Camp breakfast scramble

Dave's camp breakfast. He makes a version of it every morning: it gets the day's vegetables in, and it is full of protein.

Watch it cook in 3D

What goes in

• Bacon, cut in pieces — 3 strips The meat changes from day to day.
• Shredded hash browns — a big handful Easy to carry.
• The veggie bag: bell peppers, onion and jalapeño — 2 handfuls
• Salt, pepper and the spice of the day The spices change from day to day.
• Eggs — 3

Gear

• One burner
• One nonstick pan
• A spatula

The steps — about 18 minutes

1. Heat the pan1 min
   Pan on the burner, medium heat.Done when: The pan is warm.
2. Bacon first5 min
   Bacon pieces into the pan. Stir now and then.Done when: Browned and crisp at the edges, and the fat has run.
3. Hash browns5 min
   Hash browns in, spread thin in the bacon fat. Leave them alone, then turn them once.Done when: Golden brown underneath.
4. The veggie bag4 min
   Two handfuls from the veggie bag. Stir now and then.Done when: The onion goes soft and the peppers char at the edges.
5. Season it30 sec
   Salt, pepper and the spice of the day.Done when: Stirred through.
6. Three eggs2½ min
   Crack 3 eggs over the scramble and stir them through.Done when: Just set, with no runny egg left.
7. Breakfast
   Burner off. Seal the veggie bag for tomorrow.Done when: Ready to eat.

The amounts and minutes are rough. Cook to the “Done when” line, not the clock.

Cook it at camp in Dispersed 3D