Easy Camping Recipe - Omelet in a Bag
April 27, 2009
Posted by Camp Cook in : Outdoor Breakfast Recipes , add a review
Easy Camping Recipe - Omelet in a Bag
Note: This recipe works best with 1 gallon Ziploc Freezer bags.
2 egg per person
Grated cheese
Chopped ham
Pre-cooked bacon
Salsa
Tabasco sauce
Sliced mushrooms
Anything else you want to let people put in their eggs…
Boil water in very large pot. While water boils, lay out buffet area with eggs, Ziploc bags, and other ingredients. Have each person write his or her name on a bag.
To scramble the eggs, crack egg in a bowl, then pour into Ziploc bag. Add ingredients as desired. If using salsa, try to drain before adding. Zip bag closed. Squish to mix well.
When water is boiling, add bags to boiling water to cook. Remove with tongs when eggs are cooked.
This is a great recipe for last morning of campout. Prep work can be done ahead. No dishes will be needed other than serving utensils and silverware. If there are leftovers from earlier in the campout, they can go out to eat also. Once the eggs are cooked, the boiling water can even be used as dishwater!
No Crust Ham & Asparagus Quiche Recipe
April 27, 2009
Posted by Camp Cook in : Campsite Snack Recipes, Outdoor Breakfast Recipes , 1 review so far
No Crust Ham & Asparagus Quiche Recipe
10-15 spears fresh asparagus
2 cups shredded cheese (Swiss or Cheddar)
1 pound ham (chopped/cubed)
1/4 cup chopped green onion (optional - can use small amount of dried onion instead)
6 eggs
2 cups milk
1.5 cups buttermilk baking mix
Grill asparagus spears slightly (optional)
Cut asparagus spears into smaller pieces
Layer ham, asparagus, and cheese in liner pan
In separate bowl beat eggs
Add milk and baking mix to eggs and mix
Pour egg mixture over layered ingredients in liner pan
Bake in 375 degree Dutch Oven for 30-40 minutes
Quiche is done when knife inserted in center comes out clean
