Campfire
breakfast
Whenever
I think of a great, easy, campfire breakfast,
this is the recipe my thoughts turn to. The eggs,
bacon and hash browns combine to make this the
classic breakfast - and, of course, a family favorite.
Add
freshly squeezed OJ, toast and coffee - and there
you have it, the perfect SUNSHINE BREAKFAST. But
however you call it, it's a great way to start
your day!
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Print
recipe |
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Try
this quick & easy breakfast on
your campfire:
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Serves
4 - 6
Ingredients:
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8
slices bacon |
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1
1/2 cups frozen hash browns |
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2
sweet onions, thinly sliced |
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6
eggs |
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1/3
cup milk |
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1/2
cup shredded Cheddar or
Colby cheese |
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Salt
and pepper to taste |
Preparation:
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Cook
bacon in heavy skillet until
crisp. Remove skillet from
heat and crumble bacon. |
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Reserve
2 tablespoons fat, drain
the rest. |
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Slice
the onions as thisn as you
can, and add to the pan
with the potatoes. Sprinkle
with salt and pepper. |
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Return
to heat and fry until potatoes
are lightly browned. |
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Beat
together eggs, milk, 1/4
tsp. salt and pepper. |
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Pour
over browned potatoes in
skillet. Cook without stirring
until mixture begins to
set. |
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Using
a spatula lift and fold
partially cooked eggs so
uncooked egg flows underneath.
Continue cooking for about
4 minutes until cooked but
not dry. |
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Arrange
crumbled bacon on top, sprinkle
with cheese. |
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