Bacon & Potato Breakfast Scramble

Prep Time: 10 Minutes / Cook Time: 10 Minutes
Makes enough for 4 adult portions

8 Eggs

2 cups Frozen Cubed Potatoes

1 cup Chopped Raw Bacon

½ cup diced yellow onions

½ cup diced bell peppers

1 cup Chopped baby spinach

½ cup shredded cheese

1 oz. vegetable oil

1 tbsp butter

Home Preparations: Crack the eggs into a jar and refrigerate. Package the potatoes in a resealable bag and freeze. Chop the bacon, onions, Spinach & peppers put them in their own separate containers. Measure the cheese into an airtight container.

Guide’s Tip: Keep a little bit of space in the egg’s container to make the scrambling process easier.

Guide’s Tip: Packaging different ingredients in separate jars allows for any ingredients to be ready for use in different recipes. This can cut down the actual number of containers needed.

Camp Cooking: First, shake the eggs very well in their jar, until they are completely mixed. In a Hot Skillet with a thick bottom, cook the bacon until it starts to color. Push to a cooler area of the skillet and add the potatoes & ½ oz. vegetable oil. Cook until the potatoes start to color on all sides. Add the butter and push to the side with the bacon.

Next, add the onions and peppers. Cook these until the onions are translucent.

Now, mix all components in the pan together and push to one side. Clearing off the other side as well as possible.

Add the remaining vegetable oil and coat this area well. Then add the eggs & Scramble them. Once the eggs cook almost 75% of the way done mix everything together and add the spinach. Sprinkle the cheese on top, season well and Enjoy!

Guide’s Tip: Using a camp stove to make breakfast is a way that you can save time and firewood.

Guide’s Tip: Letting the eggs cook more before mixing everything together makes for a less soggy feeling mixture.

Recommended Equipment: 12” Cast-iron Skillet, Wooden Spoon, Serving Spoon, Camp Stove