Amy found a recipe for roast pepper and eggs in Backpacker Magazine. I think the original recipe called for doing all the prep at home, but since we were car camping, Amy did it in camp. It was simple and made a wonderful breakfast.
- Yellow or Red Bell Pepper
- 2 eggs
- 1 slice of bacon, cooked and diced
- 1 two slices of cheese torn into strips. We used Swiss and Cheddar
Cut the top off the pepper, as if you were making a jack ‘o lantern. Scoop the seeds out of the pepper. Place half the cheese into the bottom of the pepper. Crack two eggs into the pepper and scramble with a fork. Stir in diced bacon. Top with the rest of the cheese and replace the top of the pepper. Wrap in foil, twisting extra foil into a handle. Place on coals and cook until eggs are set, turning occasionally to ensure even cooking. 20-40 minutes.