Recipe of the Week: Hobo Eggs, by S.T.


  • 12 large eggs
  • 1 4-oz can of mushrooms, well drained and chopped
  • 1 small onion, chopped
  • 4 to 6 slices of thick bacon, cut into 1″ pieces or 4 to 6 each breakfast sausage links cut into 1″ pieces
  • 1 medium tomato, chopped
  • 1/2 cup of shredded cheese


  1. In a large skillet cook the bacon or sausage and the onion until done.
  2. In a large bowl add the eggs and mushrooms and mix well with a wisk.
  3. After the meat and onions are cooked, add the egg and mushroom mixture to the skillet and cook until the eggs are done.
  4. Move the completed eggs to a platter and cover with the shredded cheese and tomatoes.
  5. Serve with warm biscuits and butter and jam.

Serves 4 to 6

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  1. Sounds like a different way to make an omelette, for four people.

    I might saute’ the mushrooms, using fresh mushrooms of course. Never thought of cooking canned mushrooms, though I suppose that is a possibility.

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