• Baked Potato at Room Temperature (make some extra from the night before)
• Egg
• Bacon, Ham or Sausage (fully cooked)
• Cheese - Cheddar, American, Colby Jack (whatever you like)
• Seasoning - Salt, Pepper, (I use Penzeys' Country French Vinaigrette)
• Optional Ingredients - Green Onion/Onion, Chives, Sour Cream - have fun!

Directions

1. Preheat oven to 350 Degrees F.  (or have the campfire ready to go)
2. Carefully cut the top off of the baked potato. Scoop/hollow out potato and set aside. Layer potato with desired fillings. Cheese, bacon, cheese. Add a little of the scooped potato, leaving enough room for an egg. Crack egg, and place it on top. Sprinkle with a little more cheese and bacon. 
3. Place on middle rack of oven or close to the coals and bake for approximately 20 minutes or until egg reaches desired texture. 

Makes a great breakfast and easy start of you day while camping.

A super easy breakfast dish to make (when you have the time)

Ingredients

• 1 lb Bacon
• 1 cn Green Chili (chopped)
• 1 c Grated cheese (Jack)
• 1 1/2 c Milk
• 1 c Bisquick
• 6 oz Sour cream
• 3 Eggs
• 1 Salt & Pepper to taste

1. Brown, drain and crumble bacon.
2. Put in bottom of 11X7 greased dish.
3. Top with onion and cheese.
4. Put rest in blender for 1 min.
5. Pour into pan.
6. Bake at 350 until tests done with knife (35-45 min)

Ingredients:

• Eggs (2-3 eggs per person)
• Cheese (favorite flavor, shredded)
• Ham
• Green peppers
• Quart size freezer bags

Directions:

1. Break 2-3 eggs into a quart size Ziploc freezer bag
2. Beat with a spoon until frothy
3. Drop ham, green, peppers, cheese, etc. into baggie, work with hands until mixed
4. Drop baggie (or several baggies) into a pot of boiling water
5. Let cook for 5-10 minutes, remove with tongs. Halfway through cooking, remove with tongs and break up the egg mixture to ensure the omelet cooks all the way through.
6. Season with salt and pepper

Ingredients: (to serve 4 to six campers)

• Sage sausage – one 16oz. package
• Hashbrowns – diced or shredded – one 26oz. package frozen hashbrowns, or two 16oz. dairy-case hashbrowns (like Betty Crocker “Simply Hashbrowns”)
• Eggs – one dozen
• Cheddar cheese, shredded – two cups
• Bacon* – one 12oz or 16oz package (*optional but recommended)
• Salt & Pepper – season to taste – approx. 1.5 tspn. salt and 1 tspn. pepper
• *Two tbspn. cooking oil if bacon is not used

1. Cook bacon strips until well browned and crispy. Remove bacon, but do not drain skillet.
2. Crumble the sausage into the skillet and cook, (over high heat), until browned.
3. Use the spatula to chop the sausage while it cooks to avoid ending up with large chunks or semi-patties. You want to end up with the texture of cooked hamburger 
4. Remove the cooked sausage, (do not drain skillet), and set aside. Then add hash browns and cook, (over high heat), until browned.  The bottom of the skillet should be covered with the bacon and sausage grease – if not add a little cooking oil until it is.
5. Don’t over-stir these. Use the spatula to turn them a couple times at approx. 5-minute intervals
6. Scramble the eggs in a bowl while the hashbrowns are cooking
7. When hashbrowns are done, add back the cooked sausage, then pour in the scrambled eggs. Stir once to mix things up, then cover the skillet and cook over medium heat until eggs begin to set. Stir as needed to keep the eggs from sticking and burning.
8. When eggs are set, and almost done, crumble the bacon strips and sprinkle over top, followed by two cups of shredded cheese – sprinkled to cover top. Cover the skillet and wait approx. five minutes for the topping to melt.
9. Remove from heat, sprinkle on Parsley or Fennel – and serve.

