Items Needed:

• Butter, for foil

• 5 large eggs

• 1/4 c. whole milk

• 1 tbsp. granulated sugar

• 1 tsp. pure vanilla extract

• Pinch kosher salt

• 1 loaf sliced white bread

• 1 c. sliced strawberries, for serving

• 1/4 c. powdered sugar, for garnish

• Maple syrup, for serving

Instructions:

1. Grease a large piece of foil with butter and shape it into a boat. Place bread slices inside, standing up to keep its loaf shape. (It’s okay for slices to fall slightly open.) Add another piece of foil underneath for double coverage.

2. In a large liquid measuring cup, whisk together eggs, milk, sugar, vanilla, and salt. Carefully pour over bread, making sure to get between each slice.

3. Cover whole loaf with foil. Place over campfire — NOT over the hottest part — until egg mixture is cooked through and bread is lightly toasted, about 40 minutes.

   1. Alternately place the loaf into a Dutch Oven with 18 briquettes on top and 6 briquettes on bottom.

4. Let sit for 10 minutes before serving. Dust with powdered sugar and garnish with sliced strawberries. Serve warm with syrup.

Items needed:

• 8 slices thick bread

• 1 cup of milk

• 3 eggs

• ¼ cup sugar

• 2 tablespoons cinnamon

• 1 tablespoon vanilla extract

• ¼ teaspoon salt

• 3/4 cup blueberries

Instructions:

1. Start your coals. Cut out a circular piece of parchment paper to serve as a liner inside a 10-inch Dutch oven.

2. Tear the bread into rustic pieces (roughly 2 inches square) and place in the Dutch oven on top of the parchment paper.

3. In a large bowl, thoroughly mix the eggs, then stir in salt, sugar, cinnamon, and vanilla extract. Once those ingredients are fully incorporated, stir in the milk.

4. Now slowly drizzle the mixture over the bread. Use a wooden spoon or rubber spatula to lightly toss the bread until each piece is evenly coated. Sprinkle the blueberries on top and mix gently.

5. Cover the Dutch oven and set it over seven evenly spaced briquets, then add 14 briquets to the top of the lid, giving a cooking temperature of about 350 degrees in a 10-inch oven. (Use 16 total coals for an 8-inch oven, or 25 for a 12-incher, placing about one-third of the coals underneath and the rest on top.) Bake for about 30 minutes. Serve with butter and maple syrup.

A thanks to Scoutermom.com

Items needed:

• 1 lb pork sausage – cooked and crumbled

OR

• 1 lb bacon – cooked and crumbled

OR

• 1 lb ham – diced

• 1 bag frozen shredded hash browns

• 12 eggs

• 1 lb shredded cheddar cheese

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Instructions:

1. Prepare meat as necessary.

2. Grease the bottoms and sides of a deep camp Dutch oven.

3. Spread hash browns in the bottom of the Dutch oven.

4. Whisk eggs in a mixing bowl and pour evenly over hash browns.

5. Sprinkle with meat and cheese.

Outdoor cooking instructions:

1. Place about a dozen hot charcoal briquettes beneath the oven and about another eight on top.

2. Cook until the eggs are set, about 20 – 30 minutes.

Indoor cooking instructions:

1. Bake in a 350 oven until eggs are set, about 20 – 30 minutes.

Items needed:

• 1 pound bacon

• 1 pound bulk pork sausage

• 18 eggs

• 1/2 cup milk

• Salt and pepper to taste

• 12 English muffins, split with a fork

• 12 slices American cheese

Instructions:

1. 1 pound bacon

2. 1 pound bulk pork sausage

3. 18 eggs

4. 1/2 cup milk

5. Salt and pepper to taste

6. 12 English muffins, split with a fork

7. 12 slices American cheese

Items needed:

• Dutch oven or Cast Iron skillet with lid

• Campfire coals or charcoal briquettes

• This is a secret so don't tell... 1 can of cinnamon rolls (shhhh)

• 1-2 tablespoons of Butter

Instructions:

1. Make a bed of coals a few inches from the fire

2. Grease the inside of the dutch oven with butter

3. Pop open the can of cinnamon rolls and place them in the dutch oven

4. Place the oven over the bed of coals, and cover the lid with coals as well

5. Let bake for 8-10 minutes

6. Smother the top with icing from the cinnamon roll can (you can also make your own cream cheese frosting following this recipe)

Serves 6

Items needed:

• Dutch oven or Cast Iron skillet with lid

• Campfire coals or charcoal briquettes

• 1/2 Stick of Butter

• 2 Rolls of Pillsbury Biscuits

• 1/4 to 1/2 Cup of Sugar

• 1/4 to 1/2 Cup of Brown Sugar

• 2 Tbsp Cinnamon 3Tbsp if you used the 1/2 cup sugars

• If no one has allergies and a hand full of walnuts or pecans to the mix

Instructions:

