One of the true joys of so many of life’s best memories comes from dining al fresco. Whether with your toes in the sand on a Mexican beach, in a candlelit square in Italy, or under the stars at camp. There is just something magical about eating outside.
Perhaps it is the connection to nature. Perhaps the fresh air further whets the appetite. Whatever the reasoning, most things just taste better when eaten outdoors.
The challenge of al fresco dining at camp is coming up with easy meals that don’t require a lot of prep or multiple pans. On a lazy morning at camp, one of the best options is a one-pan breakfast skillet sure to win over your fellow campers and feed a crowd.
One of the best things; you can add nearly any ingredients you choose. The recipe below shows our most recent take on this delicious breakfast but feel free to substitute any meats, cheeses, and veggies that are calling your name.
6 slices of thick cut bacon- We walk around camp each morning and we KNOW many of you like bacon!
diced red onion
thinly sliced red or yellow potatoes
asparagus, cut into 1-inch pieces
3 eggs well whisked
crumbled goat cheese
Garlic Salt & Pepper
Tortillas, sour cream, and pickled red onions to garnish
In a skillet crisp the bacon. When cooked to your liking remove to a paper towel but make sure not to pour off the bacon grease, that’s the good stuff! Add the red onion and potatoes to the skillet and season lightly with garlic salt and pepper. Saute for 5 minutes or so, until the vegetables start to soften.
Add the asparagus pieces to the skillet and saute for another minute or two before adding the mushrooms and tasting for seasonings. Next up pour in the whisked eggs and stir occasionally until the eggs are cooked through. Crumble the goat cheese on top (or sprinkle on your favorite grated cheese) and cook 1-minute longer until cheese starts to melt.
Serve up with some tortillas or some toast with a spoonful of sour cream goodness, pickled red onions, and don’t forget the hot sauce!