Cowboy Campfire Breakfast Skillet

By Sprig Originals ✓ · with credit

Adapted from campingforfoodies.com

Spicy sausage, potatoes and peppers cooked down in one cast iron skillet, with eggs baked right into the middle and melted cheddar over the top. It's the breakfast you want on a cold morning at camp, and it only dirties one pan.

Ingredients

• 1/4 pound bulk hot pork sausage
• 1/2 red bell pepper, chopped
• 1/4 small onion, chopped
• 1 medium red potato, cut into 1/4 to 1/2 inch cubes
• 2 tablespoons butter
• 2 eggs
• 1/4 cup shredded cheddar cheese
• 2 green onions, chopped
• salt and pepper, to taste
• hot sauce, for serving (optional)

Instructions

1. Burn your campfire down to a bed of glowing coals and set a grate over it for medium-high heat, or level out your propane stove and light it. Set a cast iron skillet over the heat and let it get properly hot, about 3 to 4 minutes.
2. Add the sausage to the dry skillet and cook, breaking it into crumbles with a spoon, until browned through, about 5 minutes.
3. Add the butter, bell pepper, onion and potato cubes, season with salt and pepper, and stir to coat. Pull the skillet back to medium heat, cover, and cook about 8 minutes, stirring every couple of minutes, until the potatoes are tender all the way through.
4. Press the mixture into an even layer, then use the back of a spoon to hollow out two wells — keep a thin bed of sausage and potato at the bottom of each so the eggs don't sit on bare metal. Crack an egg into each well (or pour in beaten eggs if you'd rather have them scrambled).
5. Cover and cook 3 to 5 minutes, until the whites are set and the yolks are as firm as you like. Scatter the cheddar over the top, cover for another 30 seconds to melt it, then lift the skillet off the heat, shower with green onions and serve hot with hot sauce.

Chef's tips

Nutrition (per serving, estimated)

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