Campfire Southwest Scrambled Eggs
Print

Campfire Southwest Scrambled Eggs

Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Calories 310kcal
Author Stephanie Keeping @ Spaceships and Laser Beams

Ingredients

  • 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

Instructions

  • 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!