There’s something about a hot breakfast at camp that makes getting up a little easier. After a night in the tent, I like something hearty, filling, and easy to prepare without having to dirty half the kitchen.
This Campfire Breakfast Skillet checks all those boxes. It combines crispy potatoes, breakfast sausage, peppers, onions, and eggs in a single cast-iron skillet. It’s simple, filling, and works just as well on a camp stove as it does over a campfire.
Best of all, there’s only one pan to clean when you’re finished.
Ingredients
Serves 2–3
- 2 medium potatoes, diced into small cubes
- 8 oz breakfast sausage
- 1/2 bell pepper, diced
- 1/2 small onion, diced
- 3–4 eggs
- 1–2 tablespoons cooking oil or butter
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: shredded cheese
- Optional: salsa or hot sauce
Instructions
Prepare the potatoes
- Dice the potatoes into small, fairly uniform pieces. Smaller pieces will cook faster, which is especially helpful when you’re cooking outdoors.
- Heat your cast-iron skillet over the campfire or camp stove and add the oil or butter.
- Add the potatoes and season with salt, pepper, and garlic powder. Cook for about 10–15 minutes, stirring occasionally, until the potatoes begin to brown and become tender.
- If the potatoes are browning too quickly before they’re cooked through, lower the heat and give them a little more time.
Add the sausage
- Push the potatoes toward one side of the skillet and add the breakfast sausage.
- Break the sausage into smaller pieces and cook until browned and cooked through.
- Mix the sausage and potatoes together once the sausage is done.
Add the peppers and onions
- Add the diced bell pepper and onion to the skillet.
- Cook for another 3–5 minutes, stirring everything together occasionally. The vegetables should soften while still retaining a little texture.
Add the eggs
- Make three or four small spaces in the mixture and crack an egg into each one.
- Cover the skillet with a lid or foil and let the eggs cook until the whites are set and the yolks reach your preferred doneness.
- You can also scramble the eggs separately into the skillet if that’s how you prefer your breakfast.
Finish and serve
- Remove the skillet from the heat and let it cool for a minute or two.
- Top with shredded cheese, salsa, sour cream or hot sauce if desired.
- Serve straight from the skillet with coffee, fruit, or whatever else you brought along for breakfast.
Camping Tips
Cut the potatoes before you leave
One of the easiest ways to make this breakfast faster at camp is to dice the potatoes at home. Store them in a sealed container or bag in your cooler and they’re ready to go when you wake up.
Keep the potato pieces small
Large chunks of potato take considerably longer to cook. Smaller cubes give you more browned edges and help get breakfast on the table faster.
Use a cast-iron skillet
A cast-iron skillet works particularly well for this recipe because it holds heat well and gives the potatoes a nice crispy exterior. It’s also equally useful over a campfire or on a propane camp stove.
Don’t overcrowd the skillet
If you’re making a larger batch, use a bigger skillet rather than piling everything into a small one. Crowded potatoes tend to steam instead of brown.
Prep the vegetables at home
You can also dice the onion and bell pepper before leaving home. Store everything together in your cooler and you’ve got most of the prep work finished before you even arrive at camp.
Easy Substitutions
This recipe is flexible, so use what you have available.
Sausage: Breakfast sausage can be replaced with bacon, ham, chorizo, or another sausage you enjoy.
Potatoes: Regular russet potatoes, Yukon Gold potatoes, or leftover cooked potatoes will all work.
Vegetables: Try adding mushrooms, jalapeños, tomatoes, or whatever vegetables you have in the cooler.
Eggs: Scramble the eggs into the skillet instead of cooking them on top if that’s easier.
Cheese: Cheddar, Monterey Jack, pepper jack, or a Mexican cheese blend all work well.
Spice: Add hot sauce, jalapeños, chili flakes, or your favorite salsa for some extra heat.
A Simple Breakfast for Camp
One of the things I like about camping is that meals don’t need to be complicated. After a night outdoors, I’m usually much more interested in a good, filling breakfast than spending an hour preparing something elaborate.
This skillet is one of those meals that works particularly well for camping because everything comes together in one pan, the ingredients are easy to pack, and cleanup is minimal. It’s also easy to adjust depending on what’s in the cooler. Add more vegetables, change the meat, make the eggs differently, or throw some cheese and salsa on top.
Sometimes the best camping meals are the simple ones.
Recipe at a Glance
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: About 30–35 minutes
Servings: 2–3
Cooking method: Campfire or camp stove
Equipment: Cast-iron skillet
Need More Ideas for Cooking at Camp?
Are you looking for more ways to make meals on the road? Check out my camping cooking guides for practical tips, ideas, and food prep inspiration.
