Preheat a camp oven to 350 degrees F (180 degrees C).
In a bowl add the eggs, water, and chicken stock. Whisk until well combined then put aside until needed.
Preheat an oven-safe skillet over medium heat. Add the bacon and let render.
If the bacon didn’t render enough fat, add a little bit of butter to the skillet. Add the diced onions and celery. Stir and cook until the onion starts to become translucent.
Add the butternut squash and stir while the vegetables start to brown.
Add the bread to the egg mixture and stir allowing the mixture to be partially absorbed.
Stir the egg mixture into the skillet with the vegetables and gently stir to combine well.
Cook for 35 minutes until the egg is cooked through and the bread is lightly browned. Garnish with diced parsley to serve.