Campfire Scrambled Eggs (Eggs In A Bag!)
With just a handful of ingredients, this campfire scrambled eggs recipe is ready in under 15 minutes. They are made in the same bag you mix them in, so they take minimal prep work and are always a camp crowd-pleaser! Camping breakfast never tasted so good. Trust me, I know - I've taken these to more campsites than I remember!
Servings: 1 serving
Ingredients
- 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
Instructions
- 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 pot, which is very hot and could melt the plastic.
- Serve warm with salt and pepper!
Video
Notes
*Use heavy duty or freezer baggies, which are thicker and less likely to soften in the hot water.
Storage: These are best enjoyed right away, but you can just keep leftovers in the same bag they were cooked in. Keep them in a cooler with ice (or fridge) for up to 2 days as long as it stays cold with new ice!
Can I use regular ziplock bags for this recipe?
Heavy-duty or freezer-grade bags are recommended 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.
