Breakfast

Camping recipes for breakfast

Egg in a Frame

Piece of Bread
1 Egg
Dab of Butter

Put butter in a skillet, tear out a ring in the bread (to make a hole for the egg). Crack open the egg and place it in the center of the bread. Grill both sides - flip over with a spatula as necessary. Yummmmmm......

Emergency Sausage

1 lb. ground meat (Your choice!)
1 tsp. salt
1 tsp. pepper
1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)

Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately.
This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Mapleine and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you're taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn't have to be pork.

Energy Bars: Chocolate Scotch Bars

2 cups Graham Cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts chopped
1 can sweetened condensed milk

Mix all together at home, place into a greased 9x9 inch pan, put into oven at 350 degrees, 30-35 minutes. Cool for 45 minutes. Do not let cool any longer than 45 minutes or it will stick to the pan. Cut into squares, place into plastic bag and place in refrigerator. Yummy!

Contributed by A.T. Acebedo

Dad's Sunrise Breakfast Buffet

12 Eggs
4 cups Shredded Potato
1/8 cup Chopped Tomato
1/8 cup Chopped Green Onion
1/8 cup Chopped Green Pepper
2 tbsp Chopped Pimento (optional - use according to your taste)
2 tbsp Chopped Hot Pepper (optional - use according to your taste)
1 lb Pork Sausage
1 pkg Sausage Gravy Mix
1 pkg Shredded Colby
Water

Cook sausage over hot coals in a heavy skillet until done. Separate fat and sausage, retaining sausage for later. Combine potato, tomato, green onion, and green pepper in the skillet using the sausage fat to saute' with (cook until tender). Add the sausage to the skillet. Add the package of sausage gravy mix to the skillet and stir until the powder is dissolved (adding water as needed). Once the gravy mix is dissolved, add the eggs and stir. This is supposes to look like a chopped up omelette. When the egg is almost done, sprinkle shredded cheese, pimento, and hot pepper over the top. Allow the cheese to melt. Serve with some sort of bread on the side (i.e. bagel, texas toast, dinner roll, etc...)

Contributed by Edward Sutton

Swedish Eggs

6 Eggs (hardboiled)
1 lb Pork Sausage (ground)
Dried Bread Crumbs
White Of 1 Egg
Cooking Oil(lighter oils like peanut or sunflower works best)

Remove the shells from the 6 hardboiled eggs. Brush with lightly beaten egg whites. Cover eggs with a layer of pork sausage. Dip the eggs in the remaining egg white. Roll the eggs in the breadcrumbs. Place a heavy skillet on hot coals. Pour some cooking oil in the skillet, make sure the oil is hot before adding the eggs. Fry the eggs in the skillet until they are golden brown. Drain on paper towels. Slice in half and serve with ranch salad dressing, honey mustard, or whatever you think would taste good.

Apple Toast

6 Tart Apples (peeled, cored, and sliced)
3 Bread Slices
6 tbsp Butter
1/3 c Powdered Sugar
2 tbsp Water
2 tbsp Granulated Sugar
1/4 tsp Cinnamon

Place heavy saucepan on hot coals. Melt 2 tbsp butter in saucepan. Add apple slices, powdered sugar, and water to saucepan. Toss lightly while cooking quickly until apples are barely tender. Place a skillet on hot coals. Melt the remaining butter in the skillet and fry the bread slices in it until golden brown on both sides. Place the bread slices on a plate and top each one with the apple mixture. Combine the granulated sugar and cinnamon together and sprinkle over the top of the apple toast.

* This recipe can be used in a multitude of ways... as breakfast, an appetizer, a side dish to a main course, a dessert, or even as a late snack around the campfire. Any way you dish it up, this recipe is fantastic as adults and kids both like it.

Contributed by Edward Sutton

Bacon and Eggs in a Bag

2 thick pieces of bacon
1 egg
paper bag
stick

Cut both the bacon pieces in two. Lay the slices at the bottom of the bag so that all of it is covered. Crack the egg onto the bacon pieces. Roll the bag down three times. Push the stick through the bag so that the bag is hanging from the stick. Hold the stick over the fire for about 10-15 minutes. The bacon inside will protect the bag and help cook your meal.

Contributed by Katie McIntyre

Cowboy Omelette

1 lb ground sausage
1 chopped onion
1 bag frozen hashbrowns
>6 eggs
1 - 16 oz pkg. cheese
Salt and pepper to taste

Brown sausage and onion in dutch oven over campfire. Stir in hashbrowns, then add eggs one at a time and stir until well mixed. Add salt and pepper. Cover with cheese. Place lid on dutch oven and cook 10-15 minutes until done.

Contributed by Julia LaBelle

Bacon & Hash Brown Casserole

1 lb. Bacon (cut strips in half)
1 Small Onion (chopped)
1 Small Green Pepper (chopped)
8 oz. Sharp Cheddar Cheese (shredded)
1 can Cream of Celery Soup

In a large heavy frying pan, fry the bacon until crisp. Add the onion, green pepper, and hash browns and continue to fry until the has browns are fully cooked (adding a little bit of cooking oil if needed to keep from burning). Then add the soup and cheese and let it continue to cook until the cheese is melted.

Contributed by: Edward Sutton