• Melinda O'Malley Keckler

30-Minute Camp Breakfast

Easy to fix in camp, or in your kitchen. This is a hearty breakfast made with four simple ingredients, a little oil, salt and pepper. Everything can be prepped the night before making it a breeze to prepare. The secret to bring out the best flavor is to let the pan sit covered for 15 minutes after cooking. From start to serving time, a mere 30 minutes. Give it a try.




30-Minute Camp Breakfast


1 large (Idaho!) potato, baked then cooled in the fridge. (Cooked the day before.)

1/2 pound top quality breakfast sausage

1 1/2 cups grated cheddar cheese

1/4 cup diced pickled jalapeños, to taste, we use the ones from the can that include carrots

Salt and pepper

Olive oil or Pam cooking spray


Add a tablespoon olive oil to a cast iron frying pan or Dutch Oven, or spray with Pam. Heat the pan to medium heat. Slice the potato into 1/4 inch chunks, skin and all. Add to the hot pan and sprinkle with salt and pepper.



In a separate skillet, cook sausage links, then dice into 1/2 inch slices.


Add sausage and jalapeños to potatoes and stir gently. Allow to cook over medium heat for 3-4 minutes. Add cheese and cover. Turn off heat. Allow to sit for 15 minutes. Delicious all by itself, or serve with diced fruit, scrambled eggs or both.


Serves 3-4, but this recipe is easy to double or even triple for a bigger crowd.


Remember, keep the peels on the baked potatoes, it adds to the flavor and the rustic look of this hearty dish.

This is my husband Mike's original recipe, he came up with it one morning while we were camping. Our son was looking through the little fridge in our RV trying to find something for breakfast. He found a few links of leftover breakfast sausage from the morning before, a baked potato from the night before, along with a 1/2 full bag of shredded cheese and a few jalapeños - and with that, a new breakfast discovery was made. We serve with fresh fruit on the side. Oranges and bananas travel well, which makes it easy when camping. Scrambled eggs are also yummy with this dish.

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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