Camp Breakfast Recipe

Eggs: Essential for creating a fluffy and protein-rich base for the dish.

Bacon: Adds a smoky, savory flavor and a satisfying crunch.

Diced potatoes: Provides a hearty and filling component to the breakfast.

Chopped onion: Adds sweetness and depth of flavor when cooked.

Butter: Used for cooking the potatoes and onions, adding richness to the dish.

Salt: Enhances the overall flavor of the ingredients.

Pepper: Adds a touch of heat and complexity to the dish.

When cooking the bacon, ensure you do so over medium heat to render out the fat slowly, which will make it crispy and flavorful. Use the rendered bacon fat to cook the diced potatoes and chopped onion for an added layer of flavor. This method not only enhances the taste but also makes efficient use of ingredients, reducing the need for additional butter.

• eggs - Substitute with tofu: Tofu can be scrambled similarly to eggs and provides a good source of protein for a vegan option.

• eggs - Substitute with chickpea flour: Chickpea flour mixed with water can create a batter that mimics the texture of scrambled eggs.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that still provides a similar smoky flavor.

• bacon - Substitute with tempeh bacon: Tempeh bacon is a plant-based option that can be seasoned to mimic the taste of traditional bacon.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and are rich in vitamins.

• diced potatoes - Substitute with cauliflower: Cauliflower can be diced and roasted to provide a low-carb alternative to potatoes.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• chopped onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a different texture to the dish.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used for sautéing.

• butter - Substitute with ghee: Ghee has a higher smoke point and adds a rich, nutty flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can enhance the overall flavor.

• Allow the camp breakfast to cool completely before storing. This prevents condensation from forming, which can make the eggs and potatoes soggy.
• Transfer the cooled camp breakfast into an airtight container. This helps maintain freshness and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator if you plan to consume the camp breakfast within 3-4 days. This keeps the bacon crispy and the eggs flavorful.
• For longer storage, consider freezing the camp breakfast. Divide it into individual portions and place them in freezer-safe bags or containers. This makes it easy to reheat just the amount you need.
• Label the containers with the date of preparation. This helps you keep track of how long the camp breakfast has been stored.
• When ready to eat, thaw the frozen camp breakfast in the refrigerator overnight. This ensures even reheating and maintains the texture of the potatoes and eggs.
• Reheat the camp breakfast in a skillet over medium heat or in the microwave. If using a skillet, add a little butter to prevent sticking and to enhance the flavor.
• Stir occasionally while reheating to ensure even warming and to bring back the delicious blend of bacon, potatoes, and eggs.
• Season with a bit more salt and pepper if needed, as freezing can sometimes dull the flavors.

• Preheat a skillet over medium heat and add a small amount of butter or olive oil. Add the leftover camp breakfast and stir occasionally until heated through, about 5-7 minutes.

• Use a microwave-safe dish and cover the camp breakfast with a damp paper towel. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• Preheat your oven to 350°F (175°C). Spread the camp breakfast evenly in an oven-safe dish, cover with foil, and bake for 10-15 minutes or until heated through.

• For a crispy texture, reheat the camp breakfast in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the camp breakfast on a baking sheet and heat for 10-12 minutes, stirring once or twice for even heating.

• Skillet: A flat-bottomed pan used for cooking the bacon, potatoes, onions, and eggs over the campfire or stove.

• Campfire or stove: The heat source used to cook all the ingredients.

• Tongs: Used to handle and flip the bacon while it cooks.

• Spatula: Essential for stirring the eggs and mixing all the ingredients together in the skillet.

• Knife: Used for chopping the onion and dicing the potatoes.

• Cutting board: A surface for safely chopping the onion and dicing the potatoes.

• Mixing bowl: Used to beat the eggs before pouring them into the skillet.

• Whisk or fork: Used to beat the eggs in the mixing bowl.

• Plate: Used to set aside the cooked bacon before adding it back into the skillet.

• Measuring spoon: Used to measure the butter and ensure the right amount is added to the skillet.

Prep ingredients in advance: Dice the potatoes and chop the onion at home to save time at the campsite.

Use pre-cooked bacon: Opt for pre-cooked bacon to skip the step of cooking it over the campfire.

One-pan method: Cook everything in one skillet to reduce cleanup time.

Beat eggs beforehand: Beat the eggs at home and store them in a sealed container for easy pouring.

Quick seasoning: Pre-mix salt and pepper in a small container to quickly season your dish.