Cheesy Camping Breakfast Skillet
Cheesy Camping Breakfast Skillet
Ingredients
- 2 tablespoons vegetable oil
- 1 red onion, medium, sliced
- 1 cup mushrooms, sliced
- 4 cups fresh spinach, chopped
- 5 large eggs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup shredded cheese, such as mozzarella or a cheddar blend
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place a large, heavy-bottomed pan (preferably cast iron) on a hot camping stove over medium-high heat.
⏱️ 2 min
- 2
Add the vegetable oil to the hot pan. Once shimmering, add the sliced red onion and cook until it begins to soften, about 3-4 minutes.
⏱️ 4 min
- 3
Add the sliced mushrooms to the pan and continue to cook with the onion until the mushrooms release their liquid and start to brown, about 4-5 minutes.
⏱️ 5 min
- 4
Stir in the chopped fresh spinach. Cook, stirring occasionally, until the spinach wilts down completely, about 2-3 minutes.
⏱️ 3 min
- 5
Using a wooden spoon, create 5 small wells in the cooked vegetables. Carefully crack one egg into each well.
⏱️ 2 min
- 6
Season the eggs and vegetables generously with salt and freshly ground black pepper.
⏱️ 1 min
- 7
Cover the pan with a lid and cook for 3-5 minutes, or until the egg whites are mostly set but the yolks are still runny.
⏱️ 5 min
- 8
Remove the lid and sprinkle the shredded cheese evenly over the eggs and vegetables. Cover the pan again and cook for another 1-2 minutes, or until the cheese is melted and bubbly.
⏱️ 2 min
- 9
Remove the pan from the heat. Garnish the skillet with fresh chopped parsley.
⏱️ 1 min
- 10
Serve the cheesy camping breakfast skillet directly from the pan, allowing everyone to scoop out their desired portion.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Camping Breakfast Skillet
- 2 tablespoons vegetable oil
- 1 red onion, medium, sliced
- 1 cup mushrooms, sliced
- 4 cups fresh spinach, chopped
- 5 large eggs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup shredded cheese, such as mozzarella or a cheddar blend
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place a large, heavy-bottomed pan (preferably cast iron) on a hot camping stove over medium-high heat.
⏱️ 2 min - 2
Add the vegetable oil to the hot pan. Once shimmering, add the sliced red onion and cook until it begins to soften, about 3-4 minutes.
⏱️ 4 min - 3
Add the sliced mushrooms to the pan and continue to cook with the onion until the mushrooms release their liquid and start to brown, about 4-5 minutes.
⏱️ 5 min - 4
Stir in the chopped fresh spinach. Cook, stirring occasionally, until the spinach wilts down completely, about 2-3 minutes.
⏱️ 3 min - 5
Using a wooden spoon, create 5 small wells in the cooked vegetables. Carefully crack one egg into each well.
⏱️ 2 min - 6
Season the eggs and vegetables generously with salt and freshly ground black pepper.
⏱️ 1 min - 7
Cover the pan with a lid and cook for 3-5 minutes, or until the egg whites are mostly set but the yolks are still runny.
⏱️ 5 min - 8
Remove the lid and sprinkle the shredded cheese evenly over the eggs and vegetables. Cover the pan again and cook for another 1-2 minutes, or until the cheese is melted and bubbly.
⏱️ 2 min - 9
Remove the pan from the heat. Garnish the skillet with fresh chopped parsley.
⏱️ 1 min - 10
Serve the cheesy camping breakfast skillet directly from the pan, allowing everyone to scoop out their desired portion.