This breakfast casserole recipe is great for camping and will serve a lot of people — a lot of hungry people. Make sure to prepare 24 hours ahead of time (see receipe) and prepare to be served a healthy, but filling, breakfast! Enjoy!
- 2 cartons of egg substitute or egg whites
- 1 can evaporated milk in low fat or fat free
- Breakfast sausage, low fat, or bacon (or both)
- 6-8 bread slices
- 1.5 cups of shredded cheese (low fat)
- 1-2 tsp of dry mustard
- Your favorite vegetables that will be sauteed with sausage
- Salt and pepper
- Cayenne pepper, if you’d like
Spray a 9 by 13 pan with a non stick cooking spray or brush on melted butter to prevent sticking. Certain pans that are made of teflon already have non stick surfaces, but you may want to use disposables. Break up bread into small pieces and put it in the bottom of the pan. Cook the sausage and vegetables (and bacon) and break it up and put it on top of the bread. In a separate bowl, mix the eggs with the milk, spices and cheese. Pour it over the bread and sausage and leave in a fridge for 24 hours to set.
This can be cooked in a camper over, camp stove or on a barbeque but be careful if you are using any plastic. If using an oven, cook on 350 degrees for 40-50 minutes. On barbeque or camp stove, you can just keep checking it until the eggs seem done, since the sausage is already cooked. Cut up into squares, serve and enjoy!
This camp recipe can also be made at home and stored in the fridge and eaten on a daily basis for up to 3 days. Great for families with lots of kids for a quick serve breakfast. Use healthy bread, too, with whole grains, for an extra boost.