Experience a quick and easy campfire egg breakfast casserole designed specifically for outdoor enthusiasts. Most of the preparation for this dish is done at home a day or two in advance, ensuring easy packing in the cooler and a delightful breakfast at camp!

Prep Time: 1 hour, Cook Time: 15 minutes, Servings: 5

Essential Ingredients for Camp Breakfast Casserole:

• 1 dozen cracked and scrambled eggs (can be frozen)
• 2 large russet potatoes, small diced and blanched
• 3 cups small diced sweet onion and green bell peppers
• 1 lb. venison sausage
• 1 stick unsalted butter
• Salt and pepper to taste
• Hot sauce (optional)
• Grated cheese (optional)

Preparation Directions for the Recipe:

1. Peel and dice the russet potatoes into ½ to 1-inch squares, ensuring uniformity for even cooking. Boil in salted water until nearly cooked through, then transfer to ice water to halt cooking.

2. While the potatoes cool, dice the onions and bell peppers into small pieces (approximately ¼ inch). For added heat, consider including jalapeños.

3. Crack and whisk a dozen large eggs in a bowl. Optionally, add hot sauce for enhanced flavor. The eggs may darken during transport, but they will remain safe for 3-4 days if kept cold.

4. Prepare to vacuum seal your breakfast components. Seal the potatoes in one bag and the diced vegetables in another.

5. Pour the whisked eggs into a bag and seal carefully, using lower pressure to accommodate the liquid.

6. If desired, create your own venison sausage using a grinder and preferred seasonings. Alternatively, purchase a high-quality breakfast sausage.

7. At the campsite, preheat a cast iron skillet over medium-high heat. Add one-third of the butter, followed by the sausage. Brown the sausage, then incorporate the vegetables, cooking until softened. Add the potatoes, adjusting butter as necessary to avoid excess fat.

8. Cook the mixture for 2-3 minutes, seasoning with salt and pepper. Lower the heat to medium-low, ensuring an even distribution in the skillet. Add the eggs and cover with a lid, leaving a slight vent for steam. If a lid is unavailable, create a makeshift one with foil. Cook until the eggs firm up, adding cheese if desired. Allow the casserole to rest for a few minutes before serving.