The surprisingly easy, and incredibly delicious, camping breakfast you’ll never forget!
Sometimes there are experiences that become nostalgic. Oftentimes they’re adventures, but sometimes it’s food. Sunshine eggs is one of those nostalgic camping breakfast meals for me.
Growing up in the Northwestern region of Oregon, we had no shortage of camping opportunities at our fingertips. So, aptly, my family grew up camping on the Deschutes River, Metolius River, Lake Billy Chinook, the Oregon Coast, etc. One meal that was sure to grace our camping breafast menu was Sunshine Eggs.
The surprising combination of bacon, bread and eggs is so good, and the best part is it cooks up in one pan for easy clean up. The credit for this camping breakfast belongs to my Uncle Tim (who’s not really my uncle at all, but may as well be!), it’s him we thank for this hearty, filling and incredibly delicious meal.
It’s sure to fill you up for all your camping adventures, and will easily stick with you ’till lunch. The best part? There’s no need to wait until you’re camping to enjoy this “camping breakfast”…it can easily be made at home, too. Although, we think there’s something magical about eating under an open sky, sitting next to a campfire. For some reason it makes food taste even better, wouldn’t you agree?
From “Uncle Tim”
- 1 pound, uncured bacon (nitrate/nitrite free)
- 4-6 thick slices sourdough bread
- 1 dozen farm-fresh eggs
- Salt & pepper, to taste
- Green onion, to garnish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serves: 4-6 people (based on appetite!)
The beauty of this camping meal is that much of the work can be done ahead of time! Steps 1-3 can all be done beforehand, making cooking while in the bush much quicker and easier.
- Slice and cube sourdough bread and leave out for a day or so to become stale. You don’t want your bread as tough as a crouton, but hard on all edges is ideal. Once stale, store in a NON airtight bag until ready to cook (sealing them in an airtight bag will soften up the stale bread).
- Dice bacon into small pieces and store in a ziptop bag in the cooler until ready to cook.
- Crack eggs and whisk well, then store in a glass jar in cooler until ready to cook.
- When you’re ready to cook, heat a cast iron pan or skillet over the fire until hot. Add bacon and cook through. Remove bacon and set aside, keep bacon grease in the pan for step 5.
- Add stale bread cubes to pan and toast in the bacon grease. Be sure to stir to cook cubes on all sides.
- Once bread is toasted on all sides, add bacon back to the pan and pour over your whisked eggs.
- Stir continually until eggs are cooked through, season with salt and pepper and garnish with green onion.
- Serve and enjoy!