Campfire Southwest Scrambled Eggs are a delicious and hearty breakfast option for your outdoor adventures. Packed with the flavors of the Southwest, this recipe combines eggs, sautéed vegetables, and melted cheddar cheese for a satisfying morning meal by the campfire.
Ingredients: 6 large eggs. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 teaspoon chili powder. 1/4 teaspoon cumin powder. 1/4 teaspoon paprika.
Instructions: Heat a cast-iron skillet over your campfire or camp stove. Add the olive oil and let it heat up for a minute. Add the diced onion and bell pepper to the skillet and saut until they become tender, about 2-3 minutes. Stir in the diced tomatoes and cook for another 1-2 minutes until they soften. In a bowl, beat the eggs and season them with salt, pepper, chili powder, cumin powder, and paprika. Pour the seasoned eggs into the skillet with the sauted vegetables and cook, stirring occasionally, until the eggs are mostly set but still slightly runny. Sprinkle the shredded cheddar cheese over the eggs and continue to cook, stirring, until the cheese melts and the eggs are fully cooked to your liking. Remove the skillet from the campfire and serve the Southwest scrambled eggs hot. Garnish with additional cheese, if desired, and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
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