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: 2006-12-16
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1/2 c Butter
- 1/2 c Italian bread crumbs
- 12 sl Bacon
- 1 sm Red Onion; thinly sliced
- 6 oz Evaporated milk
- 3 Eggs
- 2/3 c Cheddar; shredded
Instructions
Melt 5 Tbsp butter and combine with bread crumbs in a pie plate. Press into a crust and refrigerate 30 minutes.
Cook bacon until crisp. Saute onion in 3 Tbsp butter until golden. Crumble bacon and layer bacon and onion in crust. Combine milk and eggs and pour over bacon and onion. Top with cheese. Bake at 350 degrees for 25 minutes.
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