Camping: Breakfast Scramble

Frozen hash browns
1 lb bacon
12 eggs
1 1b shredded cheddar cheese

At home:  Cut bacon into 1-inch pieces and put into a plastic bag.  Whisk eggs and place into a jar. 

At camp:  In a skillet, cook the bacon.  Remove the bacon and add the hashbrowns.  Cook until browned.  Add the bacon back into the skillet.  Pour the eggs over the hash browns and bacon.  Stir until cooked through.  Add the cheese and stir until melted.

Camping: Egg Muffins

English Muffins
Eggs
Cheese
Sausage Patties

Before you leave, cook the eggs (one or two per muffin) in a bowl or cup the same size as the English muffin in the microwave.  Place the eggs in a sandwich bag.  If your sausage patties are not pre-cooked, you can pre-cook those at home as well and put them in a sandwich bag as well.

At camp, toast the English muffns on the grill.  Warm up the eggs and sausage.  Place one egg round and one sausage patty on half a muffin.  Add a slice of cheese.  Top with the other half of the muffin.  Enjoy!

Oatmeal Apple Muffins

Yields 12 Servings

1 egg
3/4 cup fat free half-and-half
3 tbsp olive oil (or canola oil)
1/3 cup sugar (or splenda)
1 medium apple, peeled and chopped
3/4 cups dried cranberries or raisins
1/2 cup walnut pieces
1 cup whole-wheat flour
1 cup quick-cooking oats
1/4 teaspoon salt
1 tbsp baking powder
1/2 tsp ground nutmeg
2 tsp ground cinnamon

1.  Preheat oven to 450°F

2.  In a bowl, beat together egg, half-and-half, oil and sugar.  In a large bowl, combine remaining ingredients.  Fold egg mixture into dry mixture, just to moisten.

3.  Fill non-stick muffin tins 3/4 full.  Bake 15-20 minutes.

Chicken Taco Quiche (two meals)

Makes 2-6 serving quiches

2 unbaked pastry shells (9 inches)
2 cups cooked, cubed chicken
2 envelopes taco seasoning, divided
2/3 cups salsa
2 cups shredded cheddar cheese
8 eggs
2 cups half-and-half cream
2 tablespoons butter, melted
1 can (4 oz) chopped green chilis
1/2 cup slice ripe olives

1.  Line unpricked pastry shells with a double thickness of heavy-duty foil.  Bake at 400°F for 4 minutes.  Remove foil; bake 4 minutes longer.

2.  In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells.  Top with salsa and cheese.  In a large bowl, whisk the eggs, cream, butter and remaining taco seasonings.  Stir in chilies and olives.  Pour over cheese.

3.  Cover, label, and freeze one quiche for up to 3 months.  Cover edges of the second quiche loosely with foil; place on a baking sheet.  Bake at 400°F for 33-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

TO USE FROZEN QUICHE:  Remove from the freezer 30 minutes before baking (do not thaw).  Cover edges of the crust loosely with foil; place on a baking sheet.  Bake at 400°F for 70-75 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

Recipe taken from

Pumpkin Waffles with Apple Cider Syrup

Oh my goodness, these look FANTASTIC!  I cannot wait to get home to try this recipe!!

Ingredients

• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 1 cup canned pumpkin
• 2 cups milk
• 4 eggs, separated
• 1/4 cup butter, melted
•  
• APPLE CIDER SYRUP
• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 cup apple cider
• 1 tablespoon lemon juice
• 2 tablespoons butter

Directions

1. Preheat a waffle iron according to manufacturer's instructions.
2. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
3. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
4. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Recipe Taken From AllRecipes.com