Fun Camping Breakfasts

[Scott]

Fun Breakfasts!

CAMP  FIRE  FRENCH  TOAST

Eggs
Bread
1 egg per 2 pieces of bread

 Mix eggs in bowl.  Cover both sides of bread with egg.  Place bread in frying pan.  Fry until golden brown.

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BROWN  BEARS

1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits

Mix sugar, cinnamon and butter together until well blended.  Take the biscuits and roll in hands to form long snake like pieces.  Butter hands first to prevent sticking.  Wrap the snake like dough around a stick in a coil fashion.  Cook over an open fire until cooked (should appear brown).  Roll the cooked dough in the cinnamon mix and put some inside the hole the stick was in.

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EGG  IN  A  HOLE

Butter
Bread
Eggs

Butter bread lightly on both sides, place bread on flat object; I use butter bowl lid.  Cut hole in center of bread with small glass or cup.  Place piece of bread with hole in it on frying pan.  Break open egg, put in the hole of the bread.  Break egg yellow.  Cook on medium heat until lightly brown or however you prefer your eggs, and toast.

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ENGLISH  MUFFIN  BREAD

2 pkgs. dry yeast
6 c. flour
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water
Cornmeal

Set 2 Dutch ovens over the fire to warm.  Heat liquids until warm.  Add to about half of the flour and the rest of the ingredients.  Stir in rest of the flour to make a stiff batter.  Divide batter in half and spoon into 2 greased loaf pans that have been sprinkled with cornmeal.  Sprinkle top of bread with cornmeal.  Place one pan in each Dutch oven and cover with lid.  Let rise in warmed Dutch oven 45 minutes.  Set ovens on hot coals and also spread coals on top.  Bake until done, about 45 to 60 minutes.  (In conventional oven bake 25 minutes at 400 degrees.)  Allow 2 hours of preparation time before serving.

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FRANCES'  EGGS  IN  THE  NEST

1 can corn beef hash
6 eggs
Salt
Pepper
Butter or margarine

Make six, 6 inch squares with aluminum foil.  Butter each square.  Make a nest with corn beef hash on each square of aluminum foil, big enough to hold one egg.  Heat nest on foil for 2 minutes in skillet.  Break egg into center of nest.  Salt and pepper to taste.  Add one teaspoon water to skillet and cover.  Remove from skillet when eggs are done.  Serve with toast for great breakfast.
 

HILL  COUNTRY  COFFEE  CAKE

2 1/4 c. flour
1/2 tsp. salt
1 tbsp. cinnamon
1 c. brown sugar
3/4 c. sugar
3/4 c. cooking oil
1 tsp. soda
1 tsp. baking powder
1 egg, beaten
1 c. buttermilk

Mix ingredients well and place in Dutch oven.  Bake 25 to 30 minutes in covered oven.  Serves 8. --VARIATIONS:--

1.  Sprinkle 1/2 cup chopped pecans on top after batter is poured in oven.  2.  Pour mixture of confectioners' sugar and milk on top after cooking and removing from oven.  3.  Add 1 teaspoon lemon flavoring to batter.  4.  Sprinkle brown sugar on top after batter is poured in oven.


J.  R.'S  ONE  SKILLET  BREAKFAST

12 eggs
2 cans pre-cooked diced or sliced
potatoes, drained
1 onion, diced
1 c. milk
1 can Spam or Treat or diced ham
2 tbsp. shortening
Salt
Pepper

Heat 2 tablespoons shortening in large skillet; add potatoes and onions; brown.  Beat eggs and milk thoroughly in bowl.  Add eggs and milk mixture and diced meat to potatoes and onions in skillet.  Salt and pepper.  Cook slowly on low heat, stir frequently when most of the liquid is gone, breakfast is ready to serve.  This will serve 6 hungry people.


MONKEY  BREAKFAST

1 banana per person
1 muffin per person
1 piece string cheese per person
1 box juice per person
Imagination!

 Leaders need to plan ahead where each item can be hidden.  For example:  Put bananas in a bucket tied to a rope and hoist into a large tree.  A bag of box juices could be hidden behind some large rocks, etc.  Divide girls up into 4 groups, give each group a written clue and send them off to gather the breakfast!  Variation:  Bag up items into individual breakfasts.  Hide each bag around camp area.  Let each "monkey" find her own breakfast!

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GRANOLA

4 c. rolled oats
1 c. wheat germ
1 c. sunflower seeds
1 c. slivered almonds
1/3 c. melted margarine
1/3 c. honey
2 tsp. cinnamon

Combine margarine and honey.  Add remaining ingredients and mix well.  Spread out on cookie sheet.  Bake at 300 degrees for 30 minutes, stirring every 10 minutes.  Add 1 cup dried fruit - raisins, dates or apricots.  Store in airtight container.  Serve with milk.  Makes 8 cups.

