Scale

6 large eggs

1 cup diced potatoes (pre-cooked or frozen hash browns)

1 cup cooked sausage or bacon, chopped

1 bell pepper, diced

1 small onion, diced

1 cup shredded cheese (cheddar or blend)

1 tbsp olive oil or butter

Salt and pepper to taste

Heat a cast-iron skillet over a campfire or camping stove. Add olive oil or butter.

Toss in potatoes and cook until golden and slightly crispy (5–7 minutes), stirring occasionally.

Add diced bell pepper and onion. Sauté until softened (about 3–5 minutes).

Stir in sausage or bacon until heated through.

Push mixture to one side, crack eggs into the empty space, and scramble.

Once eggs are cooked, mix them into the rest of the skillet.

Top with shredded cheese and let it melt.

Serve hot, straight from the skillet for that perfect rustic touch!