Ingredients 

• 2 eggs
• 2 tbsp milk
• 1/2 small sweet green pepper, seeded and diced
• Pinch each salt and pepper
• 2 tbsp shredded Cheddar cheese
• 1 small flour tortilla
• 2 tbsp medium or hot salsa

Instructions

1. Whisk eggs, milk, green pepper, salt and pepper in small bowl.
2. Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
3. Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
4. Sprinkle with cheese.
5. Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.

Ingredients

• 3/4 lb Lean Ground Pork
• 3/4 ts Italian Seasoning
• 1/4 ts Fennel Seeds Crushed
• 2 cl Garlic Minced
• 2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
• 1 c Skim Milk
• 1/4 c (1 Oz.) Shredded Cheddar
• 3 Green Onions Chopped
• 3/4 ts Dry Mustard, 
• 1/4 t. Salt
• 1/4 ts Ground Red Pepper
• 6 Slices White Bread Cut Into 1/2 in. Cubes. 
• Cherry Tomatoes

Directions

1. Coat a skillet with cooking spray; place over medium high heat until hot. 
2. Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. drain in a colander; pat dry with paper towels & set aside. 
3. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. 
4. Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray. 
5. Cover & chill 8 To 12 hours. 
6. Bake uncovered at 350 F. For 50 Min. or until set & lightly browned.
7. Garnish with tomatoes & green onion tops if desired.

Ingredients

• 1 Can Crescent Rolls
• 1 Pound Sausage -- cooked and drained
• Fresh Mushrooms -- sliced
• 3/4 Pound Monterey Jack Cheese -- grated
• 6 Eggs -- beaten
• 1 Can Cream Of Onion Soup

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Ingredients

• 2 ounces of cheese per person.  Many suggest English Cheddar but feel free to experiment.
• Jar of Chutney
• Baked Virginia Ham, thickly sliced  Other deli meats work as well.
• Crisp apples, cut up
• Celery stalks, cut in half lengthwise
• Soft Hard-Boiled Eggs (see below)
• Baby carrots
• Loaf of crusty bread, thickly sliced (or your favourite cracker)
• Unsalted butter, softened

Soft Hard-Boiled Eggs:

• 6 extra large eggs
• Kosher salt and freshly ground black pepper

1. Carefully place the ingredients on a serving plate and serve.

Soft Hard-Boiled Eggs:

1. Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
2. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
3. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

Ingredients

• 1 Cauliflower; medium, florets cut in
• Salt & pepper
• Nutmeg, ground
• 2 tb Butter
• 4 Eggs; separated
• 2 tb Flour;all purpose
• 1 c Cheddar cheese;strong,grated
• 1 c Milk 

Directions

1. Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown.
2. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg.
3. Remove from heat.
4. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
5. Serve at once.

Ingredients

• Water
• Vinegar
• 8 eggs
• 4 whole wheat English muffins, split and toasted
• 8 slices lean back bacon

Ingredients (Hollandaise Sauce)

• 1/2 cup )butter, melted
• 3 egg yolks
• 1 tbsp lemon juice
• Pinch cayenne pepper or dry mustard

Instructions

1. Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
2. Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
3. Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.

Instructions (Hollandaise Sauce)

1. In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Note:

• Instead of back bacon, use ham.
• Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.

Ingredients

• 8 hard-cooked eggs
• 1/3 cup mayonnaise
• 2 Tbsp. rancher dressing
• 3 slices cooked bacon , crumbled
• 4 cherry tomatoes , chopped
• 2 Tbsp. shredded lettuce

Directions

1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
2. Add dressings; mix well. Stir in bacon and tomatoes.
3. Fill egg whites with yolk mixture; top with lettuce.

Ingredients

• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice Cheddar cheese

Directions

1. Place a cast iron sandwich toaster in the hot coals of a campfire to preheat for a few minutes.
2. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up.
3. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

A favourite breakfast around here.   I am pretty sure it will be a hit at your house as well.

