This camp breakfast will BLOW YOUR MIND

good morning guys i'm so excited because i'm going to be trying a new recipe now i've made something similar to this at home but i've never done it while camping so let's make a bacon and cheese quiche so i guess technically this won't be a quiche this is more like a frittata because we won't be having a crust we're going to be making it in my cast iron skillet so i'm really excited because i haven't gotten to do any camp cooking in my cast irons in forever so what we'll be doing is we'll be using bacon and we'll saute the bacon and then we'll have a little bit of onion we're going to mix eggs and heavy whipping cream and cheddar cheese together pouring it in oh wait but i remembered i have something special i want to share with you guys we're going to try canned potatoes i know that sounds a little weird but i was watching it on another show and she mentioned that she uses canned potatoes all the time so i thought for ease and speed we'd add some fried potatoes as well so let's get started all right since i'm only doing a little eight inch skillet we're not going to need a whole lot of ingredients to go in every single one but first i want to start with bacon that way we're rendering some of the bacon fat off of it and it'll help our eggs not stick when we bake it so we'll probably just start with about maybe three pieces [Applause] okay okay so i'm using thick cut hickory smoked we're gonna just chop it into little chunks that might be enough we really only needed about one or two pieces but we can always add more if we want more later all right let's go ahead and add the bacon and then we'll add about a quarter cup of chopped onion there's nothing like bacon and onion cooking together all right let's give it a stir start letting the bacon cook and crisp up a little bit and the onion to soften okay so as i said earlier we're going to be using canned whole new potatoes so this is something new that i'm going to be trying but i feel like it's going to work really great so let's go ahead and open it we'll drain out the liquid we're gonna dry them off a little bit and then we'll chop them up almost looks like eggs yeah just pull a couple out the reason i'm drying it is because if you put something wet into a skillet and you want it or you're wanting to brown anything and crisp it up if it's wet it's not going to so if you want meat to get real crispy on the outside dry it off first like steak for example let's start with that aren't they cute i mean they're just boiled they're ready yeah bite size pieces seriously i feel like i'm going to take a bite of them probably tastes fine early yeah this one might be a third one sure i like it yeah okay so the bacon is crisping up nicely and look the onion is two so now we're just gonna make a little spot and we're gonna toss in our potatoes okay so since the potatoes are already cooked they're soft but i want to get a little bit of color on them if i can so as i'm going along i was realizing that i probably really should have scooped out the bacon so that it doesn't get too crisp um so that i could actually get the color on the potatoes that i really wanted um but at this point in time we're just gonna move forward i'll know what to do better next time so now because we're adding potatoes bacon don't pop out that's a no-no that was crazy yeah maybe it's from the moisturized potatoes [Music] okay so since we're adding potatoes i always like to add a little bit of extra seasoning because otherwise potatoes are pretty bland and can handle a little extra seasoning so i'm going to add a little bit of salt and pepper even though the bacon is really salty we'll add a lot of flavor to it but because we're adding eggs and cheese i want to add just a smidge to be on the safe side [Music] and i feel like lots of pepper because you know cowboys and overlanders like pepper right and caroline you gonna help me do the [Music] eggs now i've got my you can just stick it right there now i've got my helper over here who loves to crack eggs so i'm just going to take a little a little break while she cracks the eggs [Applause] good job good job boo-boo you can wipe your hands on that that butter oh my goodness some salt and pepper very close there's like a salt and pepper mix them together so they have like changes i know right it's like oh seriously man seriously we're just gonna go with it you guys yeah we're over landers we can handle that right no okay so now i'm gonna add a sprinkle of cheese can i do it sure just a little handful because we'll put some more on top and you need a little bit in your mouth yes [Laughter] a big bit mix that in now let's take it over and pour it in so i just added about a teaspoon of butter because butter tastes good and i want to make sure that hopefully this won't stick to the bottom but we'll have to wait and see okay so the skillet is nice and hot and our oven is getting there i'm gonna go ahead and kind of spread everything out evenly so that there's bacon and potatoes and onions and every bite now we'll go ahead and turn off the heat because the skillet's hot enough and we'll add in our lovely egg heavy cream and cheese mixture [Music] [Music] okay see how it's starting to cook around the edges that's perfect that's exactly what we want it to do because really once we stick in the oven we just want it to cook in the center so now we're gonna add some cheese so i'm kind of cheating a little bit and gonna add a little bit of my blackened seasoning that i used for the blackened chicken alfredo that we made and just add a little bit on top for a little color it's paprika smoky flavor it's gonna be great oh yeah good idea okay okay okay hungry camp chef puts out some btus it does all right so we'll let that bake for typically at home would be about 20 minutes at 3 50 but i'm going to keep an eye on it because you know this isn't a normal oven it's hot and then it cools off so we'll we'll check it around 10 minutes so some people have actually recommended that we put a pizza stone down in the bottom and that would make perfect sense because then that would help kind of keep the heat steady and consistent um but we just haven't done that yet so we'll have to see if we can find one small enough to fit in there but for 35 dollars i'm having a lot of fun with this all right my timer went off so let's take a peek and see how it's doing [Music] i don't know still jiggly in the center you see how it's jiggly in the center that means it's not quite done yet yeah see but oh the sides are getting crispy let's say about four more minutes five more minutes whoa smells good doesn't it okay so the timer went off and i believe it's done so we're gonna go ahead and turn it off pull it out and set it out [Music] okay carolyn watch out three two one yes now we'll just let it set and cool and this will help make it perfect for slicing what do you think i'm really excited yeah because it's got nice and crispy edges it looks like it's gonna just slide right out yes okay moment of truth time let's serve it up and take a taste this is a pretty piece came right out not one bit of stickage that potato goes into piece dang look how clean it came out now i recommend a dollop of pico de gallo because it's all of the best things tomatoes fresh onions jalapenos yes and because it's already a little southwest let's add some color with some fresh cilantro now if you don't like cilantro feel free to do parsley yeah or you could skip it all together but i like this part because you can get it decorated that's right that's why mommy likes to decorate things me too and why the heck not let's add some hot sauce just a little bit that's beautiful yeah look at that all right it's time for a bite and i see the lovely tender little new potatoes i see cheese flecked throughout oh man this is gonna be good all right um that is so good the eggs are fluffy from the heavy whipping cream added in it i taste the salt from the pork and the bacon the tender potatoes and the crust is just delightful this was a great surprise good job mama thank you thank you it's good huh and that's from the picky eater you like that awesome all right now it's my turn and i'm dying oh you just you're gonna hold it usually like that the cast irons keep it nice and hot pico cholula and for the fan favorite cilantro good job dang that's a winner i mean i can't even with the potatoes i'm so stoked about that oh and those toppings just set it off a little bit of coal diced tomatoes just a little bite from the cilantro and then those potatoes just hiding in there yeah and then of course the bacon okay wrong it's like the pepper and the bacon of the ones were are like the last way you could taste and like the eggs are like taken over mm-hmm very good yeah good job guys yeah i'll probably have another piece i'll be totally honest i'm gonna finish that yeah i probably might have a piece but i probably might have [Music] [Music] you

Channel: Lifestyle Overland

Views: 311,069

Rating: 4.8886499 out of 5

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Id: ossEFNI0E_8

Length: 16min 5sec (965 seconds)

Published: Sun Jun 28 2020