BREAKFAST DISHES

Real Scout Quiche

Down on the Farm Breakfast

Breakfast Fruit Chimichangas

Ain't no Golden Arch Burritos

Pizza Quiche Supreme

Campers Breakfast

Hobo Breakfast Treat

Geezer Rockin' Chair Breakfast

Geezer Sugar Overdose Oatmeal

Hot Peach Crumble

Rolled Oats Griddle Cakes

Baked Asparagus and Mushroom Omelet

Honey-apple Pancakes

Bacon, Avocado & Cheese Omelet

Early Morning Sausage Ring

Eggs ala King

Granola Colorado

Fruity Rice

Coconut French Toast

Breakfast Dishes | Breads | Desserts | Chili Dishes | Vegetables | Sandwiches | Soups

REAL SCOUT QUICHE (BREAKFAST)

• Pre-made pastry shell
• 1 onion, chopped
• 1 tbs margarine
• 1/8 tsp ground thyme
• 1 bay leaf
• 1/2 lb bacon, cut into pieces
• 5 eggs
• 2 egg yolks
• 1 cup half & half
• 1/8 tsp ground nutmeg
• 1/3 lb shredded Swiss cheese

Sauté onion in 1 tbs margarine. Add thyme and bay leaf. Remove bay leaf after onion is transparent. Cook bacon in separate skillet until crisp, then drain. Blend eggs, extra yolks, half & half, and nutmeg. Place bacon, onion, and cheese in pastry shell. Cover with egg mixture. Place large pot lid upside down and pre-heat Dutch oven. Bake in Dutch oven until knife inserted near center comes out clean.

DOWN ON THE FARM BREAKFAST

• 1 lb bacon cooked
• 2 cans new potatoes
• 2 medium onions, diced
• 1 green pepper, diced
• 18 eggs, beaten
• 1 cup milk
• 1 tbs garlic powder
• Tobasco to taste

Cook bacon and reserve grease. Drain potatoes and slice not more than 1/4in thick. Brown potatoes in reserved bacon grease. Add onions and Green peppers. Beat eggs and add milk. Break cooked bacon into small chunks and add to mixture. Add garlic powder and Tobasco to taste. Add to potatoes and onions. Stir often until set. Great with Red Chili Biscuits.

BREAKFAST FRUIT CHIMICHANGAS

• 2 pkg (8oz) cream cheese, softened
• 1 cup ricotta cheese
• 1/2 cup sugar
• 2 tsp grated orange peel
• 16 flour tortillas
• 1 large jar apricot preserves
• 1 can sliced apricots, drained
• 2 eggs beaten
• 4 tbs margarine, softened

Pre-heat Dutch oven with large pot lid on bottom and line with foil. Thoroughly mix together cream cheese, ricotta cheese, sugar, and orange peel. Spoon about 1/4 cups mixture onto center of each tortilla. Top with 1/4 cups mixture of apricot preserves and sliced apricots. Roll tortilla. Brush both ends with eggs and fold to seal. Brush each with melted margarine. Place layer in Dutch oven and sprinkle with sugar. Continue layering until all are in oven. Bake 8-10 minutes. Strawberry preserves and 2 pkgs. defrosted frozen strawberries can be substituted for the apricots.

AIN'T NO GOLDEN ARCH BURRITOS

• 2 lb. hot pork sausage
• 2 tbs garlic powder
• 2 tbs onion powder
• 2 tbs chili powder
• 2 large onions, chopped
• 2 medium green peppers cubed
• 2 tbs margarine
• 2 dozen eggs, beaten
• 16 flour tortillas
• 3 cups shredded Jack cheese
• 4 tbs melted margarine
• 1 jar salsa, warmed in pan

Cook and stir sausage, onion, and green pepper in large skillet Dover medium heat. Drain and set aside in a pot. Heat 2 tbs margarine in skillet over medium heat until bubbly. Mix garlic powder, onion powder, and chili powder into eggs. Pour eggs into skillet, stir and cook until set. Pre-heat Dutch oven with large pot lid at bottom and lined with foil. Spoon about 1/4 cup sausage mixture onto each tortilla. Top with 1/4 cup eggs and 2 tbs cheese. Roll tortilla and fold ends. Brush each with melted margarine and arrange in layers in Dutch oven. Bake 10 minutes or until golden brown. Serve with warmed salsa.

PIZZA QUICHE SUPREME

• 2 Pre-made deep dish pastry shell
• 3 oz pepperoni quarter sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced black olives
• 1 cup grated parmesan cheese
• 1 cup chopped onion
• 1 tbs garlic flakes
• 3 eggs, beaten
• 1 cup mushrooms, chopped
• 1 cup tomato sauce
• 1/2 lb pork sausage
• 1 cup milk
• 1 tsp dried basil
• 1 tsp oregano
• 1 green pepper, diced

Sauté onion and garlic in margarine. Brown and shred pork sausage. Bake pastry shell 5 minutes in pre-heated Dutch oven. Remove shell and sprinkle 1/3 cups mozzarella over bottom evenly. Top with olives, green pepper, and layer of pepperoni. Beat eggs until smooth. Add milk, pork sausage, mushrooms, sautéed onion and garlic, 1/3 cups mozzarella, 1/2 cup parmesan, several pieces of pepperoni, basil, oregano, and tomato sauce. Stir until well blended. Pour mixture into pastry shell. Top with remaining mozzarella cheese and pepperoni. Sprinkle with parmesan cheese. Bake in Dutch oven 20-30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Any combination of pizza ingredients can be used in filling. This is for the supreme "garbage can" quiche.