Ingredients

• 6 eggs 
• 1 can Condensed Broccoli Cheese Soup
• 1/4 cup milk 
• 1/8 teaspoon ground black pepper 
• 1 tablespoon butter 
• 2 cups sliced mushrooms (about 6 ounces) 
• 1 large onion, chopped (about 1 cup) 
• 1 small zucchini, sliced (about 1 cup) 
• 1/4 cup shredded Cheddar cheese 
• 1 green onion, chopped (about 2 tablespoons)

Directions

1. Beat the eggs, soup, milk and black pepper in a medium bowl with a fork or whisk.
2. Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, onion and zucchini and cook until tender. Stir in the egg mixture. Reduce the heat to low. Cook for 5 minutes or until the eggs are set but still moist.
3. Heat the broiler. Sprinkle the cheese over the egg mixture. Broil the frittata with the top 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onion.

Ingredients

• 1/2 lb Shrimp Or Crabmeat
• 3 lg Eggs
• 1/2 c Bisquick
• 1 1/2 c Milk
• 1/4 ts Salt
• 2 c Grated Cheese
• 1 d Tabasco Sauce
• 1/2 c Melted Butter
• 1/2 c Combination Of Chopped:
• Green Bell Peppers
• Red Bell Peppers
• Onions
• Mushrooms
• Celery
• 1 10-1/2″ Pie Shell

Directions

1. Saute‚ peppers, onions, mushrooms and celery in the melted butter. Lightly beat eggs and combine with Bisquick, milk, salt, Tabasco sauce and cheese. Add shrimp or crabmeat to mixture along with vegetables.
2. Pour into a prepared pie shell and bake in a preheated 350 F oven for 45 minutes.

I discovered this recipe at The Burger Barn in Strasbourg, Saskatchewan and it has since become a favourite every time we pass through.

Ingredients

• 8 -10 ounces whole white mushrooms
• 3/4 cup flour
• 2 eggs, slightly beaten
• 1 cup Italian seasoned breadcrumbs

Directions

1. Heat the oil in the deep fryer to 375 degrees.
2. Wash the mushrooms and remove most of the stem.
3. Pat mushrooms dry with a paper towel.
4. Coat mushrooms with flour, lightly tap to remove excess flour.
5. Dip in eggs.
6. Coat with bread crumbs.
7. Set on a rack for a few minutes, so batter sets/dries.
8. Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
9. Drain on paper towels and serve.

Ingredients

• Oil
• 1 Envelope Onion Soup Mix
• 1 Cup Unbleached All-purpose Flour
• 1 Teaspoon Baking Powder
• 2 Large Eggs
• 1/2 Cup beer
• 1 tablespoon prepared mustard
• Use any of the following to equal 4 to 5 cups—broccoli florets, cauliflower’s, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese.

Directions

1. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well blended. Let batter stand 10 minutes.
2. Dip vegetables into bater, then carefully drop into hot oil.
3. Fry, turning once, until golden brown; drain on paper towels. Serve warm.
4. Makes about 4 cups 

Ingredients

• 1 c Warm milk
• 1 t Sugar
• 1 tb Yeast
• 1 c Flour
• 3/4 c Milk, room temperature
• 1 1/2 ts Salt
• 1/4 c Sugar
• 1 Egg, beaten
• 1/2 c Butter melted and cooled
• 4 c Flour
• 1 c Cold butter
• 1 Egg, beaten with cold water

Directions

1. Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well.  Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. 
2. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. 
3. Roll each into a circle 12″ or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water. 
4. Preheat oven to 400 F. Place croissants in oven. 
5. Lower temperature to 350 F and bake for 15 - 20 minutes until golden. 

Makes 24 - 32.

Ingredients

• 1 pound bulk chorizo sausage
• 1/2 onion, chopped
• 5 eggs, beaten
• 4 tomatoes, chopped
• 2 jalapeño peppers, sliced
• 1 (8 ounce) package tortilla chips
• 1 (8 ounce) package finely shredded Mexican blend cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
3. Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.
4. Bake in preheated oven until cheese is melted, 7 to 10 minutes.