Campfire Breakfast Skillet
The best way to start your chilly camping morning is with a hot campfire breakfast skillet with eggs, potatoes, onion, garlic, bell pepper, ham and cheese.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 2 tablespoons butter divided
- 2 tablespoons olive oil
- 4 red potatoes diced with skin on (about two cups)
- 1 small onion diced (about 1 cup)
- 2 cups diced ham
- 1 bell pepper diced (about 1 cup)
- 2 cloves garlic minced
- 8 eggs beaten
- 2 ounces cheese shredded (sharp cheddar, pepper jack)
- Salt and Pepper to taste.
Create hot coals in your fire pit. When flames die down and coals are red hot, arrange a flat layer. Set dutch oven on hot coals. You must ensure that there is air flow under dutch oven and pot is not directly on top of coals. Use metal lid to set oven on, if needed.
Melt butter in oil. Add potatoes and stir to evenly coat with butter and oil. Cook 10 minutes, stirring only occasionally to get them nice and crispy brown. Add onions, stir, and cook another 10 minutes until tender and crispy.
Add ham, pepper and garlic. Stir. Cook 5-10 minutes until slightly browned.
Move potato mixture over to one side of the dutch oven. Add remaining tablespoon of butter to the base of the pan and spread around to grease.
In separate bowl, whisk together eggs with 2 tablespoons water. Pour into dutch oven and allow to cook, undisturbed, 2-3 minutes. Gently fold the cooked eggs over the runny eggs. Continue folding every 2-3 minutes until eggs are mostly set. At the point at which eggs are mostly set but still a bit wet, fold into potato mixture. Remove from heat.
Top with shredded cheese, salt and pepper, and your choice of ketchup, hot sauce or salsa, if desired. Enjoy by the campfire.