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A slice of bacon, cheddar, and broccoli fritatta, in front of a pan of campfire fritatta.
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5 from 1 vote

Campfire Bacon Cheddar and Broccoli Frittata

I'm a big fan of one-pan meals over a campfire. This Bacon, Cheddar, & Broccoli Frittata is a staple for our camping trips. Easy & tasty!
Prep Time5 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time45 minutes
Course: Breakfast, Main Course
Cuisine: Italian
Diet: Diabetic, Gluten Free
Servings: 4 Servings
Calories: 506kcal

Equipment

  • 9 inch cast iron skillet with a lid

Ingredients

  • 8 Slices Bacon Chopped
  • ¼ cup Chopped Onion
  • 2 cups Finely Chopped Broccoli
  • 8 Large Eggs
  • cup Unsweetened Almond Milk
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Salt Optional (There’s a fair amount of salt in the bacon!)
  • ¼ teaspoon Ground Black Pepper
  • 1 ½ cups Shredded Cheddar Cheese

Instructions

  • Get a medium fire going or get your charcoal on the go. You can cook your campfire frittata over a charcoal grill, a BBQ, or on a grill plate over a campfire.
  • Cook your chopped bacon in a 9" or 10" cast iron skillet, until almost crispy.
  • Add the onions, continue cooking until the onions are soft and translucent, and any liquid from the onions has cooked off, leaving just bacon fat.
  • Pour off any excess fat into a heat proof vessel, leaving about 1 tablespoon of it in the pan of onions and bacon.
  • Add the chopped broccoli to the pan, continue cooking until the broccoli bits are tender, and any liquid has cooked off. Remove from heat.
  • Whisk together the eggs, milk, garlic powder, salt, and pepper.
  • Add about 1 tablespoon of the reserved bacon fat back to the pan, stirring well to coat the pan under the bacon and broccoli. (Use 1 tablespoon Olive Oil, if you didn’t have enough drippings).
  • Spread the bacon and broccoli mixture evenly over the bottom of the pan, then pour about ½ the egg mixture over top.
  • Sprinkle with all but a handful or so of the cheese, then top with the remaining egg mixture.
  • Scatter the remaining cheese over the frittata, and cover the pan with a lid. (If you don’t have a lid for your skillet, cover tightly with aluminum foil).
  • Reduce your heat source to low, if you can. When we’re cooking over charcoal, we’ll close the side dampers.
    When cooking over fire, you can spread your wood out a bit to kill the flames a bit, and when cooking over a grill, you can use a cooler side / set your pan on a higher rack.
  • Either way, set your covered pan over the lowered heat, and cook for about 10-12 minutes, or until the eggs are almost set.
  • Remove from heat and allow to sit - still covered - for another 5 minutes or so, until the eggs are cooked through.
  • Slice into 4 wedges, serve hot!

Notes

Once cooled to room temperature, leftover frittata can be transferred to an airtight container (or individually wrapped in plastic wrap) and stored in the fridge for up to 3 days.
Best served reheated.

Nutrition

Calories: 506kcal | Carbohydrates: 7g | Protein: 28g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 399mg | Sodium: 881mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1191IU | Vitamin C: 40mg | Calcium: 400mg | Iron: 2mg
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