The Perfect Campfire Breakfast Scramble
The Perfect Campfire Breakfast Scramble was originally published in December 2020
One of my favorite backpacking meals to have before a big hiking day is this campfire breakfast scramble that consists of eggs, bacon, and potatoes. This is a pretty simple recipe that can easily be made over a campfire in about 30 minutes.
On bigger hiking days, I like to have a heavy breakfast to hold me over for the first part of the day, and this protein and carb-packed meal usually does the trick.
This campfire breakfast scramble was perfect on our Dalton Highway road trip this summer on the mornings we began our day hike into ANWR and our multi-day trek into Gates of the Arctic National Park.
Serving Size
2
Prep Time
5 minutes
Cooking Time
30 minutes
Campfire Breakfast Scramble Ingredients
- 3 medium red potatoes (or potato of choice)
- 1/2 onion chopped or sliced
- 3 cloves of garlic, minced
- 4 eggs
- 6 strips of bacon
- 1/3 cup shredded cheese
- 3 green onions, chopped
- 1 pinch of salt
- 1 tsp smoked paprika
- 1 avocado (optional)
- 1/2 green bell pepper (optional)
Campfire Breakfast Scramble Instructions
1. Boil Potatoes in a large pot of water over the campfire
Take a pot of water and throw it on the campfire. Next, typically I cube three medium-sized red potatoes, though you can substitute them with any potato (or sweet potato) you like. Once the potatoes are all cubed throw them in the pot and allow them to come to a rolling boil.
2. Prep all other veggies
While the potatoes are boiling on the fire, take all your other veggies and get them prepped. Start chopping your onions, garlic, and green onion. Chop any other additional (bell pepper, etc.) veggies too.
The potatoes should be about soft by the time you get through chopping the remaining veggies. Pull them off the fire once they are soft.
3. Start the bacon
Add your strips of bacon to your cast iron skillet and fry until perfectly crispy (or to whatever level you desire, I don’t like flaccid bacon). Once crispy, remove them from heat and set to the side to chop later.
4. Fry the potatoes in the bacon grease
Next, strain your potatoes from the pot and add the potatoes to the already hot bacon grease in the cast iron. Fry for a few minutes.
5. Add onions and garlic
Once the potatoes start to get a tinge golden, add your onions and garlic. Fry the mixture until the onions and garlic are golden.
6. Add the eggs and salt
Next, add your eggs and a pinch of salt. You can either scramble your eggs on one side of the cast iron or poach your eggs in little depressions you can form in your potatoes shakshuka-style.
7. Toss in the cheese and smoked paprika
Once your eggs are cooked to your desired level, add the shredded cheese and cook until melted, make sure to stir as the cheese melts. Add the smoked paprika and give a good stir before removing it from the fire.
8. Garnish with chopped bacon and green onions
The camp breakfast scramble is ready to dish up. Don’t forget to garnish with green onion and bacon (and avocado if you brought it!). Enjoy.
Have Any Questions About The Campfire Breakfast Scramble Recipe?
Ask in the comments section below.
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