Camp Breakfast recipe

All Recipes Breakfast and Brunch Recipes Potatoes

Ingredients

6 slices bacon, cut crosswise into 1/4-inch pieces
1 tablespoon olive oil
2 white potatoes, cubed
salt and ground black pepper to taste
1 onion, chopped
4 eggs, beaten

Nutrition Info

560.9 calories
carbohydrate: 49 g
cholesterol: 402.3 mg
fat: 28.5 g
fiber: 6.6 g
protein: 28.3 g
saturatedFat: 7.9 g
servingSize: -
sodium: 870.2 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, discarding most of the grease.

  2. Return skillet to the stove and add olive oil, heat over medium heat. Add potatoes, salt, and pepper, cook and stir until browned and somewhat crispy, about 10 minutes.

  3. Mix onion into potatoes and cook until onion is translucent, about 5 minutes. Return bacon to the skillet, cook and stir until heated through, 1 to 2 minutes.

  4. Pour eggs over potato mixture, cook and stir until eggs are set, 5 to 6 minutes.

Recipe Yield

2 servings

Recipe Note

This is a recipe my mother used to make when we were camping. It's warm, hearty, and a good way to start a cold day in the morning, camping or otherwise. Serve in a bowl with toast and coffee for a warming and hearty breakfast.

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