Breads & Breakfast
Campfire Breakfast Sandwiches
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Recipes: |
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Servings: |
12 |
24 |
36 |
48 |
60 |
72 |
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Ingredients: |
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English muffins; split, toasted and buttered |
12 |
24 |
36 |
48 |
60 |
72 |
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Eggs |
12 |
24 |
36 |
48 |
60 |
72 |
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Bacon slices; cooked and drained |
12 |
24 |
36 |
48 |
60 |
72 |
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Cheddar cheese slices |
12 |
24 |
36 |
48 |
60 |
72 |
Assembly Directions:
Scramble eggs in a large skillet or fry individually on a griddle. Assemble each sandwich with one English muffin, one egg, one strip of bacon (cut in half), and one slice of cheese.
Freezing Directions:
Wrap in foil to freeze individually.
Serving Directions:
At home: microwave on high for 1-2 minutes or thaw sandwiches. Re-wrap in foil and bake in a 400 degree oven for 15-20 minutes.
At camp: thaw in cooler. Reheat on grill until warm and cheese is melted.
Comments:
*Fat free egg substitutes can be used in place of eggs.
*Homemade or store-bought biscuits can be used in place of English muffins. When using biscuits, undercook slightly for freezing or they will be too crumbly during the final preparation.
*Canadian bacon, ham slices or cooked sausage patties can be substituted for the bacon slices.
Nutritional Info:
Per Serving: 350 Calories; 18g Fat (46.7% calories from fat); 19g Protein; 27g Carbohydrate; 2g Dietary Fiber; 222mg Cholesterol; 597mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2 Lean Meat; 2-1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.