Breakfast in a Bag


  • 1 – 2 slice(s) bacon
  • 1 c Frozen hashbrowns, thawed
  • 1 – 2 eggs
  • brown paper bag


Build a simmering campfire. In a lunch-sized brown paper bag, place bacon slices and thawed hash browns. Crack eggs into bag. Fold paper bag down, leaving 3″ of space above food. Insert a pointed stick through the folded part of the bag. Hold stick so bag hangs about 4″ to 5″ above hot coals. Cook for about 8 to 10 minutes, being careful not to let the bag catch on fire.

Remove bag from heat and, using an oven mitt, fold open to check that eggs have been cooked throughout. If eggs have not completely cooked, refold paper bag and hold over hot coals for an additional 2 to 3 minutes. Fold down paper bag and eat breakfast directly from bag.




  • 1 15 oz. can corned beef hash
  • Tbsp instant minced onion
  • 1 1/2 Tbsp prepared mustard
  • 8 eggs
  • 2 1 oz. slices American cheese


In a large skillet, stir together hash, onion and mustard. Cook over medium heat or medium-hot coals, stirring occasionally, until lightly browned, about 4 minutes.

With a spoon, make 8 indentations in hash mixture, about 2 inches in diameter each. Break and drop an egg into each indentation. Cover and cook until egg whites are almost set, about 10 – 15 minutes.

Cut each cheese slice into 4 triangles. Uncover hash and eggs; top with cheese triangles in pinwheel fashion. Cover; remove from heat and let stand until whites are set and cheese is melted, about 2-3 minutes.


Sausage and Eggs


1 frozen hash brown patty

2 eggs, scrambled, uncooked

2 frozen sausage patties

spices and seasonings

cheese (optional)


Crimp the sides of your sheet of foil so that the eggs won’t go anywhere when you add them. First place your hash brown patty on the foil. Then place the eggs on top of the hash brown patty. Then place the sausage patties on top. Season with spices and condiments and wrap up in a tent pack.

Place on hot coals and cook for 15 minutes. Add the cheese when it’s ready (it turns out better than cooking it in the pack).


The Classic-Hamburger and veggie-all

This is my go-to foil dinner recipe.


½ lb ground hamburger meat

½ can of Veg-All or other mixed vegetables

½ can can of cream of mushroom soup

spices and seasonings


Mix together the above ingredients with spices and condiments to your heart’s content. Place the mixture on the center of a sheet of foil, wrap in a tent pack, and place on hot coals for 25 minutes.

French Toast with black berry syrup


1 large egg

1/2 cup milk

1/4 cup sugar

2 teaspoons cinnamon

1 1/2 teaspoons vanilla extract, divided

1 1/2 mascarpone cheese

2 tablespoons blackberry liqueur

8 thick slices of day-old wide French bread, such as bâtard

1/4 cup maple syrup

2 1/2 cups blackberries

2 tablespoons butter

Cooked bacon


1. Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat.

2. Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl.

3. Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices.

4. Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat.

  1. Heat a large heavy frying pan or 2 smaller ones; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.



  • 1  pound(s)  maple cured bacon
  • fried potatoes
  • 1/2  sweet yellow onion
  • 1/2  c  butter
  • 6  eggs


Cook bacon in skillet (or use yesterday’s leftovers and heat it up). Remove and brake into small pieces. Drain excess fat from skillet. Melt butter in skillet , then break eggs into skillet and scramble them. Add cooked bacon & fried potatoes (last nights leftovers) and cook until it’s is hot and serve immediately.