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!