Put the solar oven out to preheat while preparing the recipe.
Spray a dark, solar safe pot with cooking spray.
Layer the bottom of the pan with hash brown potatoes.
Add a layer of cooked crumbled sausage.
Add a layer of half of the cheese.
Crack the 6 eggs into a bowl. Add the milk, ground mustard, and chipotle chili powders and beat with a whisk until blended. Pour the egg mixture over the top.
Top with the other half of cheese.
Cover the pot and place into the solar oven. Bake for about an 1 - 1½ hours until the eggs are set.
Notes
The exact time to cook will depend on the type of solar oven, the weather, and how hot your oven gets. I cooked this recipe in a Mini Solar Flair, on a nice day of 82°, but the cooker never got above 225°, so it took my dish almost 2.5 hours to cook. However, I have made similar dishes in other ovens that only took 1 hour because the oven got hotter.
Recipe by Sunshine On My Shoulder Solar Cooking Guide at https://www.sunshineonmyshoulder.com/breakfast-casserole-solar-cooking/