Our cast iron breakfast skillet is a delicious camping meal. Made with dry hashbrowns, sausage links, and eggs it comes together quickly and can be made on the camp stove or campfire. Gluten-free.
1/2cupdiced green pepper, chop and freeze before heading to the campground
1/2cupdiced onion, chop and freeze before heading to the campground
6pre-cooked turkey sausage links, sliced✅
4.2ouncebox dry hashbrowns, rehydrated✅
6largeeggs
salt and pepper to taste
1cupshredded cheese✅
Instructions
⭐️Saute the vegetables and sausage. Heat oil in a skillet over a camp stove. Add onions, green peppers, and sausage. Saute until veggies are translucent.
1 tablespoon olive oil, 1/2 cup diced green pepper, chop and freeze before heading to the campground, 1/2 cup diced onion, chop and freeze before heading to the campground, 6 pre-cooked turkey sausage links, sliced
⭐️Add the hashbrowns. Add hydrated hashbrowns, season with salt and pepper, and let cook for 5 minutes, flipping occasionally. Clear a space in the middle of the hashbrowns and add eggs. Gently stir until eggs are cooked through.
4.2 ounce box dry hashbrowns, rehydrated, 6 large eggs
⭐️Add the cheese. Top with cheese. Turn heat off and cover. Serve once the cheese has melted.
1 cup shredded cheese
Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.