Campfire Scrambled Eggs (Eggs In A Bag!)
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Campfire Scrambled Eggs (Eggs In A Bag!)
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With just a handful of ingredients and minimal prep work, this campfire scrambled eggs recipe is ready in under 15 minutes and is a camp crowd-pleaser! Camping breakfast never tasted so good.
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Ingredients
- 2 large egg
- 2 Tbsp milk can sub dairy-free
- 2 Tbsp cheese Mexican, cheddar, or mozzarella, shredded
- 2 Tbsp vegetables like bell pepper, mushrooms, tomato, and/or onion, finely chopped
Instructions
- Prep Water: Set a cast iron Dutch Oven over hot coals or elevated over a low-burning fire. Add at least 4 inches of water, cover, and bring to a simmer.
- Prep Eggs: Add all ingredients to a heavy duty ziploc bag* and seal shut. Squish and shake it all around to evenly mix everything together.
- Cook: Lower the baggie into the simmer water. Let cook for 5 to 10 minutes, or until eggs are firm and fully cooked. Avoid letting the baggie touch the edge of the hot, which is very hot and could melt the plastic.
- Serve warm with salt and pepper!
Notes
- *Use heavy duty or freezer baggies, which are thicker and less likely to soften in the hot water.
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