Egg Camp Breakfast Done 5 Ways

There’s something unique satisfying about a big camp breakfast. If you’re car camping (or staying at a Hipcamp where you can buy fresh eggs), get crackin’ with these five tasty egg breakfasts to start your day off right.

1. Garbage Omelet

This one is called a “Garbage Omelet” because you just put in whatever you didn’t eat and throw out the night before 🙂
Put some oil (or butter) in your cast iron skillet, making sure to get it up around the sides. Add in 4-6 scrambled eggs. Add a few tablespoons of milk if you have it, if not you can add a few tablespoons of water.
Next, add whatever leftovers you have from the night before! A winning combination is grilled vegetables (onions and bell peppers), with the little bits of chicken sausage you didn’t feed the dog. We’ve added broccoli, peppers, tomatoes, onions, bacon, sweet potatoes—whatever tasty bits you didn’t finish the night before. If you’re a fancy camper and have cheese, add that too! Next, place your cast iron on the fire or your portable stove. Cook until your eggs start to look fluffy. Tip: You can speed up the process by covering with aluminum foil, but sometimes that traps in a lot of smoke taste, so use with caution.

—Submitted by Field Scout Alexa Plew at Wild Tender Ranch Light House View. See more pictures from this horse sanctuary near Pescadero, CA.

2. Eggs in Purgatory

Photo via Smitten Kitchen

You can make this one ahead of time if you have your sh*t together!


1 can of crushed San Marzano tomatoes
2 cloves of garlic
1/2 yellow onion
Crushed red pepper flakes
Prosciutto or bacon


In a cast iron over the fire (duh), crisp up some prosciutto or bacon and set aside. With all that good meat grease, sauté yellow onion and garlic in that same cast iron until they’re all sweaty (or until your neighbors come knocking bc it smells so good). Pour in can of tomatoes and add a hearty pinch of crushed red pepper. Let that cook over the fire until it starts to bubble. Meanwhile, cut up a crusty loaf of bread and wrap it in aluminum foil so you can toast it, you guessed it, over the fire. Once your tomato sauce is bubblin’, take your cast iron off and crack 6 eggs right into your sauce. Place crumbled bacon or prosciutto around your new little egg family. Get that sucker back on the fire until the egg whites are white and the top of the yolks start to cloud over (depending on how runny you want your eggs).

Serve in bowls and eat with a toasted bread scoop.

Submitted by Field Scout Alexa Plew.

3. Texan Vegetarian Migas Tacos

As with most camp meals, there aren’t many exact measurements, so feel free to format and/or modify the recipe however you like. This typically serves 4-6.


1 container of soy chorizo  (approx a half cup)
6 eggs
1/3 cup cheese
1 cup tortilla chips
Salsa and fresh cut avocado to taste


Heat a cast iron skillet over the fire and cook the soy chorizo until well warmed. Add eggs, stirring and scrambling consistently. Towards the end of cooking, complete with cheese and either whole or crumbled up tortilla chips. Top with fresh cut avocado and salsa and serve on warmed tortillas!

This recipe is wonderfully modifiable for the amount of campers and the desired spice level, but true Texan migas tacos have a great kick from the spicy chorizo and some authentic jalapeño salsa!

—Submitted by Field Scout Shayna Frankenfield at Brookside Camp, TX. See more photos from this swimming hole-side campground in Texas:

4. Camping Shakshuka

The amounts can be changed depending on your pan size or number in your camping party! I was cooking for myself in a very small pan, so the portion size is fairly small. Also, I did this on a camp stove but it would be great on a campfire or even in a Dutch oven, as the eggs are normally placed in the oven to finish cooking.


2 eggs
1 can of *roasted* diced tomatoes
1 minced garlic clove or garlic powder/dried garlic
1/4 onion diced or onion powder/dried onion
Feta (I had Parmesan packets and no feta so I used the packets, but feta is perfect with this)
2 tbs olive oil
Optional – other veggies like fresh tomatoes, bell pepper, or greens.
Also optional – tomato paste
Spices – I used a spice mix that was garlic and sundried tomato and added some cayenne. Traditionally, za’atar spice is used. (I can’t find this on the road)
Pita bread!!
Small cast iron pan or similar, and some kind of lid.


  1. Sauté the onion, garlic, and spices in your pan until they are fragrant. If using a garlic clove, don’t let it burn! If you have tomato paste add now and sauté. If you have fresh veggies add now and cook just a little—they will finish cooking later.
  2. Add canned tomatoes. Mash the bigger bits with a fork or similar. Stir the tomatoes so it mixes well with the spices.
  3. Let simmer for 10 minutes, or until the tomato mixture has thickened some. Simmering was hard on my camp stove, so I took the cast iron pan off the heat every once in a while, let it cool a bit, then put it back on.
  4. When the tomato mixture is thick enough, make two “pockets” for the eggs.
  5. Crack an egg in each pocket and let cool for a few minutes.
  6. Sprinkle feta or Parmesan on top, then cover with a lid for 5 or so more minutes. When the eggs are as done as you’d like them to be, I like the yellow a little runny, it’s done! (My eggs took at least 8-10 more minutes because I did not have a good lid to hold in the heat)
  7. Eat with pita!

–Submitted by Hipcamper Kelly Holland

5. Egg, Kale, Sausage Scramble (tacos)


1 large skillet or pan
4 eggs (2 per person)
3 cups chopped kale or collard greens
Sausage links of choice (1 per person)
2 tbs olive oil or coconut oil
2-3 tbs water
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Pepper


1. Remove sausages from package and slice into half inch pieces. Heat up your skillet or pan with 2 tbs of either olive oil or coconut oil. Place your sausage slices in the pan and pan-fry for about for a few minutes until the skin is just brown or starting to crisp.

2. While your sausages are cooking, loosely chop your greens into bite size pieces and add into the skillet. Pour 2-3 tbs of water to prevent from sticking to the bottom of the skillet. Season with garlic powder, salt and pepper.
3. Flip your sausage pieces and stir your greens for about 3 minutes. While the water evaporates, scramble your eggs in another bowl and season with salt and pepper (optional to add a little bit of milk for creaminess). Push your sausage pieces and greens to one side of the pan and pour your eggs in the other. Scramble eggs with spatula or utensil. Once eggs are cooked, take skillet off heat and serve!
4. Optional to serve with salsa or tortillas to make quick breakfast tacos!

(Feeds 2)

—Submitted by Field Scout Anita Yung at Sunrise Hale in Historic Mango on the Big Island in Hawaii. See more pictures from the trip:

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