Camp Breakfast

Serves: 2
Total Calories: 412
Prep time:
Cook time:
Total time:


8 strips bacon
1 large yellow onion, diced
3 large leftover baked potatoes, diced
6 eggs
salt and pepper to taste


Cut bacon into 1” pieces and fry in a 10” Dutch oven over high heat and cook until crisp. Add onion and cook until clear, but not browned. Add potatoes, cooked until warmed through or browned. It’s up to you! Break the eggs over the top and cover. Cook 5 minutes, or scramble the eggs and potatoes together. Sprinkle cheese over the top of the scrambled eggs if you like. Salt and pepper to taste.

We say it serves 2 but there is enough for 4.

Nutritional Facts:

Serves: 2
Total Calories: 412
Calories from Fat: 200

This Camp Breakfast recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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