With just a handful of ingredients and minimal prep work, this campfire scrambled eggs recipe is ready in under 15 minutes and is a camp crowd-pleaser! Camping breakfast never tasted so good.
Ready to elevate your camping breakfast game to a whole new level of deliciousness? Look no further than these Campfire Scrambled Eggs, a delicious twist on the classic scramble that brings customization and convenience to the great outdoors.
Whether you’re a cheese lover, a veggie enthusiast, or someone who likes a little bit of everything, these eggs in a bag are here to ensure everyone gets their perfect breakfast.
With individual portions and a touch of campfire magic, you’ll be savoring scrambled eggs around the morning campfire in less than 15 minutes. Let’s cook!
Here’s What You’ll Need
You’ll find a lot of the usual suspects in this campfire-style scrambled eggs recipe.
- Eggs: The star of the show, eggs provide a protein-packed base for your campfire breakfast. Opt for fresh, high-quality eggs for the best flavor and texture.
- Milk: A splash of milk adds creaminess to the scrambled eggs and helps create a fluffy texture.
- Shredded Cheese: Choose your favorite cheese – Mexican, cheddar, or mozzarella – to add a melty, gooey goodness to your eggs.
- Finely Chopped Veggies: Bell peppers, mushrooms, tomatoes, and/or onions bring a burst of freshness and color to your scramble.
Camping Prep Tip
To make camping prep easier, chop veggies ahead of time and store in airtight containers. Grab some salt and pepper packets from a gas station or fast food restaurant on the way out of town for easy seasonings on the go.
How to make Eggs In A Bag
Step 1: Preparing the Dutch Oven and Water
Set the stage for your campfire cooking adventure by positioning a sturdy cast iron Dutch Oven over hot coals or elevated above a low-burning fire. Ensure you have at least 4 inches of water in the Dutch Oven, then cover it and bring the water to a gentle simmer.
Step 2: Preparing the Egg Mixture
In a heavy-duty ziplock bag, combine 2 large eggs, 2 tablespoons of milk, 2 tablespoons of shredded cheese, and 2 tablespoons of finely chopped veggies. Use a variety of colorful veggies like bell peppers, mushrooms, tomatoes, and onions to add a delightful crunch and flavor to your scramble. Seal the bag tightly, and then give it a good squish and shake to ensure all the ingredients are well-mixed.
Step 3: Cooking the Scrambled Eggs
Lower the sealed baggie into the simmering water, making sure it doesn’t touch the edges of the hot Dutch Oven. Allow the baggie to cook for approximately 5 to 10 minutes. During this time, the eggs will gradually set and become firm. Keep a watchful eye to avoid overcooking – the eggs should be fully cooked but still tender and moist. The hot water bath ensures gentle and even cooking, resulting in perfectly scrambled eggs every time.
Step 4: Serving Your Campfire Breakfast
Once your scrambled eggs have reached your desired level of doneness, carefully remove the baggie from the hot water using tongs. Open the bag and transfer the delicious scramble onto a plate. Finish your campfire breakfast with a dash of salt and pepper to taste. The result? A customizable and flavorful meal that everyone can enjoy, with the added charm of being cooked right over an open flame.
Tips and Tricks
This campfire eggs recipe is virtually foolproof, but these tips will make it even better!
- Prep Ingredients in Advance: Before you head to the campsite, chop and prepare your veggies, and pre-shred your cheese. This will save you time and make the campfire cooking process smoother.
- Use Heavy-Duty Bags: Opt for heavy-duty or freezer-grade ziploc bags. These are thicker and less likely to soften or melt in the hot water, ensuring a safe and mess-free cooking experience.
- Safety First: Always exercise caution when handling hot Dutch Ovens and water. Use tongs to handle the baggie when placing it in the water and removing it from the Dutch Oven. Keep children and pets away from the fire while cooking.
- Easy Cleanup: Since you’re using a sealed bag for cooking, cleanup is a breeze. Simply dispose of the used baggie, and you’re done!
Can I use regular ziplock bags for this recipe?
It’s recommended to use heavy-duty or freezer-grade bags to ensure they can withstand the heat. I tried this recipe with both, and the regular bags softened in the hot water.
How can I prevent the bag from touching the edges of the Dutch Oven?
When placing the baggie in the Dutch Oven, ensure it’s centered and not touching the sides. Using tongs to gently lower and lift the baggie helps avoid direct contact with the hot edges.
Campfire Breakfast Feast
We’re big breakfast people around here, and require delicious persuasion to want to crawl out of that cozy sleeping bag. Here are a few more campfire breakfasts you’ll love!
Not sure what to pack? Here’s our ultimate guide to campfire cooking.
- 2 large eggs
- 2 Tbsp milk can sub dairy-free
- 2 Tbsp shredded cheese Mexican, cheddar, or mozzarella
- 2 Tbsp finely chopped veggies like bell pepper, mushrooms, tomato, and/or onion
- Prep Water: Set a cast iron Dutch Oven over hot coals or elevated over a low-burning fire. Add at least 4 inches of water, cover, and bring to a simmer.
- Prep Eggs: Add all ingredients to a heavy duty ziploc bag* and seal shut. Squish and shake it all around to evenly mix everything together.
- Cook: Lower the baggie into the simmer water. Let cook for 5 to 10 minutes, or until eggs are firm and fully cooked. Avoid letting the baggie touch the edge of the hot, which is very hot and could melt the plastic.
- Serve warm with salt and pepper!