Bacon, Potato, and Egg Scramble
Bacon, spuds, and eggs in one skillet. Everything cooks in the fat the bacon gives up.
- calories
- 520
- weight
- 9 oz
- cal / oz
- 58
- protein
- 24 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 20 min
- total time
- 25 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Liquid fuel
- Grill grate
- Car camping
- Basecamp
- Gluten free
- Dairy free
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Bacon | 2 strips | cut into quarters before you leave home |
|---|---|---|
| Potato | 1 small | sliced thin; thick slices will not cook through |
| Eggs | 2 | |
| Hot sauce | to taste | Tabasco or whatever you carry |
| Salt and pepper | a pinch each |
Method
- Set the skillet over medium heat and lay in the bacon pieces. Let them render until the fat pools and the edges firm up.
- Add the potato slices to the hot fat. Cook about 10 minutes, stirring now and then, until they brown at the edges and give under a spatula.
- Crack in the eggs and stir steadily. They will set fast against the hot pan.
- Pull it off the heat while the eggs still look slightly wet. Salt, pepper, hot sauce at the table.
This is a cooler recipe, not a backpacking one. Bacon and raw eggs need to stay cold, so it belongs at a car site or a basecamp with a fridge you drove in.
The order matters more than the ingredients. Bacon first because the rendered fat is the cooking medium for everything after it, and thin potato slices because a whole spud will burn outside before the middle softens. Eggs go in last and cook in under a minute, so pull the pan early. Residual heat in the skillet finishes them, and eggs that look done in the pan are dry on the plate. If you want this shelf-stable, see the powder variation below; it is a different breakfast, but it works out of a pack.
Packing
Cut the bacon and slice the potatoes at home, each in its own bag, and keep both in the cooler. Eggs travel cracked into a leakproof bottle, which also saves shell picking. Hot sauce in a small dropper bottle.
Variations
- Swap the bacon for a pouch of precooked sausage crumbles and add a spoon of oil, since it renders almost nothing.
- No cooler: shelf-stable egg powder and freeze-dried hash browns, rehydrated with 200 ml of water, plus a foil pouch of bacon crumbles.
- A handful of shredded cheese off the heat if you have a cooler along.
https://www.boyscouttrail.com/content/recipe/mumbo_jumbo_breakfast-199.asp