Breakfast is often our biggest meal of the day when we go camping because we like to spend most of the day out on the trails exploring. That means we need a good breakfast to fortify us. Eggs seem to give us the most staying power so we have them a lot.

On our last camping trip we experimented a little bit and came with the recipe that’s now one of our favorites. It’s scrambled eggs with italian sausage and vegetables. We made it two days in a row and had it with whole grain toast and fresh fruit.

Here’s how we made it:
Breakfast Eggs Italian Style
Ingredients for every two people:
1 mild italian sausage with the sausage removed from the casing
olive oil - about 2 tablespoons (regular olive oil; not extra virgin olive oil)
1/4 each of a green pepper and a red pepper; chopped
1/4 of a sweet onion, chopped
6 button mushrooms, thinly sliced
4 eggs
2 tablespoons water
salt and pepper to taste

In a large frypan over your campfire or on your cookstove (we used both - a cast iron pan over the campfire and a non-stick pan on the cookstove; they were great both ways), fry the sausage in 1 tablespoon of the olive oil crumbling it into bite size pieces. Add the chopped peppers, onion, and mushrooms; saute for 1 to 2 minutes depending on how hot the pan is (the vegetables should get warmed through but still have some crunch to them).
In a small bowl, crack the 4 eggs and beat them with a fork. Add salt and pepper to taste, along with about 2 tablespoons of water (helps to make them extra light and fluffy).
Add the remaining tablespoon of olive oil to the pan; pour in the egg mixture. Cook and stir until eggs are cooked.
Serve immediately.

Notes: eyeball the olive oil and substitute the vegetables however you like. We didn’t measure anything. You can use as little or as much of the vegetables as you like, substituting to suit your taste. You can also use butter in place of the olive oil if you prefer.