One Skillet Campfire Breakfast
Start your morning adventures off right with this hearty and flavorful One Skillet Campfire Breakfast, perfect for outdoor enthusiasts and busy cooks alike! This all-in-one meal combines crispy, golden potatoes, savory breakfast sausage, and fresh bell peppers, all topped with perfectly cooked eggs and a blanket of melted cheese. Designed to be cooked over a campfire or on a portable stove, this rustic recipe is simple, quick, and packed with protein to fuel your day. With minimal prep and only one skillet needed, cleanup is a breeze—making it an ideal choice for camping trips, backyard brunches, or any time you crave a comforting, no-fuss breakfast. Seasoned to perfection and garnished with fresh parsley for a pop of color, this campfire breakfast is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium potatoes, diced small
- 8 ounces ground breakfast sausage
- 1 large bell pepper, diced
- 6 eggs
- 1 cup shredded cheese (cheddar or your choice)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat a large, heavy-bottomed skillet over your campfire or portable stove. Add the olive oil and allow it to heat until shimmering.
Add the diced onion and sauté for 2-3 minutes, or until it begins to soften.
Stir in the diced potatoes, spreading them out into an even layer. Allow to cook for 10 minutes, stirring occasionally, until they begin to crisp and brown.
Push the potatoes and onions to one side of the skillet and add the ground breakfast sausage to the other side. Break it up into small crumbles with a spoon, cooking until browned and fully cooked (about 5-7 minutes). Combine the sausage with the potatoes and onions.
Add the diced bell pepper to the skillet and cook for another 3 minutes, stirring occasionally, until the peppers are tender.
Reduce the heat slightly and make 6 small wells in the potato mixture. Crack one egg into each well. Cover the skillet with a lid or foil and cook for 5-7 minutes, or until the eggs are set to your preferred doneness.
Sprinkle the shredded cheese evenly over the skillet and allow it to melt for 1-2 minutes.
Season with salt and black pepper. Garnish with fresh parsley, if desired, and serve hot directly from the skillet.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1395 mg | 465% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 18.8 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1128 mg | 87% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2469 mg | 53% | |
*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.
