The amount of energy we burn while camping with kids requires breakfasts of epic proportions. It’s essential to start the day with plenty of protein, nutritious veggies and big flavours, all accompanied by tons of coffee, of course.
Made in a Dutch oven, this one-pot power breakfast is super easy to cook, with no chopping required. It does take some time to cook, however, so make sure you have a pot of coffee brewing and a good book on hand while you wait by the fire. Whether you’re fueling up for a hike, wrangling children or just tossing a Frisbee on the beach, this hearty breakfast will keep you full well into the morning.
Note that cooking times will vary as not all campfires are created equal. Just try for an even medium heat and it will turn out just fine.
1 Tbsp olive oil
2 Tbsp unsalted butter
4 organic pork sausages, raised without antibiotics (about 1 lb)
1 green pepper, seeded and quartered
4 green onions, trimmed to fit pot
10 large eggs
Fresh mild herbs, such as parsley or basil
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
5 oz baby spinach
1 cup grated cheddar cheese
A handful of fresh cherry tomatoes
Tabasco, for serving
1. Heat a cast-iron Dutch oven over the camp stove or campfire, then add olive oil and 1 tsp of butter. Add the sausages, green peppers and green onions to the pot. Cook everything together, turning occasionally, until it gets plenty of colouring (a little char means a more flavourful dish).
2. Remove the onion after a few minutes and reserve. Continue cooking the sausage and peppers for a total of about 15 minutes. Remove everything from the pot and keep warm in tin foil.
3. Crack the eggs into a bowl and beat gently with a fork just to break the yolks. Tear up the herbs and add to the eggs; season with salt and pepper. Melt 2 tsp of butter in the pot and add the spinach. Stir until the greens are cooked down, then transfer to paper towel and blot dry.
4. Add the remainder of the butter to the pot and swirl to coat the bottom. Pour in half the eggs; then arrange spinach over the egg. Sprinkle 3/4 of the cheese over the spinach. Pour over the remainder of the egg.
5. Return the sausage, green pepper and green onions to the pot, arranging them in a single layer. Sprinkle the cherry tomatoes and the remaining cheese over the top. Add a few herbs if you have any leftover.
6. Cover the pot and place over low heat (low coals, rather than full flame). Carefully, with a pair of sturdy tongs, pile a few embers on the lid. Cook, covered, for about 30 minutes or until the egg is nearly cooked through. Time will vary with campfire heat, so just keep checking under the lid to see how the eggs are cooking.
7. Remove from heat and let sit, covered, for about 10 minutes. The eggs will continue cooking during this resting period.
8. Serve hot with hot sauce on the side.