Cooky Jason’s September Tip – Breakfast in Camp

Cooky Jason’s World Famous Herbed Egg Scramble

OK, I’ve been getting emails from you guys asking for more breakfast recipes. So we’ll start out with a simple scramble that can just as easily be done at home as at the campsite in a Dutch oven in a skillet on the grill. Of course everyone knows how to scramble eggs. The idea here is all the fun variations. Here are some of the ways I do it…

(This will make about 12 servings. You can of course divide the portions accordingly for less campers.)

Major Players

  • 1 lb pork sausage
  • 1 onion, chopped
  • 3 to 4 cloves garlic, minced
  • 1 red and 1 green bell pepper, chopped
  • 1 ½ to 2 lbs shredded hash browns. (Yes, you can use packaged and frozen hash brown potatoes. But it’s easy enough to do yourself. Take 2 large russet potatoes and run them through a medium grater. The important thing after that is that you gather the shreds up in your hands and squeeze all or at least most of the moisture out of them. Very important.)
  • 12 eggs, beaten
  • 16oz shredded cheese (Again, this is where it’s fun. Havarti, cheddar, pepper jack, parmesan, mozzarella, etc… Or combinations are good, too.)
  • 1 cup freshly chopped herbs (Parsley, cilantro, oregano, rosemary, marjoram, tarragon, thyme, savory, or any combination you like)
  • Salt and pepper to taste

Let’s get to it.

Over medium-high heat start by browning off the sausage and breaking it up. When it’s no longer pink (8 minutes or so) add the onion, garlic, and hash browns. After about 5 minutes the hash browns should be showing some color. Then add the bell peppers, and salt and pepper. You can also add some sliced mushrooms here if you want. After about 10 minutes, add the herbs and pour the beaten eggs over the top of the sausage/hash brown mixture. Cover your Dutch over or skillet and bake until eggs are firm, around 25 minutes. Then sprinkle with cheese and recover for another 3 to 4 minutes. Garnish with chives or green onions and serve. Come and get it…

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