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I’m not going to lie: I am not a natural camper. Don’t get me wrong—I love being outside. I love taking hikes and exploring all of nature’s glory. But at the end of the day? I love my own shower and bed—sans bugs and snakes!
Being the mom of a little boy, I’ve felt somewhat compelled to at least do the tent-in-the-backyard thing. Much to my relief, Sam has been content to play in his tent and then come inside at bedtime. But I’m hearing rumors about sleeping outside this summer. I knew it was coming. I’m thinking that will be an awesome father-son bonding experience!
However, if we’re talking about campfire cooking or grilling, I’m all over that! I love to cook and eat outdoors, which we often do, even in our backyard. Sometimes when we road trip we pack a cooler to grill and picnic at a park. The food just tastes better. One little tip I can pass along is transporting whole eggs in a cooler can be a problem but freeze Burnbrae Farms liquid eggs and they’ll do double-duty, helping to keep things cold until you’re ready to add them to a recipe.
No road trips or overnight camping this week but I did make a southwest scramble on our grill. Simple ingredients and a picnic in our own backyard—delicious in every way! Burnbrae Farms Natureggs are my choice for this scramble. Their fresh, omega rich eggs are a staple in my kitchen; the Burnbrae Simply Egg Whites are great for adding extra nutrition to a morning smoothie and their Hard Boiled Egg Snack Pack is super for a quick protein pick-me-up. You can find all of their products at your local grocery, sporting new packaging.
Campfire Southwest Scrambled Eggs
- 6 Burnbrae Farms Natureggs
- ½ can of corn
- 1 diced bell pepper
- ½ jalapeno diced
- 1/3 cup diced red onions
- 1 cup frozen southern potato hash thawed
- ½ cup quartered cherry tomatoes
- olive oil
- salt and pepper
- Preheat gas grill to 600 degrees. Turn heat down to medium and place cast iron skillet on grill to preheat.
- Once the pan is hot, drizzle olive oil around pan and add onions, pepper and jalapeno. Saute until onions are translucent and peppers have softened.
- Add potatoes and corn and cook for 4-5 minutes until potatoes start to brown.
- Move 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 eggs into the middle of the vegetables. Stir every 20-30 seconds until eggs start to scramble, and then stir the vegetables back in and continue cooking.
- When eggs are finished, remove from pan and top with chopped cherry tomatoes, chives and cheese.
- Serve as is, or add hot sauce, or our favorite way: on top of a fresh tortilla!
Burnbrae Farms is celebrating summer by hosting a $250 Goodie Basket giveaway: (1) gift basket containing the following items: one (1) $100 Visa Gift Card, one (1) measuring cup, one (1) egg slicer, one (1) stress ball, one (1) water bottle, one (1) meat thermometer, one (1) magnet, one (1) pen, one (1) grocery bag, one (1) mixing bowl, eight (8) free Naturegg shell egg product coupons (choice of Naturegg Omega Plus, Naturegg Omega 3 or Naturegg Nature’s Best), six (6) free Naturegg Omega 3 Hard Boiled Egg Snack Pack (2 pack) product coupons, seven (7) free Naturegg Simply Egg Whites (500 g) product coupons and seven (7) free Egg Creations (500 g) product coupons.
Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.