Camping Recipe: Breakfast Scramble Bowl

This easy breakfast bowl combines scrambled eggs with hash browns, bell peppers, and avocado, then topped with a yogurt-salsa sauce.

Ingredients

• 2 eggs
• 1/2 cup frozen hash browns
• 1/4 cup fresh or frozen bell peppers, chopped into small pieces
• 1/2 avocado, diced
• 1/4 cup shredded cheddar or Mexican-style cheese
• 2 tablespoons plain yogurt
• 1 tablespoon salsa
• 1/8 teaspoon salt
• dash of pepper
• 2 teaspoons vegetable oil (olive or avocado oil can be used instead)

Prep at Home

• Place eggs in a plastic container with a lid.
• Mix yogurt and salsa together, place in a plastic container.
• Hash browns and peppers can be combined in a plastic bag.
• Keep shredded cheese separate.
• Leave avocado whole until ready to use at camp.

Prepare at Camp

• Add 1 teaspoon vegetable oil to small skillet
• Saute hash browns and bell peppers with salt and pepper until the potatoes are lightly browned, then remove from the skillet and set aside
• Add remaining 1 teaspoon vegetable oil to skillet
• Scramble the eggs
• Dice half of the avocado
• Place individual ingredients in a bowl, topping with cheese and the yogurt-salsa sauce