We love to be outside; luckily we live in Tennessee where there is no lack of parks, rivers, lakes, trails, and other greenbelt areas to discover. This past weekend the winter weather broke for us, and it just so happens the UPS Man dropped off a brand new 12×12 Cabela’s XWT that was begging to be set up. Obviously, this meant backyard camping; used to be one of my favorite things to do.
Whenever we are about to spend a full day outdoors we load up on a stick to your ribs, full of protein and carbohydrate breakfast. One of the girls’ favorites is mountain girl eggs or mountain man eggs if you have boys. Who can blame them this dish is perfect; hardy, cheesy, and slightly spicy. It gives the kiddos the get up and go they need to hit the trail all day. Naturally, this past weekend when I said what do ya’ll want for breakfast, the reply was, “MOUNTAIN GIRL EGGS!”
This dish is cooked in a dutch oven over the fire, but you can make it in a skillet on the stove top as well.
- 1 lb. Red Potatoes Potatoes, chopped in to 1/4″ pieces
- Salt and pepper to taste
- 1/2 lb. of Spicy Sausage
- 8 Eggs (scrambled)
- 2 tbsp. of Milk
- ½ Cup of Pepper Jack (you can use Monterey Jack if you don’t like spicy food)
- 1 Bunch of Green Onions, minced
- 1 Jalapeño, deseeded and minced (optional)
When cooking over a fire, I make a side fire with the coals. My oven has feet that allow me to place it directly in the fire. I watch and listen closely and when it seems the oven is getting too hot I pull it from the fire placing it outside the fire ring (when cooking eggs or other things that cook quickly). When the oven cools a bit, back on the fire it goes. I cook on and off the coals, as needed, controlling the heat best I can. With practice you get the hang of in and out of the heat cooking in no time.
Cook the sausage first until browned and crumbled. Then remove the sausage from the oven placing it on a side plate leaving the grease in the oven.
Stir in potatoes and jalapeño, be sure they are coated well with grease. If not you may need to add a bit of oil (cast iron is thirsty and will absorb a lot of the grease and oil, as it should. This adds to its protective coating), season to taste with salt and pepper, cook until potatoes are tender and browned.
Meanwhile whisk together the eggs and a pinch of salt and pepper.
Remove the oven from the fire for this step: add the eggs, cooking them until they just begin to set. Gently push eggs around pan letting any uncooked eggs run onto the bottom of the pan.
Stir in cheese and chives while continuing to cook the eggs until they have set, place the oven back on the fire only if needed.
What is your kids favoriate breakfast before a big day on the trail?
Remember food is only good for you if you can eat it!