Campground Ham & Cheddar Breakfast-for-Dinner Skillet

After a long day of driving, checking in, and setting up camp, the last thing you want is a complicated dinner. This Campground Ham & Cheddar Breakfast-for-Dinner Skillet comes together in one pan with simple ingredients that are easy to keep in the cooler.

It’s hearty enough for supper, quick enough for arrival day, and just as delicious for breakfast the next morning.

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Campground Ham & Cheddar Breakfast-for-Dinner Skillet

It's hearty enough for supper, quick enough for arrival day, and just as delicious for breakfast the next morning.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Breakfast, Dinner

Cuisine: American

Calories: 390

Ingredients Method Notes

Ingredients

  

• 1 tablespoon butter
• 2 cups frozen hash browns or refrigerated shredded potatoes
• 1 cup diced cooked ham
• ½ cup diced onion
• ½ cup diced bell pepper
• 6 large eggs
• ¼ cup milk
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup shredded sharp cheddar cheese
• Chopped parsley or green onions for garnish optional

Method

 

1. Heat the butter in a large cast-iron skillet over medium heat.
2. Add the hash browns and cook for 8–10 minutes until lightly browned.
3. Stir in the ham, onion, and bell pepper. Cook another 4–5 minutes.
4. Whisk together the eggs, milk, garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Pour the egg mixture evenly over the skillet.
6. Reduce heat to medium-low and cook until the eggs begin to set.
7. Sprinkle the cheddar cheese over the top.
8. Cover with a lid for 3–4 minutes until the cheese melts and the eggs are fully cooked.
9. Garnish with parsley or green onions before serving.

Notes

Easy Substitutions

• Ham: Cooked bacon, breakfast sausage, turkey sausage, or leftover grilled chicken all work well.
• Hash Browns: Diced potatoes or leftover roasted potatoes make a great substitute.
• Cheddar: Colby Jack, Monterey Jack, Swiss, or Pepper Jack (for those who like a little heat).
• Vegetables: Mushrooms, spinach, tomatoes, or zucchini can be added depending on what’s in the cooler.

Camp Cook’s Tips

• Cook the hash browns until they’re nicely browned before adding the eggs for the best texture.
• Covering the skillet helps the eggs cook evenly without burning the bottom.
• A cast-iron skillet retains heat well, making it ideal for camp cooking.
• Prep the onion and pepper at home to make arrival-day cooking even faster.

Serving Suggestions

• Buttered toast or English muffins
• Fresh fruit
• Orange juice
• Camp coffee
• Salsa or hot sauce on the side

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat gently in a skillet or microwave.

🥪 Leftover Lunch Idea

Slice leftover skillet into wedges and tuck one into an English muffin or tortilla for an easy breakfast sandwich before heading out for the day’s adventures.

Stretch Your Camping Dollar

This recipe is perfect for using up leftover holiday ham or the last few slices from sandwich lunches. You can also toss in vegetables that need to be used before heading home, making it a great way to reduce food waste while creating a filling meal.

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