Easy Camping Breakfast Skillet for Campfire Cooking

Ingredients

• •4 cups Chicken Broth
• •2 Ribs Celery
• •1 whole Onion
• •3 cloves Garlic
• •optional Jalapenos or Habaneros
• •optional Mustard
• •to taste Dried sage, bay leaf, thyme, mustard powder, dried parsley, pepper
• •1 ¼ lbs Red Potatoes
• •1 tablespoon Vegetable Oil
• •6 Slices Bacon
• •1 chopped Small Onion
• •½ whole Green Pepper
• •½ whole Red Bell Pepper
• •6 Large Eggs
• •to taste Salt
• •to taste Pepper
• •1 cup Shredded Cheddar Cheese
• •optional Fresh Parsley, Green Onions, or Chives

Equipment

• • Cast iron skillet

Instructions

1. 1Prepare the broth with celery, onion, garlic, and seasonings by boiling for 10 minutes.
2. 2Strain the solids and add chopped potatoes to the broth, boiling until fork tender.
3. 3Cool and store prepped potatoes in the fridge overnight.
4. 4In a skillet, cook bacon and onion until bacon is crispy and onion is translucent.
5. 5Add precooked potatoes and continue cooking until brown.
6. 6Stir in chopped bell peppers and cook for another 5 minutes.
7. 7Whisk eggs and add to the center of the mix, scrambling until almost cooked.
8. 8Top with shredded cheese, cover, and let sit off the heat for the cheese to melt.
9. 9Garnish and serve immediately.