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One-pan camping breakfast skillet with eggs, golden potatoes, red and green peppers, and sausage in a rustic cast iron pan over a campfire, steam rising, outdoor morning light

One-Pan Camping Breakfast Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1 lb Yukon Gold or red potatoes cut into ½-inch dice
  • 12 oz breakfast sausage pork, chicken, or turkey — links sliced or bulk crumbled
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 4 large eggs pasture-raised preferred
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper freshly ground
  • ¼ teaspoon red pepper flakes optional, for heat
  • 2 tablespoons fresh parsley or chives chopped, for garnish

Instructions
 

  • Heat a 10 or 12-inch cast iron skillet over medium-high heat — over a campfire grate or camp stove burner — for 2 to 3 minutes until very hot. Add 1 tablespoon of olive oil and swirl to coat.
  • Add the diced potatoes in a single layer. Season with half the salt, pepper, smoked paprika, garlic powder, and onion powder. Cook undisturbed for 4 to 5 minutes until the bottom edges are golden and crispy, then stir and cook another 4 to 5 minutes. The potatoes should be golden on most sides and just fork-tender. Transfer to a plate and set aside.
  • Add the sausage to the same pan over medium-high heat. If using links, slice into ½-inch rounds. Cook for 4 to 5 minutes, stirring occasionally, until browned on the outside and cooked through. Use a slotted spoon to transfer the sausage to the plate with the potatoes, leaving the rendered fat in the pan.
  • If the pan looks dry, add the remaining tablespoon of olive oil. Add the diced onion and bell peppers to the skillet. Season with the remaining salt and pepper and optional red pepper flakes. Cook over medium heat, stirring occasionally, for 4 to 5 minutes until the vegetables are softened and beginning to caramelize at the edges.
  • Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it does not burn.
  • Return the cooked potatoes and sausage to the pan. Stir everything together so the ingredients are evenly distributed across the skillet.
  • Use a spoon to create 4 shallow wells in the mixture. Crack one egg into each well. Season the eggs lightly with salt and pepper.
  • Cover the pan with a lid, a piece of foil, or another pan inverted on top. Cook over medium-low heat for 4 to 6 minutes, until the egg whites are fully set but the yolks are still runny (or cook longer for fully set yolks, according to preference). For a campfire, move the pan to a cooler edge of the fire for gentle indirect heat during this step.
  • Remove from heat. Garnish generously with freshly chopped parsley or chives. Serve directly from the skillet with a large spoon, scooping through all the layers to get a bit of everything in each serving.

Notes

Make-ahead tip: Dice potatoes and peppers and slice sausage up to 48 hours ahead — store in your cooler in sealed bags. For even faster camp cooking, par-boil potatoes for 5 minutes at home before the trip. Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water. Great as a breakfast burrito filling the next day. Fire tip: If cooking over open fire, use the hottest part of the grate for the potatoes and sausage, then move to a cooler spot with the lid on to gently finish the eggs without overcooking the yolks.
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