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Low-Fat Breakfast Casserole
camping recipe
Category: Eggs   Rating: 10
Backpacking: No Effort: easy Serves: any Prep time: 1-30m
 
Ingredients:
  • 2 cartons Egg Substitute (approx. 10 oz. each).
  • 1 can evaporated milk (low fat or fat free).
  • Low fat sausage (such as Jimmy Dean's 50% less fat). You can also use a little bacon or both.
  • 6-7 slices bread (any kind).
  • 1 - 1 1/2 cup Low fat shredded cheddar cheese.
  • 1-2 tsp. dry mustard.
  • Any vegetables like onions or mushrooms (sauteed
  • with sausage).
  • salt and pepper to taste.
  • dash or two of cayenne pepper.
 
How to Prepare:
Spray a 9x13 pan with Pam or brush with melted butter (for camping I use the Glad Oven Ware pans that are disposable). Tear bread up into small pieces and put in bottom of pan. Cook sausage, breaking it up while cooking it and put on top of bread in bottom of pan. In a bowl, mix eggs with milk and spices and cheese. Pour over bread and sausage. Cover and leave in refrigerator or ice chest for 24 hours.

This can be cooked in a camper oven, on a camping stove, or on a barbeque (Careful if using plastic oven ware, it can melt). If cooked in an oven, cook on 350 degree for 40-50 minutes. If cooked on barbeque or camp stove, just keep checking and cook until eggs appear done all the way through, especially in the middle of casserole.

This recipe is great tasting and can be made at home before you go camping.
 
Sent by: Kimberli Date: 2001-08-15
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You can make your own light weight, instant cooking, beans for backpacking by doing the following: Cook the beans in a pressure cooker following normal directions and timing. When the cooking cycle is done, release the pressure as quickly as possible but remain safe. When the pressure is released, immediately drain the beans. Air dry them for several days, turning them until they are thoroughly dry. The beans may be used in any recipie, like chili, with TVP and a packet of chili spices. They will be light weight and will cook quickly since they only need rehydration.

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