When you’re roughing it in the great outdoors, a hearty breakfast is in order.
What to buy: Be sure to pick up a light lager (such as Corona, Budweiser, or Heineken), as it will make airy pancakes without adding the bitterness or imposing flavor of a more substantial beer.
You don’t need to wait for your next trip to make these pancakes though: They can be prepared indoors on the stovetop too.
- Coat the bottom of the pan with a thin layer of olive oil, about 2 tablespoons, and place the pan over the coals of your campfire, on a grate.
- Add the onion and cook until just tender, about 2 minutes.
- Add the potatoes, peppers, and another 2 tablespoons of olive oil. Stir to coat.
- Stir occasionally for about 10 minutes, until potatoes start to brown.
- Add a few tablespoons of water, and cover with foil to steam for about 5 minutes.
- Add seasonings, continue to stir occasionally until fully browned, crispy, and tender in the middle.
- Serve alongside your favorite other breakfast items.
When you get them done, the possibilities are endless for fillings. Chocolate sauce, jelly, butter, but you could put just about anything in there.
Delicious Bacon and Eggs In A Bag
- Cut bacon strips in half to get four strips
- Line the bottom of the bag with the strips of bacon
- Crack the egg over the bacon strips
- Roll the top of the bag down two times
- Poke the stick through the rolled edge
- Cook over the fire so that the bacon slowly cooks and creates a oily surface that represents a skillet for the eggs to cook on
- Check the eggs and bacon so that they are cooked to perfection
- When the bacon and eggs are ready to eat season them to taste and eat straight out of the bag
It baked for a total of 45 minutes with 12 coals in a ring around the base of the oven and 24-26 briquettes spaced evenly on the lid. Pack a spatula and a big spoon in your chuck box, after you dish it up you won’t want to waste a drop of the sugary nuts and topping.
- Lightly oil or spray 12 inch dutch oven, line with parchment paper if desired.
- In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth.
- Gently stir in bananas.
- Spoon mixture evenly into prepared dutch oven.
- Reserve ends of bread for another use because they don’t soak up the egg mixture very well.
- Arrange 2 layers of bread over banana mixture, tearing bread slices to fit if necessary.
- In medium bowl, beat eggs, milk, cinnamon and vanilla with wire whisk until well blended.
- Pour egg mixture over bread.
- Allow to sit in a cool place in dutch oven for 30 minutes to an hour.
- Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.
- Serve portions upside down, spooning sauce from bottom of dish over each serving.
- Sprinkle with powdered sugar.