CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-10-30
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- Butter
- Onions, chopped
- Peppers, chopped (can use bell
- peppers, or jalapenos, or
- any others that strike your
- fancy)
- Corn Tortillas, torn into small pieces
- Eggs
- Splash of soymilk or cow's milk
- Salt & Pepper
- Cheese
Instructions
Melt butter in iron skillet, saute onions and peppers until soft.
Add tortillas, cook until they just start to brown and smell good.
Scramble eggs and soymilk, add to skillet. At this point, season to taste with salt and pepper. Stir frequently.
When eggs just start to set, remove from heat and sprinkle with cheese. This is a very filling breakfast. Serve with pico de gallo and picante sauce.
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