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Campfire Scrambled Eggs (Eggs In A Bag!)

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1 serving
Course: Breakfast
Cuisine: American

Ingredients

  • 2 large eggs
  • 2 Tbsp milk can sub dairy-free
  • 2 Tbsp shredded cheese Mexican, cheddar, or mozzarella
  • 2 Tbsp finely chopped veggies like bell pepper, mushrooms, tomato, and/or onion

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.