When it comes to breakfast, does your family prefer meat with your Dutch oven camping recipes? My family almost always requires bacon for breakfast … whether it is served on the side or right in the dish like it is in this Dutch Oven Bacon Scramble.
How To Make This Dutch Oven Bacon Scramble Breakfast
The last time I made this morning meal, my husband and I were camping alone so I created it as one of my camping meals for two … you can multiply as necessary for the size of your crowd.
I like camping breakfast ideas that are easy to scale up or down, depending on how many campers you are feeding.
Step 1. Chop the ingredients
As one of our easy camping meals, this recipe requires just a little bit of prep so get out your knife and cutting mat to chop the bacon, onion, tomato and spinach for cooking.
Step 2. Pre-heat the Dutch oven
If you are making this as one of our campfire recipes, you’ll need to get your fire going in order to cook over coals (not flames) … you can also use charcoal briquettes.
If fire restrictions prevent you from using an open flame (like on our last camping trip) … or you just prefer cooking with propane, you can also make this as one of our camp stove recipes so get your stove ready for cooking on a level surface.
Use a 10-inch Dutch oven if you are making up to 4 servings … use a 12-inch Dutch oven if you are making 5 or more servings.
Pre-heat the oven to medium-high heat.
Step 3. Fry the ingredients
Now it is time to fry the bacon until it is almost fully cooked.
Then you will be adding ingredients one at a time, cooking until softened at each stage: onions, spinach, and then the tomatoes.
Step 4. Reduce the heat and cook the eggs
Eggs are best cooked low and slow so you’ll need to reduce the heat before you add them to the pot.
Camp Cooking Tip: When you are cooking over a campfire or with charcoal briquettes, just remove as many coals as necessary to lower the heat. If you are cooking over a propane stove, just turn the knob down. Remember that cast iron equipment retains heat for longer periods of time than other camp cookware materials so it won’t be an instantaneous heat reduction.
With the heat reduced, you want to add the eggs … continually stirring as they cook, working your way around the entire pan, scraping the bottom so nothing sticks.
Step 5. Melt the cheese
Cook the eggs until they are almost set … then sprinkle the cheese over the bacon and egg mixture.
Place the lid on the Dutch oven and continue cooking until the cheese is gooey and melted.
Serve hot and enjoy.
Pairings For The Dutch Oven Bacon Scramble
My husband NEEDS English muffins with breakfast … I MUST have a big pile of fruit.
When I want something extra fancy, I make this totally yummy fruit in honey mint syrup.
Similar Camping Recipes
This meal contains no gluten so it is great for those with special dietary needs. Get more ideas to make awesome gluten free camping food.
If you like the combination of bacon and cheese, try this simple Dutch Oven Bacon And Cheese Quiche.
Put bacon, eggs and cheese into a wrap with some fresh avocado and you have a meal that is easy to eat anywhere without the need for utensils. Try these Bacon Avocado Camping Breakfast Wraps on your next trip.
Print This Dutch Oven Bacon Scramble Camping Recipe
Dutch Oven Bacon Scramble Camping Recipe
- 4 slices thick bacon chopped
- 1/2 small onion diced
- 1 medium tomato chopped
- 1 cup fresh spinach chopped
- 4 eggs beaten
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- Prepare for cooking in your 10-inch* cast iron camp Dutch oven. This recipe can be cooked using a campfire, camp stove, RV stove or charcoal briquettes as a heat source. *See NOTE below.
- Pre-heat a 10-inch Dutch oven to medium-high heat.
- Fry the bacon until it is almost fully cooked.
- Now stir in the onions and continue cooking until the onions are slightly softened.
- It is time to add the spinach, stirring and continuing to cook until it is wilted.
- Stir in the tomatoes and continue cooking until they just begin to soften.
- Reduce the heat to low before you add the eggs. Camp Cooking Tip: When you are cooking over a campfire or with charcoal briquettes, just remove as many coals as necessary to lower the heat. If you are cooking over a propane stove, just turn the knob down. Remember that cast iron equipment retains heat for longer periods of time that other camp cookware materials so it won’t be an instantaneous heat reduction.
- With the heat reduced, you want to add the eggs … continually stirring as they cook … you want to work your way around the entire bottom of the pan, scraping the entire pot so nothing sticks.
- When the eggs are almost set, sprinkle the cheese over the bacon and egg mixture … then cover with the Dutch oven’s lid and continue cooking until the cheese is gooey and melted. Serve hot and enjoy.