1. Make a bed of coals.

2. Line a 12" dutch oven with parchment paper or aluminum foil.

3. Set Dutch oven over a few coals in preparation for the next step.

4. With the dutch oven getting warm over the few coals throw in the butter to melt.

5. Tear or cut biscuits into quarters.

6. Mix sugar, brown sugar & cinnamon in a plastic ziplock bag.

7. Drop each quarter biscuit into the bag and shake to coat well.

8. Place coated biscuits into the dutch oven.

9. Stir all the biscuit pieces once to cover in butter, then arrange them into a single layer

10. Bake at 350 deg for 30 - 35 minutes, click to learn how to setup Dutch oven for the proper temp.

Items Needed: This makes about 2 foil packets 1 per person

• 1 package (14 oz) smoked beef and pork sausage, cut into coins (ex Eckrich Kielbasa or cheese sausage)

• 2 cups thinly sliced Yukon gold potatoes

  • this is about 2 fist size potatoes

• 1 cup (2-3 large) sliced carrots, about 1/8 inch slices

  • This is about 2 full sized carrots

  • Or you could use baby carrots

• 1 large yellow or white onion sliced into 1/8 wedges or sliced

• drizzle of olive oil

• 1/4 teaspoon dried thyme

• 1/2 teaspoon Each garlic powder, Kosher Salt

• 1 teaspoon EACH: Italian seasoning, dried basil, dried parsley, paprika

• 2 tablespoons stick butter

Instructions:

1. PREP: If you are using the oven, preheat it to 400 degrees F. If grilling, prepare the grill by heating to medium-high heat (425-450 degrees F.) If using a campfire burn fire down to a good bed of coals or us charcoal briquettes. Tear off 6 sheets of heavy-duty foil make 2 stacks of 3 sheets and lightly spritz with cooking spray or smear with the stick butter. You can also use parchment paper as your final inside layer.

2. PREP: Cut the sausage into coins. Thinly slice the potatoes, about 1/8th inch thick. Thinly slice the carrots and cut large carrot coins in half. Thinly slice the yellow onion. Add the sausage, potatoes, carrots, and onion to a large bowl.

3. Alternate Veggie Prep: Cut potatoes into 1/4 or 1/8 wedges, Cut onion in half then quarters then 1/8th wedges

4. SEASON: Drizzle in oil and all of the seasonings (Italian seasoning, dried basil, dried parsley, garlic powder, paprika, dried thyme, and salt and pepper). Add salt and pepper to personal preference (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss everything together until well combined.

5. DIVIDE: Divide the mixture evenly among the 2 prepared sheets of foil. Cut the butter into 1 tablespoon pieces and cut each tablespoon piece into 4 smaller pieces. Add four pieces of butter to the foil packs (1 tablespoon per foil pack). Seal the foil packs tightly so no air escapes. I triple wrap my foil packs when going into a campfire, if going into the oven then double wrap the foil. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends. Then turn the packet over so that the seam is facing down into the next layer of foil, then wrap and seal that layer, and then the same if using a 3rd layer

6. COOK:

• For Grill - Grill for 20-30 minutes or until veggies are fork tender (flip the foil packs about every 10 minutes).

• To Bake - Bake foil packs at 425 deg F, place foil packs on a sheet pan and bake for 30-35 minutes or until veggies are fork tender.

• For a Campfire - add to hot coals and cook for 30-40 minutes, turning about every 10 minutes. Be aware they can take up to 40-45 minutes depending on the actual coals temperature, actual thickness of cut veggies, outside temperatures, how many foil packs are on the coals, etc. There is great variance in cooking these over coals.

7. Final Check: Carefully open the foil pack, expecting steam to be released. Look inside and see if veggies are tender to your liking.

Ok you got me... This is technically a breakfast, but hey I say breakfast can be eaten at anytime.

Serves 4

Items needed:

• 1/2 cup yellow cornmeal (or semolina flour)

• 1/2 cup all-purpose flour

• 1 tablespoon granulated sugar

• 3/4 teaspoon salt

• 1/2 teaspoon baking powder

• 1 cup milk

• 2 large eggs

• 2 tablespoons butter (1/4 stick)

• 14 sausage links (more or less)

• 3 tablespoons maple syrup, plus more for serving

Instructions:

1. Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined. (The batter can be made ahead and stored in an airtight container or plastic zip bag in the refrigerator or a cooler.)

2. Heat a large cast-iron skillet until a drop of water sizzles and disappears on the surface. (About 5 minutes.)

3. Add the butter then the sausages and cook, turning occasionally, until browned and cooked through. Remove the sausages. (These could also be cooked through ahead of time, then browned at camp.)

4. Whisk the batter to recombine and pour into the skillet in an even layer. Arrange the sausages on top and drizzle 3 tablespoons maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom, about 15 to 20 minutes.

5. Cut into wedges and serve immediately, passing additional maple syrup on the side.