“Camp Breakfast Scramble” recipe featuring Scrambled Eggs with Fried Potatoes, Sautéed Shallots, and a dash of seasonings, all prepared in a single skillet for a hearty and satisfying morning campfire meal.

As the days grow warm and the leaves begin their colorful summer transformation, it’s unmistakable that summer and camping season is here. The warm air carries the earthy scent of new leaves and the promise of cozy evenings around a campfire. It’s the perfect time to dust off our camping gear, gather our summer blankets, and prepare for an outdoor adventure like no other. Whether it’s hiking through rustling foliage, toasting marshmallows under a starlit sky, or simply relishing the sound of crackling leaves underfoot, summer beckons us to embrace the great outdoors and create lasting memories in its tranquil embrace.

On our last camping trip, I cooked up a breakfast scramble. Since it’s cooked in a single skillet it makes things a bit easier to manage and everything stays hot until time to eat. Let me know in the comments what you think of this recipe.

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Camp Breakfast Scramble: Scrambled Eggs with Fried Potatoes and Sautéed Shallots

Ingredients:

• 4 large eggs
• 2 medium-sized potatoes, peeled and cut into small cubes or rounds
• 2 shallots, finely sliced
• 2 tablespoons olive oil, ghee, or butter
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 1/2 teaspoon garlic powder (adjust to taste)
• Chopped fresh herbs (parsley, chives, or cilantro) for garnish (optional)

I keep my spices in a little spice kit that I can store in my backpack or in our camp kitchen. If you are interested they can be found at Nanna’s Garden Shop.

Instructions:

1. Prepare the Campfire Skillet:
   • Set up your campfire, ensuring you have a sturdy skillet suitable for campfire cooking.
2. Campfire Potatoes:
   • Heat the olive oil in your campfire skillet over the open flame or campfire grill grate.
   • Add the diced potatoes to the skillet, creating a single layer.
   • Cook the potatoes over the campfire, occasionally stirring, until they turn golden brown and crisp. This will take approximately 15-20 minutes, ensuring the potatoes are tender.
   • Season the potatoes with salt, pepper, and garlic powder, and cook for an additional 2-3 minutes to infuse the flavors.
3. Sauté Shallots in the Great Outdoors:
   • Make space in your skillet for the shallots by pushing the potatoes aside.
   • Add the sliced shallots to the available space.
   • Sauté the shallots for 2-3 minutes, letting them become translucent and develop a slight caramelization. Add a pinch of salt and pepper if desired.
4. Scramble Eggs in the Wild:
   • Push the potatoes and shallots to one side of the campfire skillet, creating room for the eggs.
   • Crack the eggs into the empty space in the skillet.
   • Gently scramble the eggs with a spatula, stirring continuously until they are mostly set but still slightly runny.
5. Combine and Savor the Outdoors:
   • Mix the scrambled eggs with the sautéed potatoes and shallots.
   • Continue cooking for a minute or two until the eggs are fully cooked but not overdone, preserving their creamy texture.
6. Garnish and Embrace the Campfire:
   • Sprinkle fresh herbs (like parsley, chives, or cilantro) over the top for an extra burst of flavor.
   • Serve your Camp Breakfast hot from the campfire skillet. Enjoy the meal as is, or pair it with campfire toast or a side of fresh fruits to make your outdoor experience complete.

Relish your Camp Breakfast: Scrambled Eggs with Fried Potatoes and Sautéed Shallots—a hearty and delicious campfire meal that fuels your outdoor adventures.