Camp Eggs

(4 servings)

  • 5 to 8 slices of sliced bread (Texas toast-style is best)
  • 8 to 10 eggs - beaten
  • bacon drippings or butter
  • salt and pepper - to taste
Let's face it... When you fry bread in bacon grease or butter, you could top it with dirt and it would still taste great. I tried this as a sweet dish topped with maple syrup and as a savory dish topped with cheese. Both were outrageously good. The sweet version was narrowly the winner. While wildly flavorful and fun, this dish is a little weird. It's a mix between French toast and scrambled eggs. To the uniformed eye, it'll look look you messed up one of those recipes. But if you know what you're in for, this is a fantastic treat that's very easy to make. (This recipe was submitted in 2005. It was tested and photographed in November 2015.)

Camp Eggs (Sweet Style)

How To Make Camp Eggs

Slice bread into 1-inch to 2-inch cubes. Toast cubes well in large skillet, using bacon drippings (or butter) to brown the toast. Add beaten eggs; salt and pepper to taste. Cook until set.

Camp Eggs (Savory Style)

Cooking Notes From Mr Breakfast

For my recipe test, I used butter. It required about 1/3 cup of butter to toast all sides of my bread cubes.

Since this recipe was submitted with the name Camp Eggs, I have to believe it is meant to be prepared in a skillet over a camp fire. I'd be really curious if anyone as tried that. I used a traditional stove.

This recipe got me jazzed up about possibly using butter-toasted bread cubes for other applications. They would be terrific as a base for nachos. I could even see them working treated like a cake topped with ice cream. If you have other ideas, let me know.

Our kids like to put syrup on this as a different French toast. My father and mother made this for us when we were children while camping. Daddy has since modified his recipe, now adding kippers, diced bell pepper, mushrooms, cheese, etc.

Mr Breakfast would like to thank Alloramadai for this recipe.

Recipe number 1521. Submitted 8/15/2005.