• This community needs YOUR help today. We rely 100% on Supporting Memberships to fund our efforts. With the ever increasing fees of everything, we need help. We need more Supporting Members, today. Please invest back into this community. I will ship a few decals too in addition to all the account perks you get.



    Sign up here: https://www.muzzleloadingforum.com/account/upgrades

Camp Breakfasts

Muzzleloading Forum

Help Support Muzzleloading Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Baked apple pancake

4 granny Smith apples, fresh sliced and soaked in 1/4 cup lemon juice (tastes good & prevents rusty apples)
2 cups (dry) water-only buttermilk pancake mix
About 1/2 teaspoon each of cinnamon & nutmeg.

Dump mix into dutch oven, add apples and lemon juice and enough water to form a loose batter.

Cover and bake for 30-45 minutes on medium fire.

Variation- add some raisins or a handful or two of those 'craisins', or whatever berries are on sale.

Usually serves 4-5, but don't expect seconds or leftovers.

Submitted by Vic
 
Breakfast
1 lb bacon, thick slice
18 large eggs
2-3 medium onions, red, white, vidalia-
handful of grated hard cheese- romano, parmesan, something sharp and a little zesty.

Heat a Dutch oven, while it's heating up cut the bacon into about 1" pieces, toss bacon into the DO to cook, and slice the onions. When the bacon is done, remove bacon and toss in the onions until they're translucent. While onions are cooking crack and mix the eggs with a handful of cheese (add 1/2 cup of milk if ya got it, otherwise don't) and a little pepper to taste. Remove the onions, pour off most of the bacon fat (save for spreading on toast for later).

Pour egg mix into DO, add bacon and onions and stir. Cover, add a dozen or so coals on top and bake for about 15-20 minutes. Watch your amounts and DO size... This rises, so needs at least 1" of room or it WILL push the lid clean off and ooze into the fire.

With some toast or make up some onion-shell biskies, Serves 6-8 hungry folks

Submitted by Vic
 
Chorizo Con Huevos

8 eggs
2 tablespoon oil
1 pound chorizo
1 white onion, chopped
2 serrano chilies, chopped
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 avocado, mashed
1/2 cup fresh salsa

Heat the oil in a large skillet over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies. Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs. Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa and mashed avocado. 4 servings.


Submitted by TexiKan
 
FOR BREAKFAST!

10 slices cooked and crumbled bacon
10 eggs
2 to 3 cups chopped onion
3/4 cup melted butter
12 slices dried or toasted cubed white bread
1 cup water
2 1/2 to 3 cups grated sharp cheddar cheese
To prepare:
Coat large dutch oven with some of melted butter
place bread cubes in bottom of d/o and cover with
balance of butter, cover bread mixture with grated cheese and onion, in that order
cover that with the well beaten eggs & water
Baking:
bake only till eggs a well set and enjoy!
Hint:
You can extend this dish by adding baked or fried diced taters.

Submitted by Snake-eyes1000
 
BUCKWHEAT CAKES

1 qt. scalded milk, cooled
2 tsp. salt
1 cake yeast
Enough buckwheat flour to make a thin batter (about 5 c.)
Mix together and let stand overnight in a warm place.

In morning, add 3/4 tsp. soda in 1 cup warm buttermilk. Add 1-2 tablespoons melted butter. Bake as usual.


Submitted by Musketman
 
SOUR BUCKWHEAT CAKES

1/2 tsp. salt
1/2 cake yeast
2 c. buckwheat flour
1 c. white flour
1 tbsp. dark molasses
Milk
1 tbsp. shortening (Crisco)

Dissolve yeast in a little warm water. Mix all together and add enough warm water to make a rather stiff batter. Beat well. Let stand overnight where warm.

In the morning; take out about 1 cup of this sponge and put it in the refrigerator for the next batter. To what you have left, add 1 dark molasses and thin with milk. (It makes a rather thin batter.) Add about 1 tbls. Shortening. Cook on preheated griddle.

