Categories: Breakfast
Servings: 4
4 Eggs
1/4 c Milk
1/2 ts Salt
1/4 ts Pepper
8 sl Bread
1. Break eggs into a bowl and beat in milk, pepper and salt.
2. Dip bread slices into the egg mixture and fry in a greased
pan, turning once.
Categories: Breakfast, eggs
Servings: 2
3 eggs
1 c milk (whole, evaporated or dry)
1/2 c pancake mix
1 tb sugar
3 tb margarine or oil
4 sl bread
1. In a small bowl, mix the eggs and milk. Add the pancake mix
and sugar and blend well.
2. Melt the margarine in a small frying pan.
3. Dip each slice of bread in the batter and place in the frying
pan. Cook both sides over low heat until they are light brown.
4. Serve with honey, syrup or jam.
Categories: Breakfast, Eggs
Servings: 2
3 Potatoes, boiled or baked
5 tb Margarine or oil
1 c Ham pieces
4 ea Eggs
Salt
Pepper
1. Slice the potatoes. Melt the margarine in the largest
frying pan that you have. Brown the potato slices and ham pieces,
stirring gently. Sprinkle the potato slices with salt and pepper.
2. In a small bowl or pot, beat the eggs until they are smooth
and yellow. Pour the eggs into the frying pan with the rest of
the ingredients and mix.
3. Stir until the eggs are set. Serve hot.
Categories: Breakfast, Eggs
Servings: 6
1 lb bulk or link sausage (slice up the links)
5 sl fresh bread (any kind)
1 c shredded cheese (such as cheddar or swiss)
6 eggs
2 c milk
1 ts dry mustard
1 ts salt
1 ds pepper
1. In a large skillet, brown and drain the sausage.
2. Grease a 10- x 12- x2-inch baking pan, or a 12-inch Dutch
oven. Tear the bread into 1-inch pieces and arrange them evenly
in the pan. Spoon the sausage over the bread and sprinkle with
the shredded cheese.
3. Beat together the eggs, milk, mustard, salt and pepper and
pour it over the mixture in the baking dish. Cover and
refrigerate several hours or overnight, if possible.
4. If a baking pan is used, place it into a preheated Dutch oven,
setting it on several stones to keep it off of the bottom. Bake
for 30 to 40 minutes, or until set. (350-degree F.)
If the recipe is increased allow a little longer baking time.
Variations
a. Substitute browned corned beef hash or diced ham for the
browned sausage. Add raw or sauteed onions or mushrooms and/or
chopped, cooked potatoes. For a meatless version, replace the
sausage with chopped raw broccoli or spinach. The spinach version
is particularly elegant if you use a combination of swiss and
feta cheese and add chopped green onions and a touch of tarragon.
Thawed, well-drained frozen spinach works fine.
b. Different cheeses or breads will give the dish a different character.
Categories: Breakfast, Eggs
Servings: 12
24 Eggs
1 Loaf of Bread
2 lb Italian Sausage, hot & spicy
2 lb Mozzarella Cheese
1 Green Pepper
1 Onion
2 cn Mushrooms
Water
Shortening
1. Grease a No. 14 Dutch oven. Grease the lid if the oven is
full enough that the contents might hit the top while cooking.
2. Break the loaf of bread into pieces, and place in the bottom
of the oven.
3. Beat the eggs with some water (to add some "fluff"
to the dish). Pour the eggs over the bread.
4. Brown the sausage and spread it on top of the eggs/bread.
5. Slice the cheese and lay it on top of the sausage.
6. Dice the pepper and onion, and spread on top of the cheese.
Slice the mushrooms, and spread on top of the pepper/onion.
7. Cover and cook for 45 minutes in the usual Dutch oven way. (A
12 coals underneath, and a 18 on top works fine.)
Variations
a. Try adding some bacon to the dish.
