Campfire Breakfast

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45 minutes 4 Servings Print RecipeEmail Recipe


8 strips hickory-smoked bacon
1largeyellow onion (diced)
3largepotatoes (peeled and diced)
6 eggs
  salt and black pepper (to taste)


Cut the bacon into 1-inch pieces and fry it in a large cast-iron skillet over medium-high heat. Once it is done the way you like it, remove the bacon from the skillet, drain it on paper towels, and set it aside.

Carefully pour off all but about 1/4 cup of the bacon grease from the skillet. Fry the onion and potatoes in the bacon grease over medium heat, stirring occasionally, until the potatoes are browned, 10 to 15 minutes. Beat the eggs together in a small bowl and add them to the skillet. Cook the eggs, stirring for 3 to 4 minutes. Season with salt and pepper and serve, with the bacon sprinkled on the top.

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