When fire is ready for cooking, Fry bacon until crisp in cast iron skillet.
bacon and fry potatoes (unpeeled and chopped) in bacon grease until tender; throw
in chopped onion and chopped pepper. When onion appears cooked, reduce heat by moving
pan to side of fire or turning down camp stove burner.
Whisk eggs until fluffy, then pour them into skillet; cover about 3-5 minutes,
stirring occasionally to avoid scorching.
Place sliced tomato, cheese (grated or
chopped fine) and crumbled bacon on top. Cover again and cook 3-4 minutes, until
cheese melts and tomatoes are "smiling."
Remove from fire, slice in wedges
Serve with hot sauce, if desired.
Yield: 4 servings
Source: Camp Cooking: 100 Years by the National Museum of Forest Service