Spring is upon us which means more hours of daylight and more time to spend outside! We’ve got two great camp recipes that will have you starting and ending your day right!
Bacon, Egg, and Toast Cups (six servings)
(Recipe from napieroutdoors.com)
Ingredients:
3 tablespoons unsalted butter, melted
8 slices white or whole wheat bread
6 slices of bacon
6 large eggs
Salt and pepper
Instructions:
Lightly butter 6 muffin cups. With a rolling pin or your hand, flatten bread slices slightly and cut out 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large skillet, cook bacon over medium heat, until almost crisp. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake/cook over the grill until egg whites are just set, about 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Dutch Oven S’mores Cake
(Recipe from polkadotchair.com)
Ingredients:
1 Angel Food cake (pre-baked or store bought)
6 Hershey’s Chocolate Bars
2 packages graham cracker squares
½ package jumbo marshmallows
Instructions:
Tear the Angel Food cake into pieces and place in the bottom of the 10-inch Dutch oven. Break the graham cracker squares into pieces and cover the angel food cake pieces. Then, layer the chocolate bar on top of the cake/graham cracker portion. Top all with the marshmallows to cover.
Bake over an already hot grill, covered. Cook until the marshmallows are golden brown and toasted, about 5-10 minutes. Check frequently so they don’t burn.
To prepare a Dutch oven, use 8-10 coals under and 12-15 on top. Cake can also be baked in an oven at 350 degrees for 10 minutes until marshmallows are browned and melted.
