October 18, 2022
Review RecipeCampfire Scrambled Eggs
Take your next camping trip or backyard adventure to the next level with these hearty campfire scrambled eggs.
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Table of Contents
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
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)
SUBSTITUTIONS AND ADDITIONS
VEGGIES: Mushrooms, green onion, or any other of your favorite veggies could be added to the eggs. Soften them up in your pan at the same time as the peppers and onions.
PEPPERS: Any color of bell peppers will be perfect whether you prefer green pepper, red pepper, or yellow pepper.
MEAT: Add diced ham or cooked bacon to your scrambled eggs for added protein.
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.
OUR RECIPE DEVELOPER SAYS
Prepare your fire with either wood or charcoal. Let it burn down until ash gray with moderately hot coals but no big open flames.
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.
PRO TIP:
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.
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.
PRO TIP:
Remember anything cooked over an open fire will be hot when removing it from the grill; cook with care!
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
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.
FREQUENTLY ASKED QUESTIONS
Can I keep the leftovers of these eggs?
This campfire breakfast could be kept overnight in a cooler or for up to four days in the fridge.
Can I add other veggies to this dish?
There are plenty of ways you can customize the vegetables that you add to this scrambled eggs dish. Try mushrooms, green onions, or a variety of different colors of bell peppers.
Can I add meat to this recipe?
If you’d like to add cooked bacon or ham to your scrambled eggs, it would make them even tastier.
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Campfire Scrambled Eggs
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
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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Comments
Toni Thomason says
I love the flavor this adds to regular eggs. Perfect for breakfast anytime.
Treena says
One of my favorite breakfast recipes. Very filling and the flavor is amazing!