Camping Breakfast Skillet [Customizable!]
I do my camping breakfast skillet a bit differently. A little bit of prep work ahead of time makes for MUCH tastier potatoes, easier cooking, and better texture!
Servings: 4 - 6 people.
Calories: 523kcal
Equipment
- cast iron pan
Ingredients
Precooked Potatoes:
- 4 cups Chicken Broth
- 2 Celery Ribs Cut into large pieces
- 1 Onion Peeled and quartered
- 3 Garlic cloves peeled
- Jalapenos, habaneros, or whatever Optional - sliced
- Mustard of choice Optional
- Herbs and spices of choice: Dried sage, bay leaf, thyme, mustard powder, dried parsley, pepper
- 1 ¼ lbs Red Potatoes
Breakfast Skillet:
- 1 tablespoon Vegetable Oil
- 6 Slices Bacon chopped
- 1 Small Onion Chopped
- ½ Green Pepper
- ½ Red Bell Pepper
- 6 Large Eggs
- Salt and Pepper
- 1 cup Shredded Cheddar Cheese
- Fresh parsley green onions, and/or chives, optional
Instructions
The day before you want to make the breakfast skillet:
- Place chicken broth, celery, onion, garlic, peppers - if using - and any other desired seasonings into a large pot.
- Taste, make adjustments as necessary.
- In general, the broth in general should be WAY more potent than something you’d have as a soup.
- Once you’ve got a good mix going, bring to a boil over medium heat or medium high heat. Turn heat down and simmer on low for 10 minutes or so.
- Once the time is up, use a slotted spoon to remove all the solids from the pot. Alternatively, strain through a mesh colander, into another pot.
- Bring broth up to a boil again.
- Chop potato into bite sized chunks, add to the pot.
- Boil potatoes for about 15 minutes, or until just fork tender. Strain potatoes, allowing excess moisture to drip off as much as possible. Discard broth.
- Allow potatoes to cool to room temperature. Transfer potatoes to a large bowl, put in the fridge to chill overnight..
- Note: See the post for information on how to freeze the potatoes for later use!
To Make The Breakfast Skillet:
- Heat oil in a large nonstick skillet or cast-iron skillet over medium heat or a low fire.
- Add bacon and onion. Cook, stirring occasionally, until the bacon is cooked through and the onion is translucent and tender.
- Leaving rendered bacon fat in the pan, add the precooked potatoes. You can use a little more oil, if necessary.
- Continue cooking until the potatoes are just starting to brown up a bit.
- Add the chopped bell peppers to the pan, continue to cook for another 5 minutes or so, stirring occasionally.
- Whisk the eggs in a mug or small bowl, along with a little salt and pepper.
- Use a spatula to make a clearing in the middle of the potatoes / vegetable mix.
- Add a little more oil to the center of the pan, then pour the eggs in.
- Cook, scrambling the eggs, until almost cooked through. Use the spatula to break the eggs up a bit, then gently mix the surrounding vegetables in with the eggs.
- Top the whole thing with shredded cheese, cover and remove from heat.
- Season with a bit more pepper. Garnish with chopped fresh herbs, and serve immediately.
Notes
Once pre-cooked, potatoes will keep for 4 days or so in the fridge.
Nutrition
Calories: 523kcal | Carbohydrates: 33g | Protein: 24g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 300mg | Sodium: 1400mg | Potassium: 1017mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1197IU | Vitamin C: 48mg | Calcium: 282mg | Iron: 3mg
