Camping Eggs - Bavarian Meats Style

Have you been making scrambled eggs at camp? Basic. This isn't your typical morning fare. It's the breakfast choice for those who demand more from their campfire cookout. Because when camping, Landjaeger isn't a luxury — it's a staple.  Get smoky and cheesy by adding some Bavarian Meats Landjaeger & shredded cheese to your next camp breakfast.

Our little secret: they pair well with a bloody - garnished with landjaeger of course. 

Ingredients

• 8 eggs, beaten

• Salt and pepper to taste

• 2 Tablespoons butter

• Chopped Bavarian Meats Landjaeger - you decide how much.  We suggest about a ½ cup which translates to a handful to us

• 1 cup shredded cheese (bonus if it’s a nod to Germany: Gouda, Havarti, or Emmental) 

  Directions

• Beat eggs, salt, and pepper together in a medium-sized bowl. 

• Heat butter in a large non-stick skillet over medium-high heat.

• Saute the Landjaeger for a few minutes until warmed through, about 2-3 minutes. 

• Turn the heat down to medium and pour the egg mixture into the pan. Cook, gently lifting and stirring slightly with a spatula to allow the uncooked portion to flow underneath, for 3-4 minutes or until almost set.

• Sprinkle ½ of the shredded cheese over eggs; cook and stir until cheese is melted.

• Transfer eggs to a plate and sprinkle the remaining cheese over the top.

• EAT.

  Pro Tip:  Not a camper?  Yeah…Mom wasn’t either (that’s a whole other story).  This recipe works at home too.