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PEANUT  BUTTER  FRENCH  TOAST

 Make a peanut butter sandwich.  Dip entire sandwich into egg and milk beaten together.  Fry in butter or margarine, as you would French toast.  Top with jelly, heated until it melts or hot applesauce.


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EGG  &  CHORIZO  BURRITOS

8 eggs
1/3 pkg. beef or pork chorizo sausage
6 flour tortillas
Milk

Scramble eggs with a little milk in a bowl.  Set aside.  Squeeze chorizo out of its little tube into frying pan.  Cook, breaking up chorizo until it's slightly crumbly.  Add scrambled eggs to chorizo and cook until eggs are set, stirring constantly.  Heat tortillas one at a time over low flame on griddle or another frying pan.  Put large spoonful of egg/chorizo mixture in middle of tortilla, fold up bottom then fold over two sides.  Enjoy!  Serves 6.

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CAMPERS'  COFFEE  CAKE

1 pkg. blueberry muffin mix

Lightly grease 2 (9") foil pie pans.  Prepare muffin mix according to package directions.  Pour batter into 1 pie pan.  Invert second pan over pan with batter.  Secure rims with spring type clothespins.  Place on grill 4" from hot coals.  Cook 15 minutes on each side, rotating pans occasionally to insure even baking.  Serves 6 to 8.

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SKILLET  BISCUITS

1/4 c. butter
Onion salt
Garlic salt
Paprika
2 c. Bisquick baking mix
1/2 c. water

Melt butter in 9" or 10" skillet on grill.  Sprinkle butter with onion salt, garlic salt and paprika.  Mix baking mix and water with fork to soft dough.  Knead 5 times on lightly floured surface.  Roll or pat dough 1/2" thick.  Cut 10 biscuits.  Arrange biscuits in skillet, turning to coat both sides with seasoned butter.  Cover skillet with heavy duty aluminum foil.  Place on grill 4" from hot coals  Cook 10 minutes.  Lift foil to be sure biscuits are not burning.  Cook 5 minutes longer or until biscuits are done.  Invert biscuits onto serving plate.  Makes 10 biscuits.   

 
BREAKFAST  IN  A  PAPER  BAG

1 strip of bacon
1 egg
1 small paper bag
1 pointed stick

Cut the strip of bacon in half and cover the bottom of the paper bag with it.  Break the egg into the sack over the bacon.  Roll the top of the sack halfway down in 1" folds and push a stick through the roll at the top of the bag.  Hold the bag over the coals, and grease will coat the bottom of the bag as it cooks.  The egg will cook in about 10 minutes.  Be careful; if the sacks gets too near the coals, it will burn.  When the egg and bacon are done, roll down the sides of the sack and eat your breakfast.

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BLENDER  GRANOLA

6 c. oats
1 c. sesame seed
1 c. sunflower seed
1 c. wheat germ
1 c. coconut (optional)
1 c. nuts, chopped
1 c. nonfat dry milk
1 c. safflower oil
1 c. honey
2 tsp. vanilla extract
1 c. raisins

Mix first seven ingredients in large bowl.  Combine safflower oil, honey and vanilla in blender container.  Process until well blended.  Add to dry ingredients, mixing well.  Spread in two large baking pans.  Bake at 300 degrees for 1 hour or until brown, stirring frequently.  Mix in raisins.  Yields 20 servings.  Good camping snack or breakfast food.

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INSTANT  CAMP  FRUIT  SALAD

1 (16 oz.) can fruit cocktail
1 (20 oz.) can pineapple chunks
1 (11 oz.) can mandarin oranges, drained
2 or 3 bananas, sliced
1 c. colored miniature marshmallows
1 (3 3/4 oz.) pkg. instant lemon pudding mix

 Place all ingredients in order listed into large plastic Ziploc bag; seal.  Squeeze gently until well mixed.  Let stand for 5 minutes.  Spoon into paper cups and serve.

 
BREAKFAST  IN  AN  ORANGE

Orange
Egg
Muffin batter
Ziplock bag

One of each ingredients per person.  Cut orange in half and carefully remove the meat of the orange without tearing the cup shaped peeling.  Break on egg into one orange cup and fill the other with your favorite muffin batter mixed in a ziplock bag.  Place each cup on its own square of double thickness foil, then bring the four corners of the foil to the top and twist securely to seal.  (Be sure to leave enough room for the muffin to rise.)  Set the foil enclosed cups on hot coals for 10 to 15 minutes, then enjoy a delicious breakfast of orange slices, eggs and muffins.


 SUN  JAM

1 1/2 lbs. ripe strawberries
1 c. sugar
2 tsp. lemon juice

 Wash berries well.  Cut hull in half and slightly  mash.  Put all ingredients in a pan on a propane stove and boil for about 5 minutes, without stirring.  Remove from heat and cool for 30 minutes.  Pour mixture into baking pan, 9"x9", and cover with plastic wrap.  Place outside in sunlight for 3 to 8 hours, until it is thick.  Pour into a jar and chill or use for a snack right away.