Go Back
–+ servings
Campfire Breakfast by CampingForFoodies features a black cast iron skillet on a campfire cooking grate filled with a cowboy skillet breakfast including sausage, potatoes, onions, and eggs cooked two ways, scrambled and sunny side up and topped with melted cheddar cheese and sliced green onions. English muffins are alongside the skillet as they are being toasted over the campfire with text over the image that reads campfire breakfast.

Cowboy Skillet Breakfast Campfire Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 Servings
Author: Kim Hanna
Camping For Foodies Breakfast Camping Recipes: This hearty meal is perfect for chilly mornings when you have an early campfire.
Print Recipe

Ingredients

  • 1/4 pound bulk hot pork sausage
  • 1/2 red bell pepper chopped
  • 1/4 small onion chopped
  • 1 medium sized red potato cubed into 1/4 - 1/2 inch pieces
  • 1/4 cup shredded cheddar cheese
  • 2 eggs see note #2
  • 2 tablespoons butter
  • 2 green onions chopped
  • Salt and pepper to taste
  • Hot sauce optional for serving

Instructions

  • Get a campfire going to create campfire coals for cooking over medium high heat. If you are using a propane camp stove, set it up for cooking on a level surface.
  • Heat the cast iron skillet over the heat (see note #3).
  • Once the skillet is pre-heated, add the sausage to brown it, breaking it up into crumbles as it cooks.
  • Now, add the butter, bell pepper, onion, potatoes, salt and pepper, stirring occasionally. Reduce to medium heat and cook covered until the potatoes are softened, about 8 minutes (see note #4).
  • Flatten the ingredients across the bottom of the skillet, then use a spoon to create “wells” for cooking the eggs. Be sure to leave a layer of the sausage and potato mixture at the bottom of the wells so the eggs are sitting on the food rather than directly on the bottom of the skillet pan when they cook.
  • Crack the eggs and add them into the skillet by dropping them into the wells. You can drop whole eggs for sunny side up style eggs or beaten eggs if you prefer scrambled eggs.
  • Cover and cook until the eggs are done to your desired likeness, about 3-5 minutes.
  • Sprinkle with cheese, replace the cover on the pan and let the cheese melt slightly for a few more seconds.
  • Remove the skillet from the heat and top with green onions, serve hot.

Notes

  1. This recipe serves two and you can scale up as necessary. A 10-inch Dutch oven is a great size skillet to handle up to 2 servings but if you scale for more than that, increase the size of the skillet for proper cooking.
  2. Use 1 egg per person for sunny side up and 2 eggs per person if scrambling eggs.
  3. Use a 10-inch cast iron skillet if cooking for one or two people and a 12-inch skillet if you are feeding 3-6 campers.
  4. If your cast iron skillet does not have a lid, you can use a lid from a cast iron Dutch oven or aluminum foil.

Nutrition Information

Serving: 1g | Calories: 508kcal | Carbohydrates: 22g | Protein: 23g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 877mg | Fiber: 2g | Sugar: 4g