Camp Eggs and Bacon
Bacon first, eggs into the fat, one flip. A car-camping skillet breakfast that survives without a fridge.
- calories
- 420
- weight
- 4 oz
- cal / oz
- 105
- protein
- 26 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 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
- Campfire coals
- Canister stove
- Grill grate
- Car camping
- Basecamp
- Gluten free
- Dairy free
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Eggs | 3 | carry in a hard egg case, or use 6 tbsp powdered egg plus 6 tbsp water |
|---|---|---|
| Bacon | 2 thick rashers | shelf-stable precooked bacon works if you have no cooler |
| Salt and pepper | to taste |
Method
- Cut each rasher in half so the pieces fit flat in the skillet.
- Lay the bacon in a cold skillet and set it over moderate heat. Let the fat render out slowly; rushing it burns the edges before the middle cooks.
- When the bacon is browned but still bending, beat the eggs in a cup with salt and pepper. Stir them only a few strokes, so streaks of white remain.
- Pour the eggs over the bacon and leave the pan alone until the bottom sets and the edges pull away.
- Flip the whole thing in one piece with a spatula. Thirty seconds more, then off the heat.
The order matters more than anything else here. Bacon goes into a cold pan so the fat renders instead of scorching, and that rendered fat becomes the cooking medium for the eggs. No oil to carry, no butter to melt into a soft mess in the cooler.
Beating the eggs lightly leaves visible white, which sets faster than the yolk and holds the whole slab together for the flip. Skip the flip if the pan is crowded and just scramble it; the difference is texture, not doneness. Without a cooler, powdered egg and precooked bacon give you the same breakfast at room temperature for a week.
Packing
Eggs travel in a rigid case in the cooler, or as powder in a bag if you are going without ice. Bacon stays in its unopened vacuum pack until the morning you cook it.
Variations
- Reconstituted powdered egg behaves the same way; give it five minutes to hydrate before it hits the pan.
- Add a handful of dried onion flakes to the rendering fat for the last two minutes.
https://camprecipes.com/classic-recipes/egg-and-bacon