While we are on the topic of camping, I was asked to share these recipes with my followers! Our family was assigned to make breakfast one morning for our group of friends that camped over Labor Day weekend, so this is what we decided to make. Unfortunately, I did not take any pictures but I can assure you they were all delicious!
The first is a recipe I found on Pinterest that sounded easy to make and simple enough ingredients that the kids and our picky friends (*cough* Cliff *cough*) would eat it. The second two have been in the family for years. Not sure where they came from but I remember eating them on a family trip in Charlevoix, then making them for a 4th of July tubing trip one year. They have always been a hit!
Easy Breakfast Casserole
24 oz. frozen hash browns (about 8 cups)
16 oz. cubed ham
8 oz. sharp cheddar cheese, shredded
12 large eggs
1 cup milk (I used skim)
1 teaspoon salt
1/2 teaspoon ground black pepper
- Preheat oven to 350 degrees.
- Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray.
- In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
- Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
- Bake for one hour. The center should be set and the edges should be golden brown.
(Recipe and cover photo originally found here- http://www.thewholesomedish.com/easy-breakfast-casserole/)
Wake Up Cassesrole
2 cups seasoned croutons
1 cup shredded cheddar
2 cups milk
1- 4oz can mushrooms
1/2 tsp. salt
1 pound sausage
1/2 tsp. pepper
1/2 cup chopped onion
1 can cream of mushroom soup
1/2 cup milk
1. Grease a 9×13 pan.
2. Brown sausage, onion and mushroom and place on bottom of pan.
3. Add croutons. Top with cheese.
4. Beat eggs with 2 cups milk and the seasoning.
5. Pour over mixture. Cover and refrigerate overnight. (May freeze at this point).
6. Before baking mix soup with milk and spread over top.
7. Bake at 325 degrees for 60 minutes.
Baked Apple French Toast
3 large Granny Smith apples
1 stick (1/2 cup) butter
1/2 cup brown sugar
12 oz. cream cheese
12 slices of firm bread (your choice-plain white, wheat, French, sourdough, or cinnamon – I used Texas Toast)
2 cups milk
2 TBsp. vanilla
1. Set rack in lower third of oven and preheat to 350F. Butter a 13×9 baking pan.
2. Core and cut the apples into thin wedges, leaving the skin on (may remove skin).
3. In a skillet, melt butter with brown sugar and 1 Tbsp. water.
4. Add the apples and cook, stirring for 2-3 minutes.
5. Transfer to the baking dish and let cool.
6. Cut cream cheese into cubes and arrange evenly over the apples.
7. Cut the slices of bread in half diagonally (I did this the night before and let bread sit out over night to get a little tougher) and layer over the apples to cover the whole dish.
8. In a large mixing bowl, beat together eggs, milk and vanilla.
9. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon.
10. Bake for 40-50 minutes, until golden and puffed.
11. Let cool 10 minutes before serving.