This is my favorite breakfast camping dish for several reasons: It’s super easy to make, only takes one pan or skillet, is super versatile as far as ingredients, and is absolutely delicious.
You can use sausage, bacon, ham, chicken, fish, beef, venison or whatever proteins you have on hand — or what your family enjoys most — or you can just use all vegetables. My favorite is the sausage and sweet potato combo with lots of sautéed vegetables, fresh tomatoes and cheddar cheese.
I like to start this recipe off by first grilling the sausage or meat I’m going to be using. If I’m using bacon, I’ll cook it in the pan first and save a little of the drippings for the skillet cooking. Also, I like to wrap the sweet potatoes in foil and cook them in the coals of the fire. It’s very similar to baking potatoes at home; just test them with a fork for doneness. Cooking times will vary, but 10 minutes or so usually does the job. When done, let them cool and cut them into bite-size chunks.
- 2 large sweet potatoes
- 4 to 6 links of sausage (my favorite is andouille)
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 green pepper, diced
- 2 celery stalks, chopped
- 1 or 2 cloves of garlic, minced
- 1 tomato, chopped
- 2 or 3 scallions, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper
- 1 cup cheddar cheese, shredded
- 4 to 6 large eggs
- 1 tablespoon canola oil
- 2 tablespoons butter
When you’re ready for the skillet cooking:
- Heat a cast-iron pan over medium heat until it’s good and hot but not smoking. This can be done over an open fire, grill or cookstove.
- Add the oil and 1 tablespoon of butter to the pan, then add the onions, bell peppers, celery and any other vegetables to the hot pan and cook until they just start to soften.
- Add the minced garlic, herbs and salt and pepper to taste. Stir again to blend everything together.
- Add the sausage and potatoes, stir and let them cook for a few minutes so the potatoes brown a little.
- When the potatoes have browned and the dish is good and hot, make little “nests” in the top of the potatoes for each egg. You can do this with the back of a spoon or other utensil. Also, you can crack the eggs directly into the nests or crack each one in a small bowl first and then drop it into the nest.
- Move the pan to a cooler section of the fire and add the chopped tomatoes, cheese and scallions. Cover with a lid or aluminum foil until the eggs are done. This should take about 10 minutes.
- Remove from the fire and serve right from the pan.
Enjoy, and Go Outside!