Camp Breakfasts
Cereal Crunch
Mix. For camping, add powdered milk to the mixture, then all you'll need is water when you're in the wilderness.
Source: Wildlife Chef
One Big Pancake
Mix first 5 ingredients in frying pan. Add milk and butter. Work the dough until it holds together. Put over medium heat for 15 minutes. This makes one big pancake to split among the campers or to eat alone if you're hungry! Experiment with the pancake. I throw raisins, corn, fruit, or almost anything edible into the batter for a new flavor. (Mike Brown/Norton Shores, MI.)
Source: Wildlife Chef
Easy Camp Eggs
An easy way to take scrambled eggs camping is to prepare them beforehand. You can include all the necessary ingredients for your morning omelet and be ready to cook it as soon as you get up. Prepare the mixture and chill it well in the refrigerator before your trip. When you are ready to go, pour it into your thermos bottle for transport. To provide extra cold-storage time, chill your thermos first with ice cubes or ice water. (T C. Tabor)
Source: Sports Afield/ January 1994
Scotch-Irish Eggs
("Hard-boiled eggs wrapped in venison breakfast sausage make a tasty, filling and easily packed lunch for outdoorsmen of all sorts. ...The recipe may be made from any good breakfast sausage, but of coarse the hunter will prefer venison. I like my breakfast patty sausage made with a little sage and quite a bit of ground red pepper (cayenne). But black pepper and any good breakfast sausage recipe will do.")
Shell the hard-boiled eggs and dry them with paper towels. Combine the flour, salt and pepper into the sausage meat, then roll the mix into six equal balls. Press the balls down into thin patties that are just large enough to wrap one cooked egg apiece, distributing the sausage as evenly as possible.
When the cooked eggs are wrapped, beat the two raw eggs in a bowl and place the cup of bread crumbs on a plate. Dredge each patty in the beaten eggs, then roll them in the bread crumbs, coating evenly all around.
Deep-fry the patties in hot oil for 3 to 4 minutes. Remove them with a large slotted spoon and drain on a brown paper bag. Let cool, then wrap in foil. They should keep at least half a day. Cook some at night so you'll have one to eat while walking to the deer stand in the morning. (A.D. Livingston)
Source: Sports Afield/August 1995
New England Ham Fritters
Put flour and baking powder in mixing bowl; add milk, eggs and mustard, mixing until smooth. Fold in ham and pineapple. Heat 1/2 inch fat to 350 degrees F. Drop ham mixture from a teaspoon into hot fat.Fry on one side until golden brown; turn and fry on other side. Drain on paper towel. 5-6 servings.
Source: Wildlife Chef
Straggler's Breakfast
With rim of glass, cut a hole in the center of the bread. Butter both sides of the bread. Place on hot grill. Drop dot of butter into center; break egg into hole. Place cheese on top of egg and top with dash of ketchup. Sprinkle with paprika, salt and pepper. Place strips of bacon over top. Cover and cook to taste. Turn over for well done.
Source: Wildlife Chef
Omelet Roll On A Bun
Mix eggs, water, pickle relish, mustard, salt and pepper with a fork. Heat butter in 8-inch omelet pan or skillet over medium-high heat just hot enough to sizzle drop of water. Pour in egg mixture (mixture should set at edges at once.) With pancake turner, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.
Tilt pan as necessary so uncooked edges can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, cover with cheese slice. Cook about 30 seconds longer until cheese begins to melt. Roll omelet around cheese slice. Turn omelet onto split hot dog bun. Serve hot. Makes 1 serving.
Source: Best Recipes/April '93