Deer Camp Scrambled Eggs
Wake up to a hearty, campfire-inspired breakfast with Deer Camp Scrambled Eggs, the ultimate one-skillet meal that's perfect for fueling your outdoor adventures or cozy mornings at home. This rustic recipe combines fluffy scrambled eggs with savory breakfast sausage, golden-crisp potatoes, and a medley of sautéed onions and bell peppers for a burst of flavor in every bite. Topped with melted sharp cheddar cheese and a touch of hot sauce for spice, this dish is as comforting as it is satisfying. Ready in just 30 minutes, it's an easy, protein-packed breakfast that’s ideal for sharing. Whether you serve it with toast, biscuits, or warm tortillas, this dish captures the essence of campfire cooking, no tent required! Perfect for hunters, campers, or anyone craving a hearty breakfast skillet, "Deer Camp Scrambled Eggs" is a must-try recipe.
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Recipe Information
Ingredients
- 8 large eggs
- 1 pound breakfast sausage
- 2 medium potatoes
- 1 small onion
- 1 medium bell pepper
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon milk
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon hot sauce
- 2 tablespoons green onions, chopped
- 2 tablespoons oil
Instructions
Peel the potatoes and dice them into small, bite-sized cubes. Finely chop the onion and bell pepper, and set them aside.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the diced potatoes and cook until golden brown and crispy, about 8-10 minutes, stirring occasionally to prevent sticking. Remove the potatoes from the skillet and set aside.
In the same skillet, crumble the breakfast sausage and cook over medium heat until fully browned and cooked through, about 5 minutes. Use a slotted spoon to remove the sausage and set it aside, leaving the drippings in the pan.
Lower the heat to medium and add 1 tablespoon of butter to the sausage drippings. Add the chopped onion and bell pepper, and sauté until softened, about 3-4 minutes. Remove the vegetables from the skillet and set aside.
Crack the eggs into a large mixing bowl. Add the milk, salt, black pepper, and hot sauce, and whisk until fully combined and slightly frothy.
Add the remaining 1 tablespoon of butter to the skillet over low heat. Pour in the egg mixture and let it gently cook for about 1 minute without stirring.
Using a spatula, slowly pull the edges of the eggs toward the center, gently combining them as they cook. Continue this process until the eggs are thickened and just set, about 2-3 minutes.
Add the cooked sausage, potatoes, and sautéed vegetables back into the skillet with the eggs. Fold everything together gently to combine.
Sprinkle the shredded cheddar cheese over the top and let it melt for about 1 minute.
Garnish with chopped green onions before serving. Serve hot with toast, biscuits, or tortillas, and enjoy your hearty Deer Camp Scrambled Eggs!
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 308 mg | 24% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 888 mg | 19% | |
*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.
