This camp breakfast idea is a good way to start a cold day in the morning, camping or otherwise. My mother used to make this warm, hearty recipe when we were camping. Serve in a bowl with toast and coffee for a satisfying breakfast.
Ingredients
-
6 slices bacon, cut crosswise into 1/4-inch pieces
-
1 tablespoon olive oil
-
2 white potatoes, cubed
-
salt and ground black pepper to taste
-
1 onion, chopped
-
4 large eggs, beaten
Directions
-
Cook and stir bacon in a large skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, discarding most of the grease.
-
Add olive oil to the same skillet over medium heat. Add potatoes, salt, and pepper; cook and stir until browned and somewhat crispy, about 10 minutes.
-
Mix onion into potatoes and cook until onion is translucent, about 5 minutes. Return bacon to the skillet; cook and stir until heated through, 1 to 2 minutes.
-
Pour beaten eggs over potato mixture; cook and stir until eggs are set, 5 to 6 minutes.
Recipe Tip
You can use butter in place of olive oil if desired.
Nutrition Facts (per serving)
| 561 | Calories |
| 29g | Fat |
| 49g | Carbs |
| 28g | Protein |
