🍳 Campfire Sunrise Breakfast Skillet – Bubba’s Hearty Mornin’ Kickstart

There’s somethin’ special about breakfast cooked under the open sky — coffee in one hand, spatula in the other, and the sizzle of bacon playin’ the soundtrack to your day. Bubba’s Campfire Sunrise Breakfast Skillet is hearty, easy, and made for hungry campers who like startin’ the day with a full belly and a happy heart.

It’s got crispy taters, smoky bacon, and golden eggs — all cooked up in one skillet right by the fire. The best part? You’ll only dirty one pan, so you can spend less time washin’ and more time fishin’.

🥓 Ingredients

6 slices thick-cut bacon, chopped
1 small onion, diced
3 medium potatoes, cubed (russet or red — Bubba says whatever you got’ll do)
1 bell pepper, chopped (red or green for color)
6 large eggs
1 cup shredded cheddar cheese
Salt and pepper to taste
Optional: a sprinkle of paprika or hot sauce for a little kick
Fresh parsley for garnish (if you’re feelin’ fancy)

🔥 Directions

Step 1: Fire It Up

Get that campfire goin’ — you want a good bed of hot coals or a medium flame. Place your cast iron skillet right over the fire or grill grate.

Step 2: Cook the Bacon

Toss the chopped bacon into the skillet and let it sizzle till crispy. Bubba says, “Ain’t no sound sweeter than bacon singin’ in a skillet.”
Once crisp, scoop it out with a slotted spoon and set it aside — but keep that bacon grease, it’s liquid gold!

Step 3: Fry the Taters and Veggies

Add the potatoes right into that hot bacon grease. Cook ‘em for about 10–12 minutes, stirrin’ every now and then till they’re brown and crispy.
Toss in the onions and bell peppers, cook till soft and smellin’ heavenly.

Step 4: Add the Eggs

Make a few little wells in the taters and crack your eggs right in. Cover with foil or a lid and let the heat do its thing till the eggs are set to your likin’ — soft and runny or cooked through, Bubba don’t judge.

Step 5: Cheese It Up

Sprinkle that cheddar cheese over the top, let it melt all gooey-like, then sprinkle your bacon back on.

Step 6: Serve Bubba-Style

Scoop it up straight from the skillet, top with parsley, and serve with a hot cup of coffee. Bubba says, “Eat this and you’ll be full enough to wrestle a bear — though I don’t recommend tryin’.”

🪵 Bubba’s Tips

You can use sausage instead of bacon, or add both if you’re feelin’ bold.
For easy clean-up, line your skillet with parchment paper before cookin’.
If you’re servin’ a crowd, double up and use a Dutch oven instead of a skillet.

🧊 Storage

If you’ve got leftovers (rare, Bubba says), wrap ‘em in foil and reheat near the fire the next mornin’. It makes a mighty fine breakfast taco, too.

❤️ Bubba’s Final Word

“Now that’s the kinda breakfast that’ll put a smile on your face and a fire in your belly. Ain’t nothin’ fancy — just good, honest food cooked over a flame, the way nature and Grandma intended.”