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: 2012-07-12
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 6 farm fresh eggs
- 1 lb bacon or sausage1/2 large red onion (fresh from your garden), chopped
- 1 green and red garden bell pepper
- 2 large garden baking potatoes, cubed
- 1 cup cheese
- 1/2 cup milk
- salt and pepper to taste
Instructions
Take out your trusty bowl. Crack all eggs into bowl. Add milk and mix well, set aside.
Preheat your oven to 350 degrees. In a large cast iron frying pan (or your favorite) cook bacon or sausage until crisp. Take bacon or sausage out and crumble into egg mixture. Cook chopped onions, peppers and potatoes in grease until tender. Now add your eggs into your skillet and then sprinkle cheese on top.
Put your favorite oven proof skillet in preheated oven and bake about 30 mins or until lightly browned on top and eggs are set.
Enjoy with fresh squeezed orange juice and a cup of fresh ground coffee.
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