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: 2001-08-15
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
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.
Instructions
Spray a 9×13 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.
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