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: 2006-08-11
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- Dozen large eggs
- 1/4 Milk
- 2 tbsp. Butter or margerine
- 1/2 tsp. Ground Pepper
- 1 C. Picante Salsa
- 1 pkg. Cooked bacon
- 1 C. Shredded Cheese
- 4 Small potatoes chopped
- 12 Flour Tortilla
Instructions
Whisk eggs, milk, and pepper together in a bowl.
Cook bacon to desired crispness and set aside.
Melt butter in a skillet over medium-high heat. Once butter is melted, add chopped potatoes and. Sautee until potatoes are tender-crisp.
Pour the egg/cream mixture into the skillet and stir frequently. Continue to stir until eggs begin to set.
Once the eggs have begun to set, remove the skillet from the heat and add the shredded cheese.
Spoon mixture out onto heated Flour Tortillas and top with Picante Salsa.
**You can add 1/2 C. of cooked sausage as well.
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