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.