Mountain Beast Breakfast
When I head out to the mountains to camp I want to feel like I am a wild beast. This Mountain Beast Breakfast gives me everything I need to fuel up for a long day on the trails. Not to mention that I feel like I can take on any critter in the woods with so much protein packed in!
Equipment
- Campfire
- Dutch Oven
- Bowel
- Whisk
Ingredients
- 1 md Onion chopped
- 1/2 lb Bacon cut into small pieces. I just use a pound though to make it extra bacony
- 32 oz hash brown potatoes Shredded Hashbrowns
- 12 Eggs
- 1.5 lbs Cheddar cheese grated
- 1 jar salsa
Instructions
- Prepare campfire for indirect medium heat.
- Preheat Dutch oven over a prepared campfire. Preheat the lid at the same time to allow for cooking from the top.
- Brown bacon in the Dutch oven. Add onion and cook until clear. Remove bacon and onions from the Dutch oven and set to the side.1 md Onion, 1/2 lb Bacon
- Wipe excess grease out of the Dutch oven and place back over coals.
- Stir in the 32-ounce bag of hash brown potatoes. Fry until potatoes are golden brown, then mix the bacon and onions back in.32 oz hash brown potatoes
- Break 12 eggs into a medium mixing bowl and beat thoroughly.12 Eggs
- Pour eggs over potatoes, bacon, and onions. Cover with the hot lid and cook until eggs are almost solid.
- Sprinkle with 1 1/2 pounds grated cheddar cheese. Continue cooking until eggs set and cheese melts.1.5 lbs Cheddar cheese
- Just before serving, top with hot, medium, or mild salsa, according to taste.1 jar salsa
Notes
Camp Hero Notes
- Switch up your proteins and use sausage, ham, or steak to give this meal some variety.
- When whisking your eggs add in some cream or whole milk to make the eggs even fluffier.
- It is likely you will have leftovers. The leftovers make for delicious sandwiches at lunchtime by adding the mixture onto toast or toasted bagels.
