Camp Eggs with Bacon

RECIPE #257, DAY #389


ORIGINAL RECIPE: Just experience with eggs and campfires

TIMING: 30 minutes, not counting the time to make the fire and bring it to a nice temperature

DIFFICULTY: Making a fire is a sort of art, but once that is done, almost anyone could do this

TOOLS: A cast iron pot or other campfire pan, a fire grate, an oven mitt, and an extra-long pair of fire-proof tongs

COOK TYPE: campfire

DSC_0066HEALTH: Bacon is not often considered a health food. However, if you are participating in camping activities like hiking, swimming, canoeing, or whatnot, some bacon for breakfast will not likely kill you. Adding veggies to breakfast is always a win.

EXPERIENCE: Everything always tastes better when you are camping, and even better when you have made it over your own campfire. My husband has the patience required to make the fire while I prep the meals. (Making the fire takes longer, by the way, especially since after the fire is created, you have to let the heart of it get nice and hot, for cooking.)

Normally, eggs make me nauseous. OK, so these still do, and yet I can somehow enjoy them sitting on my camp chair, smoke in my face, the smell of coffee mingling with the morning dew, a book on my knee, and a day of outdoors ahead of me.

NOTES: There’s nothing special about this recipe. You are welcome to add almost any veggie to it (I would stick to 2-3 total) and can also change up the cheese. Just break down your veggies into consistent sizes.Some veggies need to go in with the onion, others should be added to soften right before the eggs, and a couple would even be added with the cheese. Potatoes and other hard veggies would be best parboiled. Otherwise, brown them, put the lid on, and be patient.

With the onion:

  • Any color bell pepper
  • Shallots
  • Squash
  • Sweet potato
  • Potato
  • Broccoli or Cauliflower
  • Cabbage
  • Eggplant

Before the eggs:

  • Mushrooms
  • Kale
  • Scallions
  • Zucchini

With the cheese:

  • Spinach
  • Tomatoes

Cheese Options:

  • Blue cheese
  • Monterrey Jack
  • Gouda
  • Swiss


  1. In a cast iron pot over the campfire, heat 1 tablespoon safflower oil. Add 1/2 diced onion and some salt and saute 1 minute. Add 1 diced bell pepper and continue cooking until onion is translucent.
  2. Quickly crack in 8 eggs with some more salt and pepper. Stir over heat until cooked through.
  3. Remove from heat and stir in 1 cup grated cheddar. Keep warm.
  4. Meanwhile, place a clean grate over your campfire, just above the reach of the flames. With your tongs, lay 12 ounces sliced bacon out in the opposite direction of the grate lines. Baby-sit the bacon, turning and moving around as necessary. Remove nice, crispy, done pieces as they are ready.
  5. Serve eggs with hot bacon.

Serve with cold orange juice boxes and hot coffee.

*Recipe has been changed from the original.


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