Recipes

1. In a skillet, cook bacon over medium-low heat until crispy.

2. Pour off grease, leaving a small amount in the pan and remove bacon to a clean plate lined with paper towels. You can also pre-cook the bacon in the microwave at home to save some time while camping. To do that, lay slices of bacon side-by-side on a paper towel lined, microwave-safe plate, and cook on high for 4-5 minutes, or until bacon reaches the desired texture.

3. In the same skillet, melt a small amount of butter to coat.

4. Crack two eggs into the skillet.

5. Fry the eggs for approximately 2 minutes over medium heat, then flip and repeat.

6. Remove the eggs to a clean plate.

7. In the same skillet, melt a small amount of butter, then add one slice of bread.

8. Stack the bread with two eggs, bacon, two slices of cheese, and top with a second slice of bread.

9. Cook until the bottom slice is golden brown. Flip and repeat.

10. Once both sides are golden brown and the cheese has begun to melt, remove from heat, and enjoy!

1. To save time, dice/chop corned beef, onions, and red pepper at home; store ingredients in zip-top bags and keep cold until ready to use. If desired, use liquid whole eggs for convenience.

2. In a large non-stick or cast-iron skillet, melt butter over medium heat. Add chopped yellow onion and diced red pepper. Cook for 5 to 7 minutes or until tender, stirring frequently. Push cooked onion and pepper to one side of your pan.

3. Next, turn heat to medium high and add well-drained canned potatoes. Cook potatoes until warmed through and browned to your liking; flip potatoes with a spatula to prevent breaking.

4. Mix in canned corned beef hash and sauté to warm through. Then pour in beaten eggs, and gently mix into the potatoes until eggs are set; lower heat if necessary. Season to taste, and sprinkle chopped green onion and shredded cheddar cheese on top of the hot breakfast hash before serving.

1. To save time, chop onion and cilantro at home; store ingredients in zip-top bags and keep cold until ready to use. If desired, use liquid whole eggs for convenience.

2. Heat a large non-stick or cast-iron skillet over medium heat, and add the chopped onion and chorizo. Break up chorizo with a spoon and cook for 5-7 minutes, allowing the chorizo to bubble for a couple minutes and the onion to soften.

3. Next, mix in the drained potatoes and eggs, and cook until potatoes have warmed through and the eggs set, stirring often. Add salt and pepper to taste. Keep warm while you heat tortillas over low heat in another clean skillet.

4. Allow each person to assemble their own burritos. Offer chopped cilantro, crumbled queso fresco cheese and hot sauce on the side.

1. Crack eggs into medium-sized bowl, pour in milk and whisk until blended. To reduce packing, you can also crack the eggs into a large zipper bag, add milk, zip the bag closed, and shake until blended.

2. Heat 1 tablespoon butter in a medium-sized skillet until melted, then pour the egg mixture in the skillet.

3. Allow the mixture to begin setting, then fold, flip, and chop until it meets the preferred texture. Once cooked to the desired texture, remove skillet from heat.

4. On a clean cutting board, cut the avocado and sweet peppers into slices.

5. Lay the tortillas out on a clean surface, then top with eggs, shredded cheese, and remaining ingredients as desired.

6. For less mess, fold the bottom of the tortilla up about half way, then fold one side over the other. Use a toothpick to keep folded, if needed.