Best Campfire Breakfast Sliders for a Crowd

Scrambling Eggs Over the Fire

Melt the butter in the skillet over medium-low heat — if you can hold your hand 6 inches above the grate for 4 seconds, it's ready. Pour in the egg mixture and let it sit for 30 seconds. Then, with a long-handled spatula, gently push the cooked edges toward the center, tilting the skillet to let the uncooked egg flow to the edges. Repeat every 20 seconds. The eggs are done when they're just set but still glossy and soft — about 4 to 5 minutes. Remove the skillet from the heat immediately. They'll carryover cook for another minute, so err on the side of underdone.

Assembling and Melting

Toast the bun halves cut-side down in the skillet for 30 seconds. Then layer: bottom bun, half the cheese, bacon, eggs, remaining cheese, top bun. Cover the skillet tightly with heavy-duty foil, crimping the edges so no steam escapes. Return to the fire over low heat — you should see only faint blue flames or glowing coals, not active fire. Let it sit for 5 to 7 minutes. To check, lift a corner of the foil; the cheese should be bubbly and the buns warm to the touch. Let rest for 1 minute before serving.

Common Mistakes to Avoid

Don't crank the heat to speed things up. High heat will brown the buns before the cheese melts. If your fire is too hot, move the skillet to the cooler edge of the grate or let the coals die down a bit. Don't skip the foil lid — without it, the tops of the buns stay cold and the bottoms burn. And don't over-scramble the eggs; dry, rubbery eggs ruin the texture. Stop while they still look wet.

Adapting for a Camp Stove

Set the stove to medium-low (300-325°F) for scrambling, then reduce to low (about 250°F) for the melting step. The foil lid works the same way. If your stove has a hot spot, rotate the skillet halfway through the melting stage.