalapeno with seeds gives this dish a very mild spice level, and adds a lot of flavor. If you want it to be slightly spicier, use the entire jalapeno.