Colorado Camping Breakfast Scramble

This Colorado camping breakfast scramble is one of my favorite things to eat for breakfast and it’s easy to cook at your camp site, plus it’s healthy. Try it out!

Cast Iron Skillet

Colorado Breakfast Scramble

Colorado Breakfast Scramble

The first thing I do is to prep the vegetables for the camping trip, so I don’t have to spend time cutting vegetables at the camp site.


There’s no secret here, other than to use vegetables you like. Here is what I typically use in my breakfast scramble.

1/4 red onion

1/4 bell peppers (green, orange, yellow and red)

1/2 zucchini

1/2 squash

After prepping the vegetables, it’s time to head to the camp site. I was near Lake George, Colorado on this camping trip on the South Platte River, North of town. I usually start with bacon when camping, and I’ll use the bacon grease to saute the vegetables instead of olive oil.


Next, it’s time to let the bacon cool and then crumble it to be put back in the skillet after the vegetables are sauteed. Now, add the red onion and bell peppers and allow them to sauté for 10 to 15 minutes.

Sautéed Vegetables

Let these vegetables saute for 2 or 3 minutes and then add the zucchini and squash. Once the vegetables are sauteed to your liking, then it’s time to add your eggs. You can cook them whole or break them and scramble them. I personally like to leave them whole.

Eggs and vegetables

Next, add your favorite cheese.

Pepper jack Cheese

Now for the good stuff. Add the crumbled bacon.


Lastly add your tomatoes.


It’s time to cover the dish, primarily to get the cheese to melt.

Colorado Camping Breakfast Scramble

Let the eggs cook for 3 minutes if you like them sunny side up and 5 minutes if you like your eggs cooked through. I turn off the heat and let the eggs continue cooking while the skillet cools down.

It’s time to eat!

Colorado Camping Breakfast Scramble

This breakfast tastes incredible and it’s easy to make, especially if you prep the veggies at home before heading into the mountains.

Check out this YouTube video of the prep and camp cooking at the South Platte River.

I like a cast iron skillet when cooking at a camp site.

Utopia Kitchen Saute Fry Pan - Chefs Pan, Pre-Seasoned Cast Iron Skillet - Frying Pan 12 Inch - Safe Grill Cookware for Indoor & Outdoor Use - Cast Iron Pan (Black)
  • These Cast iron skillet are suitable for both stovetop and oven for evenly cooking variety of different meals; Cast iron cookware is less smoother than the Non-Stick cookware
  • Hand wash before first use and dry immediately; rub with a light coating of vegetable oil after every wash
  • Iron deficiency is fairly common worldwide especially among women so cooking food in a cast iron skillet can increase iron content by as much as 20%
  • Its superior heat retention will keep your mouth watering food warm for a long time
  • Allow cast iron skillet to cool completely before washing them in hot soapy water with a sponge using a regular dish washing liquid soap; it is not dishwasher-safe

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Coleman Triton—2 Burner Propane Camping Stove
  • PORTABLE: Easy addition to the campsite, picnic, roadside, and more
  • TWO WIND GUARDS: Help shield and protect burners from wind
  • HEAVY-DUTY LATCH: Easy to open and keeps the stove closed when not in use
  • EASY TO CLEAN: Durable, chrome-plated grate is removable for easy cleanup
  • IMPROVED KNOB ROTATION: For precise temperature and simmering control of two independently adjustable burners
  • POWERFUL STOVE: 22,000 total BTUs of cooking power

