BREAKFAST CAMPING RECIPES

BOILED EGG IN A CUP

Ingredients:
Egg
Paper Cup (non-waxed and non-plasticized)

Directions:
Place an uncracked egg in a small paper cup. Fill with water.
Make a hole in your red hot coals for the cup and sit the cup in
the hole. The water will boil and the paper won't burn. Let boil
10 minutes.  Remove from fire with tongs and enjoy your hard  boiled egg.                                                                                                       

You can boil 2 eggs at once in a 6-oz. sized paper cup.  Fill
about 1/3 with water.  Slide in the uncracked eggs and place
directly on the coals. Remove from fire with tongs.

BREAKFAST IN A ZIPLOCK

Ingredients:
Ziplock Baggies
2 Eggs Per Person
Pot of Boiling Water
Whatever Ingredients You Like in Your Omeletes:
Grated Cheese
Grated Onions
Crumbled Cooked Bacon, Sausauge, or Leftover Meat
Green Peppers
Red Peppers
Salsa

Directions:
Put two eggs and ingredients of your choice into a ziplock bag.
Mix well by kneading the ingredients.  Submerge the bag in a pot
of boiling water.  Bring the water back up to a full boil and
cook for 15 minutes.  Remove the bag from the water.  Open the
bag and slide the perfect omelet onto your plate.

When cooking more than one breakfast at a time, write each
person's name on the bag.

PAPER BAG EGGS

Ingredients:
Pre-cooked Bacon
Eggs
Salt and Pepper
Paper Lunch Bag
Stick

Directions:
Fold down top of paper bag three or four times. Place a green stick
through folded part of the paper bag. Place bacon in bottom of
bag. Break open two eggs in bag. Add salt and pepper to taste.
Swing bag gently over the top of open flame. Keep paper bag
moving and do not let the bag stay over flame.

FOIL BREAKFAST

Ingredients:
Heavy Duty Aluminum Foil - Doubled and Buttered
Aluminum Foil Form Pan
Beat 6 Eggs (as if scrambling)
Sliced Sausage Links or Crumbled Sausage Patties or Bacon Small Onion, Diced
5 Potatoes, Sliced Thin
Salt and Pepper

Directions:
Place buttered aluminum foil into form pan.  Combine all
ingredients into the aluminum foil. Close foil over ingredients,
making sure it is sealed tightly. Place on grill and turn
frequently. Takes approximately 1 hour with a low fire.

GROG CAKES

Ingredients:
1/2 Cup Dry Milk
2 Cup Oatmeal (not instant)
1\4 Tsp. Cinnamon
1/4 Tsp. Nutmeg
2 Tbsp. Brown Sugar
1 Tsp. Baking Powder
1 Egg (optional)
2 Tbsp. Oil (plus some to grease the pan)
1-1/4 Cup Water

Directions:
At home:  combine all the dry ingredients in a plastic baggie.  For
variety blend the oatmeal until it is the consistency of flour.
Put the oil in a small plastic bottle.

At camp:  beat egg, oil, water and dry ingredients together. Let
stand for 10 minutes.  This is important – don’t skip this step.
Cook in a greased pan, until lightly browned.  Add fresh berries
or raisins.  Serve with honey, butter, jam or syrup.

For variety, cook in a pie iron, frying pan, or vagabond stove.
These pancakes can be cooked on a stick if you use less water.

HONEY BUTTER

Ingredients:
1 Carton of Heavy Whipping Cream
1 Bear of Honey
1 Glass Jar

Directions:
Place cold whipping cream into a jar and keep in cooler until
ready to use.  When sitting around the campfire at night,
everyone takes turns shaking the jar until the cream becomes a
thick, butter-like substance.  Drain excess liquid and stir in
honey to taste.  Place back in the cooler for breakfast.  Use on
biscuits, toast, french toast, etc.

BROCCOLI AND CHEESE SCRAMBLE

Ingredients:
10-oz. pouch package of broccoli in cheese sauce
Eggs

Directions:
Boil the 10 oz pouch package of broccoli in cheese sauce
according to the package directions.  Scramble the eggs in the
frying pan, and cut open the pouch package and fold in the
broccoli and cheese sauce just before the eggs are done.  Stir
and cook until desired consistency.  Enjoy!

CORNY CAKES

Ingredients:
1 Pkg. Jiffy Corn Muffin Mix
1 Egg
2 Tbsp. Melted Shortening
3/4 Cup Milk

Directions:
Mix ingredients together. Spoon onto hot greased griddle. Turn
pancakes when bubbles appear.  Serve with bacon, sausage or
scrapple. Makes 10-12 pancakes.  Enjoy!

For variety, instead of corn muffin mix, substitute one of the
fruit-flavored muffin mixes such as blueberry, raspberry, apple,
banana nut.

POTATO CAKES

Ingredients:
Dried Potato Cakes
Milk
Dried Minced Garlic, Sage and Pepper

Directions:
Mix dried potato flakes with just enough milk to bind them
together. Add dried minced onion, garlic, sage and pepper.  Form
into patties approximately 2"-3" and fry in butter.  Serve as a
side dish with eggs and a meat.