French Toast Strips
- 3 eggs
- 3 Tablespoons milk
- 6 slices of bread
- Cooking spray or butter/oil
- Powdered sugar or cinnamon for topping (optional)
Cut each slice of bread into four strips, lengthwise. In a bowl combine eggs and milk and beat with fork. Dip strips into mixture and cook in pan. (makes 6 servings)
Gingerbread Pancakes (makes 10 3″ cakes)
- 1 cup baking mix
- 1 cup water
- 1/2 cup gingerbread mix
Mix dry ingredients together. Add water gradually while stirring. Spoon batter onto pan over medium heat. Flip when small bubbles form on surface.
Omelet in Bag
- 6 large eggs
- 1/2 c. milk
- kosher sat to taste
- black pepper to taste
- 1 lb hash browns (thawed if frozen)
- 1 c. chopped ham
- 2 c. shredded Cheddar cheese
In a large resealable bag, crack eggs, add milk, and season. Stir in hash browns, ham and cheese.
Cook in boiling water.
Pizza Boats
- 1 large french bread loaf, halved
- 15 oz can pizza sauce
- 3 c shredded mozzarella cheese
- 1 package of pepperoni
- 1 small can of black olives, diced
- 1/2 c. red onion sliced thin
- 1 green pepper chopped
Scoop out middle of bread. Spread sauce onto each half. Wrap bread in foil, and place over campfire coals (not directly on coals) until cheese melts, 10-15 minutes. Serve warm.