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Dalstrong Vegetable Chef Knife - 7 inch - Shadow Black Series - Black Titanium Nitride Coated - Razor Sharp - High Carbon 7CR17MOV-X Steel - Sheath - NSF Certified
  • Designed to be as sleek, aggressive and muscular looking as they are effective, the Dalstrong Shadow Black Series stands out. They’re not simply cutting-edge, high-performance tools; they're a statement about you and your style as a chef.
  • Scalpel-like edge, hand finished to 15° per side using the Honbazuke method. Nitrogen cooled for hardness and flexibility. Titanium Nitride non-reflective coating for robustness, corrosion resistance and enhancing non-stick properties.
  • Midnight black ergonomic, fiber-resin and military grade G10 handle is nearly impervious to heat, cold and moisture. The handle geometry tucks snugly into the palm for a firm grasp. Full tang blade, offset handle for knuckle clearance.
  • Featuring high-carbon 7CR17MOV-X super-steel with an added vacuum heat treatment at 58+ HRC for extraordinary performance and edge retention. Each blade comes with a matching black space-saving sheath. National Sanitation Foundation (NSF) certified.
  • Dalstrong Trust: Rocksolid 100% SATISFACTION OR MONEY BACK GUARANTEE, try it risk free. LIFETIME WARRANTY against defects. Renowned Dalstrong customer service. See why over 250,000 chefs around the world trust and love, 'The Dalstrong Difference'.

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12 thoughts on “Colorado Camping Breakfast Scramble”

  1. Looking at these pictures, I wanted to be at the scene even though I am across the ocean 🙂
    Using the cast iron skillet is a great idea and the food looks great. This looks so like you can not only use it for camping, but anyone could make this at home. Wonderful!

    I wish you the best and I hope you have many more great camping adventures.

    • You are absolutely right. Actually, I did start making this at home and then I thought how easy it would be to make it at the camp site. I suggest prepping the vegetables at home to make cooking at the camp site easier, plus you’ll have more time to watch the chipmunks play and try to steal your food.


  2. As soon as I saw this picture I got hungry. I love healthy food and a little stronger breakfast, and very often I decide to prepare scrambled eggs with vegetables. Thank you very much for the great advice and I will definitely try it, and I am sure that my husband and children will like it.

    • It really is a great tasting breakfast and healthy. I have been able to get my kids to like eating dishes like this, including a favorite of theirs, which is an angel hair, grilled chicken, and veggie dish. Veggies get a bad rap some times but they can really make a dish taste better.


  3. OMG. Your Colorado scramble looks delish – especially with the pepper jack cheese. I didn’t know you could make delicious meals during a camping trip. When I think of camping trip food, I think of smores. That’s it. LOL. I love the iron cast skillet. The dog looks really hungry too in the video. Did you give him some? Hopefully you did. It was a great video. Thanks for sharing it with us. 

    • Your comment made me smile. Ranger is always hungry. He’s a pro at getting people to feed him. I did give him some bacon, and some of the eggs, oh, and a few small donuts when we started out on the road trip into the Rockies. Everyone says that I spoil him. I believe they are right.


  4. Hi Mike, 

    I stumbled across your website as I was looking for hiking equipment in preparation for my next trip and I am very glad I did. I know this article is not specific to hiking but it was great to read about the Colorado breakfast scramble. I am a big fan of eggs but I have never cooked/or mixed eggs in this way but it looks great. Out of interest what type of cheese works best with this dish? 

  5. Being outdoors, and practising bushcraft skills is becoming more popular. I am sure more people will take to the outdoors with the current situation having an impact on our lives for years to come. It is a great past time and good for our physical and mental health. When you do you can’t miss a special breakfast.

    • You are correct. I love it when I can enjoy some great food in the mountains and have no connection to the internet and news. It reminds me just how much we can get caught up into things, but it all seems to go away, even if it’s only a short time, when you’re enjoying the great outdoors.


  6. Looks really simple, especially with a big cast-iron skillet like that one! I have a smaller one, but I find it hard to use for a group of people, so a big one would actually be a lot easier. Did you have to do anything to season it so things don’t stick? 

    Prepping the veggies beforehand makes sense. Do you recommend any particular containers to keep those in? I have some old ones that are a little past the age of carting around camping and I’m afraid they’ll pop open and leak (which would not be at all convenient.) 

    I’d probably add a dash of cumin and have a bottle of hot sauce handy!  Haha. But thanks for the easy recipe and the video. 

    • Hey Don. It depends on what I’m cooking but I find, when cooking vegetables, that olive oil is all I need to keep the veggies from sticking to the cast iron skillet. I have to add more oil at times or turn down the heat if they start sticking to much.

      I use double sealed plastic bags. No particular brand is important for me.

      I’m with you on adding some spice and hot sauce. 



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