Categories: Breakfast
Servings: 4
1/2 lb Bacon
3 c Potatoes, cooked and shredded
6 Eggs
1 md Onion, chopped
1 Green Pepper, chopped
1/2 c Milk
3 c Cheese, shredded
1 ts Salt
Black Pepper
1. Fry the bacon in a skillet, drain off grease and crumble
bacon.
2. Mix the potatoes, onion and green pepper. Pat into the skillet
and cook over low heat until the bottom is crisp & brown.
3. Scramble the eggs with milk, pepper and salt. Pour over the
potatoes.
4. Top with the cheese and the crumbled bacon.
4. Fry over low heat until the eggs are cooked, about 10 minutes.
Notes
a. A large can of canned potatoes may be used, or 4 large raw
potatoes may be cut into large chunks, boiled for about 20
minutes, and then diced and used.
b. This recipe requires a large skillet.
Categories: Breakfast
Servings: 4
2 cn Corned Beef Hash, 15-oz
8 Eggs
Dutch Oven:
1. Prepare a cupcake pan by oiling 8 mold positions, or
placing 8 cupcake papers into the pan.
2. Divide the hash between the 8 molds. Press the hash in each
mold on the sides and bottom of each cupcake molds, forming a
well.
3. Break an egg into each hash-lined mold. Place the cupcake pan
into the oven and bake for 25 minutes.
Skillet:
1. Place hash into a large, oiled skillet, break into chunks
and heat thoroughly.
2. Make a hole in the hash for each egg. Break an egg into each
opening and cook until eggs are the desired doneness.
3. Serve hash and eggs together.
Variations
a. Plain ground beef may be used instead of the canned hash.
b. Mix chili sauce with the hash for more flavor.
c An empty orange rind may be used for utensil-less cooking instead of the cupcake pan. Cut an orange in half, scoop out the orange pulp and eat it. Now press the hash or ground beef into the empty rind, break the egg into it, and place the rind directly onto the campfire coals.
d Use the outer 2 layers of an onion, cut in half, in place of the orange rind in #2.
Categories: Breakfast, vegetables
Servings: 4
8 sl Bacon
1 ea Onion
4 ea Potatoes, cooked
1. Cut up the bacon into pieces. Cook in a skillet until done.
2. Dice and add the onion. Cook until tender.
3. Grate the potatoes, or cut up fine, and add to the pan.
4. Cook until the potatoes are crisp.
Categories: Breakfast
Servings: 4
3 c Mashed Potatoes
1 Egg
1 sm Onion
1 Celery
1 Parsley
Salt
Black Pepper
1. To about 3 cups of mashed potatoes beat in a large egg.
2. Chop fine and add to potatoes a small onion, a stalk of
celery, and a few sprigs of parsley. Form potatoes into patties.
3. Brown on both sides in a frying pan in which several
tablespoons of fat has been heated.
Categories: Breakfast
Servings: 4
6 Potatoes
2 Eggs
Salt
Pepper
Cooking Oil
1. Boil potatoes whole, without peeling.
2. Peel while still warm, or use with skins on, as you prefer.
3. Pour about 1/4" of cooking oil in a frying pan and
preheat.
4. Slice potatoes into chunks. Fry in hot oil until a nice golden
brown.
5. Beat eggs slightly with a fork and pour over the potatoes,
stirring to distribute evenly.
6. Continue to fry until egg is cooked.
Categories: Breakfast
Servings: 1
2 Eggs, fresh
Fried eggs:
Preheat a frying pan with a small amount of cooking oil. Break eggs into pan gently. If a hard yolk is desired, fry until top of egg white has started to set up and turn over at this point. If soft yolks, or "Sunny-side up," are desired, put about 3 Tb of water in pan after adding eggs. Put cover on pan and allow the steam to cook the tops of the eggs until the whites are firm, but the yolk will be soft.
Boiled Eggs:
Place eggs in enough water to cover, and bring to a boil. Remove pan from heat and cover. Cooking time is 5 to 8 minutes for soft boiled or 20 minutes for hard boiled eggs. When eggs have cooked remove from water and place in cold water to make removing the shell easier.
