Camping Farmers Breakfast
Start your morning adventure right with this hearty Camping Farmers Breakfast, a one-skillet wonder designed for campfire cooking or an easy family meal at home. Packed with crispy bacon, golden potatoes, vibrant bell peppers, and perfectly cooked eggs nestled into the mix, this rustic breakfast is both satisfying and flavorful. A sprinkling of shredded cheddar cheese ties everything together with gooey, melty goodness. Ready in just 40 minutes, this delicious meal is a great way to fuel your day with minimal cleanup. Whether you're cooking over an open flame or on your stovetop, this recipe brings the comfort of a farm-style breakfast wherever you are. Perfect for outdoor enthusiasts and busy families alike, this dish is a savory celebration of bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 3 medium russet potatoes
- 6 strips bacon
- 6 large eggs
- 1 large bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
Instructions
Peel and dice the potatoes into small bite-sized cubes. Finely dice the onion and bell pepper, and mince the garlic.
Heat a large skillet or cast iron pan over medium heat. Add the bacon strips and cook until crisp, about 5-7 minutes. Remove the bacon, place it on a plate lined with paper towels, and set aside. Reserve about 2 tablespoons of the bacon grease in the skillet.
Add the diced potatoes to the skillet with the reserved bacon grease. Cook over medium heat for 8-10 minutes, stirring occasionally, until the potatoes are mostly tender and lightly golden brown.
Drizzle the olive oil into the skillet with the potatoes and add the diced onion and bell pepper. Cook for another 5 minutes until the vegetables have softened.
Mix in the minced garlic, salt, black pepper, and paprika (if using). Cook for another 1-2 minutes to release the aroma of the garlic.
Crumble the cooked bacon into bite-sized pieces and add it back into the skillet with the potato mixture. Stir to combine.
Create small wells or spaces in the potato mixture to crack the eggs. Carefully crack an egg into each well. Cover the skillet with a lid or foil and allow the eggs to cook until the whites are set but the yolks are still runny, about 4-5 minutes. For firmer yolks, cook an extra 2-3 minutes.
Sprinkle shredded cheddar cheese over the top of the skillet and re-cover for 1 minute to melt the cheese.
Serve hot directly from the skillet, family-style, or plate individual portions. Enjoy your hearty Camping Farmers Breakfast!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.5 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1111 mg | 85% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4232 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
