{Paleo} Breakfast Scramble
The perfect breakfast to be cooked on an open fire ... or make it at home whenever you're in the mood to pretend you're out camping. You can prep the spices and chopped ingredients ahead of time.
  • 4 strips of thick-cut smoked Bacon
  • 1 pound Ground Pork
  • 1 teaspoons Table Salt
  • ½ teaspoon Ground White Pepper
  • 1 teaspoon Dried Rubbed Sage
  • 1 teaspoon Dried Thyme
  • ¼ teaspoon Dried Crushed Rosemary
  • 1 teaspoon Palm Sugar
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cayenne
  • ⅛ teaspoon Smoked Paprika
  • 1 large Sweet Potato, diced (roughly 2 cups)
  • 1 cup diced White or Yellow Onion
  • 7-8 large Eggs
  • Salt/Pepper (to taste)
  1. Place your cast-iron or ceramic coated cast-iron skillet over your camp flame. Place the four strips of bacon in the pan and cook till both sides are crispy (flipping once).
  2. Remove the bacon to a plate and cover with foil.
  3. Place the pork into the skillet. In a small cup, mix together the salt, pepper, sage, thyme, rosemary, sugar, nutmeg, cayenne, and paprika. Sprinkle the mixed spices over the ground pork and cook until the pork is cooked through and no longer pink. Using a slotted spoon, remove the pork from the skillet, adding it to the foil-covered plate.
  4. Add the onion and sweet potato to the hot skillet, allowing them to cook in the rendered fat. Cover with a glass lid or foil to allow for steam, which will help the sweet potatoes cook faster. After 4-5 minutes, check the potatoes for doneness.
  5. Once the potatoes are soft and beginning to caramelize, add the bacon (breaking it up as you do) and the pork to the onions and sweet potato.
  6. Crack open 7-8 eggs, adding both the yolks and the whites to the skillet. Allow the eggs to cook a few minutes (till set), stirring occasionally.
  7. Remove the pan from heat and serve immediately. Salt and pepper to taste, if needed.
Recipe by Following In My Shoes at https://followinginmyshoes.com/around-houston/great-camping-adventure-paleo-breakfast-scramble/