The first recipe I would like to share with you all is one that I have used on just about every boy scout camping trip I have been on. Why would I use the same recipe over and over again? Because 1) it is a delicious and easy way to get a warm and filling meal for breakfast before a full day of activity and 2) it's a great way to utilize almost all of the leftovers you have from other meals.
| 1 lb. thick sliced bacon | 10-12 medium potatoes; sliced |
| 2 medium yellow onions; diced | 12 eggs; beaten |
| 1 1/2 cups fresh mushrooms; sliced | salt and pepper to taste |
| 1 green bell pepper; diced |
3 Cups grated Cheddar cheese |
| 3 cloves garlic; minced |
|
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.
Serve topped with picante sauce.
Serves: 10-12
Other ingredients I have added in this recipe:
Rice, spaghetti, beef cubes, beans, sausage, leftover chicken, carrots, green beans, etc…
Most of these additions have been already cooked leftovers. I added the leftovers at the same time I added the eggs since you only really need to reheat them.
One of my absolute favorite stick-to-your-ribs breakfast foods because it gives you a full belly, energy for hours and hours and the cleanup is incredibly fast and easy.
Tags: camping recipe, dutch oven cooking