Feel like an early settler with this hearty breakfast pie cooked in a Dutch oven over the campfire.
Dutch ovens are an effective option for campfire cooking.
Photo By Fotolia/Undy
Whether you're feeding one or 100, you'll find the campfire recipe that's right for you in Zac Williams' book Hungry Campers (Gibbs Smith, 2013). Williams offers a wide selection of simple and easy-to-make recipes that can be used for all types of outdoor adventures. The following campfire breakfast recipes are excerpted from Hungry Campers.
You can purchase this book from the Mother Earth Living store: Hungry Campers: Cooking Outdoors for 1 to 100.
The Dutch oven is the original way to cook while camping, even when the early pioneers and settlers didn’t know they were camping! With a Dutch oven, an entirely new world of hearty eating opens up. Foods can be baked with dry heat or braised with moisture, while the larger size of a Dutch oven makes it easy to cook enough food for most groups at one time. The basics of Dutch oven cooking can be mastered with a little practice and a healthy appetite.
• 1 refrigerated pie crust (or 1 package pie crust mix prepared according to directions)
• 8 slices cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 1 1/2 cups milk
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 2 green onions, finely diced
• 1 tablespoon fresh or dried parsley
• 8 eggs, beaten
• Ketchup or salsa
• Parchment paper
• Charcoal briquettes or campfire coals
• 10-inch Dutch oven
• 8 coals on bottom
• 14 coals on top, 350 degrees
1. Line the bottom of a 10-inch Dutch oven with strips of folded baking parchment up the side of the oven to aid in removing the pie. Unroll the pie crust and place in the bottom of the oven, stretching up the sides. Pinch edges between thumb and forefinger to scallop.
2. Sprinkle bacon and cheese on the bottom of the pie crust. Add milk, flour, salt, green onions and parsley to the beaten eggs and mix well. Pour egg mixture into the pie crust.
3. Cover and bake with heat on top and bottom for 45 minutes until eggs are set. Allow cooling for 10 minutes before lifting out the pie. Serve with ketchup or salsa. Serves 6 to 8.
For more recipes from Hungry Campers, check out Campfire Breakfast Recipes.
Reprinted with permission from Hungry Campers: Cooking Outdoors for 1 to 100 by Zac Williams and published by Gibbs Smith, 2013.
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