Second batter: Take out sponge the night before. You want to use it. To this add 3 cups flour as above, 1 Tbls. teaspoon salt and a little warm water. Let stand in warm place overnight. Repeat from. When batter becomes too sour, add 1/2-tsp. baking soda, dissolved in warm water. If batter is too thick, thin with sweet milk and water.

Submitted by Musketman
 
Johnny Cakes

1 c. water
2 T. butter
1 c. yellow corn meal
1/2 tsp. salt
1/2 tsp. sugar
1/2 c. milk
butter to grease skillet

Heat water and butter in sauce pan to boiling. Mix corn meal, salt and sugar in mixing bowl while water and butter are boiling. Add boiling water and butter to mixing bowl. Add milk and stir. Drop in hot, greased skillet by spoonfuls. Fry for 3 to 4 minutes or until bubbles form on surface. Flip cakes and cook other side. Serve hot with syrup or apple butter.

Submitted by Musketman
 
Railroaders Breakfast

1lb. thick sliced bacon...cut into 1/2" pieces
1 large onion...diced
1 green bell pepper sliced and diced into 1/2" pieces
6 medium sized taters...I prefer small Idaho bakers..sliced & diced to 1/2 " ,(no need to peel taters)
6 to 10 eggs...lightly beaten
Lots of ground black pepper .(not B/P0)


This is the basic recipe...However diced pepperoni, ham or diced smoked sausage
and mushrooms could be added.

Preparation: In a large cast iron skillet fry up bacon pieces till just getting crisp..
add bell pepper and continue to fry...after maybe 5 minutes add onion and
fry till onion is soft. Now, remove this mixture from skillet leaving as much of
the bacon grease as possible. Now add taters, coat with bacon grease and fry till lightly browned...Now add back in bacon mixture...stir and mix together
under lower heat...Just before you are ready to serve add eggs and stir
constantly...adding as much ground pepper as you like...Do not over cook the
eggs.... medium is great...they will cook a bit more after being served...
This a very hardy hunters breakfast as it sticks with you for 6 to 8 hours.

Submitted by Snake-eyes
 
Bauernfruehstueck

An old and tasty German recipe, that means Farmers breakfast, not only for breakfast, good for lunch and supper as well, This kind of food is very popular here in Germany- and it is very delicious !

15 medium sized cooked Potatoes
4 sausages ( like Frankfurters or so )
1/2 a pound bacon , diced
2 big peppers ((vegetable-peppers are not hot )of any color , cut the way you want to
2 big onions ( or 3 smaller ones ) diced
1 clove garlic
6 large eggs
1/2 a cup of milk
a little splat of oil or a medium piece of margarine

spices and herbs :
1 1/2 teaspoon salt,
pepper as much you may like - but not too much
maybe a kind of seasoning like Soy-sauce or something equal.
1/4 teaspoon herbes de Provence ( french herb mixture )

How to do :

- slice potatoes in discs , same do to the sausages.
- pour 1 1/2 Tablespoons oil in a big pan , or your margarine.

Wait till the grease is hot
(it is hot if you stick a wooden cooking-spoon in the grease and little bubbles show up )

- fry potatoes in a the pan until they are a little bit crunchy.
- Add first sausages and the bacon and let them fry for about 4 minutes with
the potatoes.

- Now add the onions, and the vegetable-peppers and fry em the way you like it.

- Knock the eggs and beat em up (like to make scrambled eggs )
add the milk and stir up very good.

If potatoes, sausages and everything else is fried the way you prefer to eat, pour the egg / milk mixture on it and stir the whole thing up.

add spices and herbs and the crushed /diced garlic at this time.
Stir and mix everything in the pan until the eggs get dry.

