Looking for a hearty, delicious breakfast to fuel your outdoor adventures? Try this simple Campfire Veggie and Egg Scramble! It’s easy to prepare, nutritious, and can be customized based on your preferences or the veggies you have on hand.
Ingredients (per person):
2-3 eggs
1/4 cup chopped mixed vegetables (bell peppers, onions, zucchini, or any sturdy veggies you like)
1 tablespoon oil or butter
Salt and pepper to taste
Optional: 1/4 cup shredded cheese
Optional: 1-2 tablespoons of pre-cooked, crumbled bacon or diced ham
Equipment:
Camping stove or campfire grill
Cast iron skillet or camping-friendly non-stick pan
Spatula
Bowl for beating eggs
Knife and cutting board (for veggie prep)
Instructions:
If you haven’t pre-chopped your veggies at home, start by chopping them into small, even pieces.
Heat your skillet over the campfire or camping stove. Add oil or butter.
Once the oil is hot, add your chopped vegetables. Cook for 3-5 minutes, stirring occasionally, until they start to soften.
While the veggies are cooking, crack your eggs into a bowl and beat them with a fork. Add a pinch of salt and pepper.
If you’re using pre-cooked bacon or ham, add it to the skillet with the veggies and stir.
Pour the beaten eggs over the vegetables in the skillet.
Using your spatula, gently stir and fold the eggs as they cook. This should take about 2-3 minutes.
If you’re using cheese, sprinkle it over the top when the eggs are almost set.
Continue cooking until the eggs are done to your liking.
Remove from heat and serve immediately.
Tips:
For easy prep, chop your veggies at home and store them in a sealed container or zip-lock bag in your cooler.
If you’re backpacking, consider using powdered eggs instead of fresh to save weight and avoid breakage.
This recipe is versatile – feel free to add herbs, hot sauce, or other seasonings to suit your taste.
Serve with a side of camp toast or wrap in a tortilla for a breakfast burrito on the go!