CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-06-28
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 6 Eggs
- 1 Package of small pizza crust by Boboli Bread (gives you two crusts)
- 1 1/2-2c. Shredded mozzarella cheese
- 1 Can pizza Sauce
- 2Tbs. Olive Oil
Instructions
In a pan cook your 6 eggs. Don't scamble them but do get them cooked, nothing fancy, it's alright if the yoke breaks. Set aside on a plate. In the same pan drizzle about 1 Tbs. of olive oil. Place pizza crust in and top with pizza sauce, half of the eggs you cooked, and half of the cheese you shredded. Have heat on low to medium and place a lid over it (so we can get the cheese to melt faster). Cook 'till cheese melts. Do the same for the last crust.
Serve.
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.