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Easy Breakfast Scramble
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1 Lb. bacon - fry crisp & crumble
1 - 32 Oz. package frozen country hashbrown potatoes
1/4 cup chopped onions
1 dozen eggs
1/4 cup milk
Salt & Pepper
Directions:
In a large iron skillet, melt the bacon grease and add the onions until they are transparent. Add the potatoes and cook until brown. Add crumbled bacon. While potatoes are cooking, whisk eggs and milk together until slightly foamy. Pour over potatoes and cook. Turn every few minutes until eggs are done. This can be cooked on a camp stove or an open fire. Great served with fried biscuits.
Comments:
Before leaving home, I fry the bacon and crumble it. I place the cooled bacon grease in a small container with a tight lid, and chop the onions and place them in a small baggie. This cuts preparation and cooking time at the camp site to 20 minutes.
For some variation, try sliced mushrooms, red, green or yellow peppers or salsa. Feel free to create your own variations, too!
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