Pine Valley Eggs

We’ve been making Pine Valley Eggs for as long as I can remember. 

Sweet Hubby worked at Pine Valley Bible Camp as a teen.  When we lived in Cali we annually went to Family Camp, Ladies’ Retreat, the kids went to Youth Camps.  Tif roller skated on the Dining hall slab while Sweet Hubby helped work on the building. I used to go up and help decorate the Dining Hall for Christmas.  Tif worked there as a teen.  Tif met her Doc there. Doc worked at the camp.  Doc was Jay’s counselor one summer.  Tif and Doc’s wedding was at the Camp.  Doc’s parents worked and met and were married there.
PVBC has a special place in our hearts.

And Pine Valley Eggs has a special place in our family recipe book!

In order to be more efficient when serving Eggs & Bacon, the cooks at PVBC would add the bacon to the scrambled eggs.  That way there were no bacon hogs.

Sweet Hubby cooked Pine Valley Eggs when he was cook for the Awana Boys Campout in the desert. 


It’s very easy.  I cut the bacon in to 1-2” pieces and fry up crispy. 

Drain grease and set aside until needed:

Next wipe out the pan,

but leave enough bacon grease

so that the eggs don’t stick.

 

2+ eggs per person:

 

Scramble your eggs:

Add to your preheated pan:

Keep scrambling the eggs until not quite set:

Stir in the bacon:

And gently toss until eggs are done. 

Oh this is making me hungry!

Serve and Enjoy!

It’s great for breakfast on the run, when everyone can’t sit down to eat together.  It can be ready on the stove.  Even stuffed in a tortilla as needed. Just add a little cheese and salsa!

Tiffany introduced Pine Valley Eggs to Camp Barnabas when she worked there.  It’s a great way to mask the taste of “powdered eggs”!