Don’t let the pan alone with the yummy -yummy-stuff in it ... watch your hungry neighbors ! :))

Submitted: Charly_the Rebel
 
Meteorites (a.k.a. Scotch Eggs w/ cheese)


1 lb. sausage (I like Jimmy Dean, but have used several various brands)
4 large eggs
1 teaspoon crumbled dried sage (optional)
1/2 teaspoon crumbled dried thyme (optional)
1/4 teaspoon cayenne (optional)
3 slices of cheese (I generally use American slices, but any cheese with sufficient moisture to melt will be fine)
Seasoned or Unseasoned Breadcrumbs

Preparation: 1. Hard boil 3 of the eggs (15 minutes in boiling water)

2. While eggs are boiling, mix sausage, spices (optional), remaining raw egg, and about half a cup or so of breadcrumbs (enough to make the mixture stick back together, but still sticky enough to pick up additional dry breadcrumbs for coating). This is MESSY. Once mixed, divide into 3 even pieces. Flatten these out until they are round and about 1/2 thick.

3. When eggs are done boiling, run them under cold water enough JUST long enough so they can be handled w/o burning yourself. Shell the eggs.

4. Place warm eggs on sausage patties. Drape each w/ 1 piece of cheese. Allow the heat from the egg to melt the cheese till it covers the egg top to bottom. This sometimes creates;bald spots; at the top of the egg if it;s too warm. If this happens, just pinch some melted cheese off of the bottom and put it on top. If you like a little more cheese, set the still warm egg on an additional slice of cheese before draping it w/ the normal slice.

5. Wrap the cheese-covered egg with the sausage. To seal, pinch and twist several time along the seam till you can;t tell there even was a seam. Pass the sausage ball from hand to hand once the seam is sealed to see if it breaks open.

6. Take sausage ball and roll it on a plate of breadcrumbs (or your favorite coating: cornmeal, oats, crushed corn flakes, etc...) till it is completely covered.

7. Place Meteorite in deep fryer basket and begin deep frying. To figure out what at what temperature and for how long you should deep fry the sausage ball, look on the sausage wrapper for frying instructions. If it says to cook patties at 350 deg. F for 4 minutes on each side, then set your fryer for 350 deg. F and fry the whole thing for 8 minutes. If using fresh-ground sausage, cook the whole thing for 8-10 minutes. Rotate the eggs top to bottom half way through with tongs. Alternately, you can set them on a rack on a cookie sheet and bake them in a preheated oven @ 350 deg. F for about 30-35 minutes.
8. Once frying is complete, remove from fryer and drain of grease for about 5-10 minutes. Eat right away or wrap in tin-foil and store in the fridge. I like to wrap them so the tin-foil makes a little tail like that of a falling meteor. Yes, I know;m a nerd. If you want to reheat it, you can toss it in the oven (or toaster oven) at the above temp for a few minutes.



Submitted by: FSCGunslinger
 
Scrapple

Ingredients:


1 pound Jimmy Dean Sausage (I prefer hot)
1 1/4 cups corn meal
1 quart water
1 tsp dried thyme
1 tsp dried sage
1/2 tsp salt
black pepper to taste

Preparation:

Brown sausage until all color is gone. Add water and all other ingredients. Bring to a boil, lower heat to simmer and cook uncovered for 1 hour, stirring every 15 minutes. Pour cooked mixture into bread pan/loaf pan and cool for 1 hour. Cover and refridgerate until set. Slice half inch thick and pan fry in butter over medium high heat, about four minutes a side. Serve with fried eggs, pancakes, french toast, or by itself.

Submitted by ihuntsnook
 
Scotch Eggs

Ingredients:

2 eggs well beaten (used as an egg wash), 12 hard boiled eggs, 1lb favorite bulk pork sausage (I like maple breakfast sausage, have also used Italian sausage), panko bread crumbs (can use regular bread crumbs, but pankos make them crispier) enough lard to deep fry in (can use veg oil, but why?)

Preparation:

Melt lard and heat to between 350 and 375 (I use a cast iron chicken fryer, but use what you got). Cover hard boiled eggs in about an 1/8th inch coating of sausage, so that no egg is showing. Roll sausage covered egg in egg wash, then in bread crumbs. Fry Scotch Eggs until golden brown, making sure to turn them half way through. Enjoy. Warning, if you decide to make them at a reenactment, you may have to double or even triple the recipe, as everyone in camp will want one, and they are addictive.

Submitted by Preacher Jeremy
 
Back
Top