Campfire Scrambled Eggs

Take your next camping trip or backyard adventure to the next level with these hearty campfire scrambled eggs.

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Whether you are in the woods or your backyard, this campfire scrambled eggs recipe is just the thing to start your day out right. Loaded with not just eggs, but plenty of veggies and flavor, this hearty breakfast will keep you going for your adventures in the great outdoors.

Campfire Scrambled Eggs Ingredients

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You’ll need:

• olive oil
• 1 diced bell pepper
• ½ jalapeño, diced
• ⅓ cup diced red onions
• ½ can of corn
• 1 cup frozen southern potato hash, thawed
• 6 eggs
• salt and pepper
• ½ cup quartered cherry tomatoes
• Shredded cheese for garnish (optional)
• Fresh chives for garnish (optional)

How To Make This Campfire Scrambled Eggs Recipe

STEP ONE: Preheat the grill to 600°F. Turn the heat down to medium heat and place the cast-iron skillet on the grill to preheat. If you are cooking this recipe on a campfire, get your fire going and then place the pan on the grill.

STEP TWO: Once the pan is hot, drizzle olive oil around the bottom of the skillet and add the diced onions, pepper, and jalapeño. Sauté until the onions are translucent and the peppers have softened.

STEP THREE: Add the potatoes and corn and cook for 4 to 5 minutes until the potatoes start to brown.

STEP FOUR: Move the vegetables to the outside of the pan, creating a circle in the middle.

STEP FIVE: Beat your eggs and add salt and pepper to taste.

STEP SIX: Slowly pour the eggs into the middle of the vegetables. Stir every 20 to 30 seconds until the eggs start to scramble, and then stir the vegetables back in and continue cooking.

STEP SEVEN: When the eggs are finished, remove them from the pan and top with chopped cherry tomatoes, chives, and cheese.

STEP EIGHT: Serve as is in a bowl or on top of a fresh tortilla.

How To Serve

Enjoy these yummy eggs while you are enjoying an adventure in the great outdoors. Add a sweet cherry danish or cheese danish for a special treat and don’t forget to make coffee or tea to keep you feeling toasty.

We’re always looking for delicious breakfasts to keep you feeling full and satisfied as you start your day. Our breakfast bundt cake and sausage breakfast casserole are two more hearty dishes to enjoy.

MORE EGG RECIPES

Cold Appetizers

Deviled Eggs

Hot Breakfasts

Sheet Pan Eggs

Storage

IN THE FRIDGE: If you make this recipe at home, you can keep any leftovers in the fridge for up to 4 days.

IN THE FREEZER: We don’t recommend trying to freeze this recipe. It is best made fresh.

This easy camping breakfast is made up of simple ingredients that all your hungry campers will gobble up. Whether you are cooking this on an open fire or on your backyard grill, you will love the tasty scrambled eggs mixed with plenty of veggies and cheese.

More Recipes You’ll Love

• Campfire Nachos
• Campfire Pizza
• Campfire Banana Boats
• Omelet in a Hole
• Egg Bites
• Ham and Cheese Sliders
• Grilled Ham and Cheese
• Bacon-Wrapped Corn on the Cob

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Campfire Scrambled Eggs

5 from 2 votes

Take your next camping trip or backyard adventure to the next level with these hearty campfire scrambled eggs.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

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Ingredients

  

• olive oil
• 1 diced bell pepper
• ½ jalapeño, diced
• ⅓ cup diced red onions
• ½ can corn
• 1 cup frozen southern potato hash, thawed
• 6 eggs
• salt and pepper
• ½ cup quartered cherry tomatoes
• Shredded cheese, for optional garnish
• Fresh chives, for optional garnish

Instructions

 

• Preheat the gas grill to 600°F. Turn the heat down to medium heat and place the cast-iron skillet on the grill to preheat. If you are cooking this recipe on a campfire, get your fire going.
• Once the pan is hot, drizzle olive oil around the bottom of the skillet and add the diced onions, pepper, and jalapeño. Sauté until the onions are translucent and the peppers have softened.
• Add the potatoes and corn and cook for 4 to 5 minutes until the potatoes start to brown.
• Move the vegetables to the outside of the pan, creating a circle in the middle.
• Beat your eggs and add salt and pepper to taste.
• Slowly pour the eggs into the middle of the vegetables. Stir every 20 to 30 seconds until the eggs start to scramble, and then stir the vegetables back in and continue cooking.
• When the eggs are finished, remove them from the pan and top with chopped cherry tomatoes, chives, and cheese.
• Serve as is in a bowl or on top of a fresh tortilla.

Notes

• Prepare your fire with either wood or charcoal. Let it burn down until ash gray with moderately hot coals but no big open flames.
• Try not to cook this recipe directly over an open flame. Instead, get your campfire going and once the coals are nice and hot, lay a grill over top and cook your scrambled eggs.
• Remember anything cooked over an open fire will be hot when removing it from the grill; cook with care!

Nutrition

Calories: 611kcal | Carbohydrates: 53g | Protein: 40g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 982mg | Sodium: 435mg | Potassium: 1430mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2308IU | Vitamin C: 142mg | Calcium: 202mg | Iron: 8mg

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