Scrambled Eggs:
Warm the pan over medium heat. Add bacon grease or shortening to pan. Beat eggs slightly, add 2 Tb milk if desired, and pour into the pan. Cook to a firm consistency while stirring slightly.
Poached Eggs:
Add water 2 inches deep in a pan. Heat to boiling, then reduce heat to a simmer. Break egg into a cup or dish, then hold close to the water and gently slip egg into the water. Simmer 3 to 5 minutes until cooked the desired amount. Remove from water with a slotted spoon and place on paper towel to train. Tip: Place mason jar rings, bottom side up, on the bottom of the pot to keep the eggs separate. Use less water, about 1 inch. Break egg into the ring and let cook until done.
Variations
a. Add any of the following: grated cheese, shredded dried beef,
diced pieces of browned sausage, fried and crumbled strips of
bacon, or diced ham.
Categories: Breakfast, Eggs
Servings: 6
9 Eggs
2 c Whole Sweet Corn, drains
Butter or Bacon Drippings
Salt
Pepper
1. Melt butter in a skillet. Add corn, heat until warm.
2. Mix eggs in a bowl, adding salt and pepper.
3. Pour eggs over the corn in the skillet and scramble with a
fork.
Categories: Breakfast
Servings: 4
2 c Oatmeal, or other hot cereals
1 c Dehydrated fruit
3 c Water
* These cooking methods will work with most hot cereals, such as oatmeal or rolled oats, Cream of Wheat and Rice, Malt-O-Meal, farina, etc. The cooking and setting time, and the amount of water needed, will vary depending on the cereal being used, but these methods are very forgiving of the details.
Overnight Breakfast 1:
1. In the evening place the ingredients in a pot or Dutch oven
and cover.
2. Place in a hot pit and cover with hot dirt.
3. Uncover in morning. Breakfast is ready.
Overnight Breakfast 2:
1. Place ingredients and boiling hot water in a wide-mouth
thermos bottle and close.
or
Use any container with a tight lid and wrap it in blankets,
clothing or something to insulate it well.
2. Breakfast will be ready in the morning.
Quick Breakfast:
1. Bring water to a hard boil.
2. Put cereal into the water and boil for 1 to 5 minutes. Longer
times cook faster, but the risk of over-cooking is greater.
3. Remove from the heat, wrap in an insulator and let set until
done, about 20 minutes.
Categories: Breakfast
Servings: 1
2 Eggs
2 Bacon strips
1. Cover the bottom of a lunch bag with two strips of bacon.
2. Break 1 or 2 eggs over the bacon.
3. Roll top of bag down in 1 inch folds and shove a sharp pointed
stick through the folds. Place over coals.
4. Cooks in 5 to 10 minutes.
Categories: Main dish, Supper, Breakfast, Beef
Servings: 6
3 lb Ground Meat or Sausage
10 md Potatoes, diced
3 md Onions, chopped
1 cn Tomato sauce, 8-oz.
1 Tb Salt
1 ts Pepper
1. Cook the potatoes in a pot with enough water to cover.
Bring to a boil. When the potatoes are soft drain the water.
2. Add onions and ground meat. Mix well.
3. Oil a large frying pan and put on the fire. When the oil is
hot, add the hash mixture. Brown on one side, then turn and brown
the other side.
4. When the hash is almost done, pour on the tomato sauce and
heat for a minute or two.
(Serves 6 to 8)
Categories: Breakfast, Cheese/eggs
Servings: 6
1/4 lb Bacon
20 oz Golden Hominy
6 Eggs
1/2 ts Salt
1 ds Pepper
1. Cook the bacon in a frying pan until crisp. Remove bacon
and drain all but 2 Tb of bacon grease.
2. Drain the can of hominy and add to the bacon drippings. Fry
over medium heat until hominy is lightly brown.
3. Beat together the eggs, salt and pepper. Add to hominy and
cook, stirring frequently, until eggs are done.
4. Crumble bacon over the top and serve.
Variations
a. Try shredded cheese melted over the top.