Tag: breakfast

Pie Iron Breakfast Sandwiches

I love a hot breakfast after a chilly night sleeping in our tent. On our recent trip to the Smoky Mountains, we made pie iron breakfast sandwiches. They were sooo good.

Pie Iron Breakfast Sandwiches - The Camp Gal

These breakfast sandwiches are filled with egg, cheese and sausage. You don’t pre-cook the egg, so it kind of coats the bread and tastes a bit like french toast. Yum.

Pie Iron Breakfast Sandwiches - The Camp Gal

Even this guy stopped by to beg for one. Sorry Mr. Squirrel, we don’t give handouts.

This recipe is adapted from a recipe over at Pocket Change Gourmet. Her recipe didn’t quite fit in our Original 1960’s design Rome Pie Iron, so I made a few changes.

Pie Iron Breakfast Sandwiches - The Camp Gal

Start by melting butter in a pre-warmed pie iron.

Place two slices of bread in the pie iron and squish down the middle of both slices to make room for the fillings. Pour egg into one of the slices of bread, being careful to not overfill it (I forgot to snap a photo of this step).

Pie Iron Breakfast Sandwiches - The Camp Gal

Cover the egg with a slice of cheese and put a sausage in the other side of the pie iron.

Pie Iron Breakfast Sandwiches - The Camp Gal

Cook over a fire, turning every few minutes until the egg is set and the cheese is melted. Enjoy with a mug of hot coffee!

Pie Iron Breakfast Sandwiches
Makes 6, Vegetarian (or not)

Ingredients

  • butter
  • 12 slices sandwich bread
  • 4 eggs
  • 6 defrosted vegetarian sausages (or pre-cooked sausages)
  • 6 slices sharp cheddar

Supplies

  • pie iron
  • bowl
  • fork
  • butter knife

Directions

  1. Preheat pie iron over fire.
  2. Meanwhile, lightly beat eggs.
  3. Coat inside of the pie iron with butter.
  4. Fill both sides of pie iron with bread. Squish down the middle of the bread to make room for the filling.
  5. Pour egg into the indentation in one of the slices of bread. Do not overfill. Top egg with cheese. Put sausage on other slice of bread.
  6. Close pie iron. Cook over fire, turning frequently, until the egg is set and the cheese is melted.

Camp Breakfast Burritos

I make these burritos every time we camp.

Veggie Breakfast Burritos. Great for camping!

They are such a treat, and they taste even better when eaten outdoors.

Veggie Breakfast Burritos. Great for camping!

I do a lot of the prep at home before our camping trip.

Veggie Breakfast Burritos. Great for camping!

At the campsite, I start by cooking the vegetables.

Veggie Breakfast Burritos. Great for camping!

Then, I scramble up some eggs.

Veggie Breakfast Burritos. Great for camping!

I roll up the eggs, veggies, cheddar, cilantro and hot sauce in a flour tortilla. Perfect breakfast, no utensils required.

Veggie Breakfast Burritos

Serves 6

Ingredients:

  • 4 bell peppers (I used red, green, yellow and orange)
  • red onion
  • small bunch cilantro
  • 8 ounces cheddar
  • cooking spray
  • one dozen eggs
  • 6 burrito-size tortillas
  • hot sauce (I use sriracha)

Cookware & tools:

  • 1 or 2 skillets
  • Spatula

Directions:

At home

  1. Chop peppers and onions, and store in an air-tight container.
  2. Wash cilantro and remove leaves from stems. Discard stems. Put cilantro leaves in a plastic bag with a paper towel.
  3. Shred cheddar and place in a plastic bag

At the campsite

  1. In a skillet over high heat, cook the peppers and onions.
  2. Spray a skillet over medium heat with cooking spray, then scramble the eggs.
  3. Divide all ingredients among the tortillas, with hot sauce to taste.
  4. Roll up burritos and enjoy.

Veggie Breakfast Burritos. Great for camping!