There’s something satisfying about lighting the stove or waking the coals just as the campground starts to stir—mugs clinking, zippers buzzing, that first breath of cool air. Canadian Campfire Peameal Bacon & Eggs leans into that moment with a breakfast that cooks fast and feels substantial. Peameal bacon hits hot cast iron with a lively sizzle, the cornmeal edge turning golden while the center stays juicy and meaty.
On a flat griddle or a well-seasoned skillet set over a campfire grate, you can cook the peameal bacon first, then use the rendered fat to fry your eggs right where the flavor’s already built. The result is a plate that’s crisp at the edges, tender in the middle, and deeply savory—especially when the yolk runs into the browned bits left behind. A small drizzle of maple syrup brings the salty-sweet balance without turning it into dessert.
This is an easy car-camping breakfast to pull off with minimal prep and minimal cleanup: one pan, one spatula, and you’re feeding a hungry crew before the day’s hike or paddle. Keep the heat steady, let the cast iron do its job, and you’ll have a trailhead-ready meal that tastes like a northern diner, only with pine in the air.
Canadian Campfire Peameal Bacon & Eggs
Equipment
- cast iron griddle or skillet
- Spatula
Ingredients
- 6 oz peameal bacon sliced thick
- 4 eggs large
- 2 tbsp butter
- 2 tbsp maple syrup
- 1/4 tsp black pepper
Instructions
- Heat griddle over campfire, add butter.
- Cook bacon until crispy and golden, about 5–6 minutes per side. Remove and keep warm.
- Crack eggs onto griddle, sprinkle with pepper, and fry to desired doneness.
- Serve bacon and eggs with a drizzle of maple syrup.