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: 2003-11-05
Serves: 7-8
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- Quantity may be adjusted for number in your party:
- 12 eggs
- 6 medium potatoes (cubed)
- 2 lbs. breakfast sausage (not link)
- flour
- salt, pepper to taste
- milk and water
Instructions
Scramble sausage until done, drain and set aside sausage and drippings (hold for gravy).
Pan fry potatoes (in oil or some of sausage drippings). Potatoes may be peeled or not as you choose. Salt and pepper to taste. When potatoes are nearly done, add back half of the sausage then add the raw eggs mixed for scrambling. Cook until eggs are at desired doneness.
Use remaining drippings to make gravy with flour and milk or milk and water (salt and pepper to taste). When gravy is at right consistancy add remaining scrambled sausage.
Serve hot. Gravy is excellent served over the egg-potatoe-sausage mixture but the mix is also excellent alone. If you have made dutch oven biscuits, it is even better.
If gravy is not made, you may half the sausage and add shredded longhorn or Colby cheese for a different taste.
This meal is great leftover as a snack after a morning hike too!
To save prep time on a trip, sausage may be precooked and frozen, potatoes could be precooked but do not freeze.
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