Camp Breakfast Skillet
Onions, tomato, eggs, and a can of beans layered in one pan at the trailhead.
- calories
- 420
- weight
- 11 oz
- cal / oz
- 38
- protein
- 18 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 20 min
- total time
- 30 min
- water
- 60 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Grill grate
- Canister stove
- Car camping
- Basecamp
- Gluten free
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Onion | 1 medium | sliced into rings or strips |
|---|---|---|
| Green pepper | 1 | optional, sliced same as the onion |
| Oil or bacon drippings | 2 tbsp | |
| Tomato | 1 medium | sliced thin |
| Water | 1/4 cup | |
| Eggs | 4 large | |
| Canned pork and beans | 1 can, 15-16 oz | drained |
| Salt and pepper | to taste |
Method
- Set the skillet over medium coals or a low flame. Add the oil, water, onion, and pepper together.
- Cook about five minutes, until the onions go limp and the water has cooked off.
- Push the vegetables into an even layer and lay the tomato slices on top. Salt them and give it five more minutes.
- Crack the eggs in, spaced into four quadrants, and break the yolks. Cook five minutes, then flip each quadrant and give it another two or three.
- Drain the beans and spread them over the whole pan. Salt and pepper the top.
- It is done when the middle bubbles, two or three minutes. Serve straight from the pan.
This is a layered pan, not a scramble. Each thing goes in when the thing under it is finished cooking, so the onions get soft before the tomato ever hits heat and the beans only need to warm through at the end. Adding a splash of water with the oil at the start steams the onions first, then boils off and lets them fry — one pan doing two jobs.
Breaking the yolks and dividing the eggs into quadrants is what makes it serve four cleanly. You flip four pieces instead of fighting one sheet. This one needs a cooler for the eggs and produce, so it belongs at a car camp or a basecamp rather than in a pack; if you want it on the trail, powdered eggs and dried onion get you most of the way there.
Packing
Eggs travel in a hard case or pre-cracked into a screw-top bottle. Onion, pepper, and tomato go in one produce bag; the can and the oil ride wherever there is room.
Variations
- Brown sausage or bacon first and build the skillet in the fat instead of oil.
- Swap the fresh eggs for a whisked powdered-egg mix if the cooler is not coming along.
- Fried fish laid over the top is the traditional move on a fishing trip.
https://camprecipes.com/classic-recipes/camp-breakfast-skillet