CAMPER'S BREAKFAST

• 4 medium potatoes, sliced
• 2 onions, sliced
• 2 cans Spam
• 12 eggs, beaten
• 1/4 cups milk
• oil
• salt and pepper to taste

Heat in oil in large skillet. Cook potatoes and onions until potatoes are soft. Drain oil. Add eggs, milk, and Spam. Stir constantly until eggs are set. Serve.

HOBO BREAKFAST TREAT

• 2 lb. hot pork sausage
• 2 pkgs Ore-Ida frozen potatoes, defrosted
• 12 eggs, beaten

Brown pork sausage in large skillet. Drain grease, but leave enough to brown potatoes. Add O'Brien potatoes (these already have onion and green pepper added) Brown potatoes. Add eggs. Stir until eggs are set. Serve with biscuits.

GEEZER ROCKIN' CHAIR BREAKFAST

• 1/2 cup margarine
• 2 tbs onion flakes
• 2 tbs garlic flakes
• 2 cups Spam or Treet, cubed
• 12 eggs
• 1 tsp salt
• 1 tsp red pepper
• 1/2 cup shredded sharp cheddar cheese
• Tobasco to taste
• 6 medium potatoes, boiled, cooled then cut into cubes

GEEZER SUGAR OVERDOSE OATMEAL

• 8 cups water
• 3 cups quick oatmeal
• 2 sticks margarine
• 1 tbs salt
• 2 cups brown sugar

Bring water and salt to boil. Add brown sugar and margarine. When at rolling boil, add oatmeal. Cook 5minutes, stirring constantly. Guaranteed to get you going and keep you going on a cold weather campout.

HOT PEACH CRUMBLE

• 12 shredded wheat biscuits
• 2 cups sliced peaches, drained
• 1 cup brown sugar, packed
• 1/2 cup chopped nuts
• 1 tsp cinnamon
• 1/2 cup margarine, melted
• 2 tbs lemon juice

Melt margarine in large skillet. Combine brown sugar, nuts, lemon juice, and cinnamon and add to margarine. Place biscuits in layers in lined Dutch oven and arrange peach slices on top. Spoon margarine mixture over the top. Heat until hot. Add peach juice if too dry.

SWISS SCRAMBLED EGGS

• 4 tbs margarine
• 1/2 cups water
• 1 cup shredded Swiss cheese
• 12 eggs, beaten
• Tobasco to taste
• 2 tbs onion flakes
• 4 tbs dry milk
• 2 tsp Worcestershire sauce
• salt and pepper to taste

Melt margarine in large skillet. Add onion flakes. Combine water, dry milk, Worcestershire sauce, and cheese, and add to eggs. Pour into skillet and cook over low heat, stirring until set. Season with salt, pepper, and Tobasco to taste. Great with Red Pepper Biscuits.

PEANUT BUTTER FRENCH TOAST

• peanut butter
• 1 doz eggs
• jelly of choice, if desired
• 1 cup milk

Make peanut butter sandwiches (or peanut butter & jelly) to fit size of patrol. Beat eggs and milk to make batter. Dip in beaten egg and fry as you would French toast. Serve with hot brown sugar syrup or hot pancake syrup.

GEEZER CORN CAKES

• 2 cup creamed corn
• 1 cup flour
• 1 tbs baking powder
• 6 eggs
• 1 tsp salt
• 6 slices of bacon, cooked,broken up into pieces

Combine all ingredients and drop by spoonfuls onto hot greased griddle. Serve with hot sugar syrup or hot pancake syrup.

GEEZER HONEY DOUGHNUTS

• 1 envelope dry yeast
• 3 cups flour
• 1/2 tsp salt
• 1 tsp sugar
• cinnamon
• 1/2 cups warm water
• 1 egg, beaten
• 1 tbs oil
• cooking oil
• honey

Dissolve yeast in warm water, mix with other dry ingredients. Knead or several minutes and set aside in warm place until dough doubles, about 2 hours. Roll flat, cut into 1 1/2in squares and allow to rise 1 hour. Heat 4in of oil in Dutch oven. Drop squares into oil and cook to Ca golden brown. Drain and dredge in sugar & cinnamon mixture. Heat honey and drizzle over doughnuts and serve.

FRIED DOUGHNUTS

• 3 cans buttermilk biscuits
• sugar
• cooking oil
• cinnamon

Heat 1 in cooking oil in large skillet. Fry biscuits in oil until olden brown. Mix sugar & cinnamon together and dredge doughnuts in mixture. Serve warm.

SOURDOUGH PANCAKES

• 2 cups sourdough starter
• 2 1/2 cups flour
• 1/4 cups evaporated milk
• 1 tsp baking soda
• 2 cups lukewarm water
• 1 tbs sugar
• 1/2 tsp salt
• 2 tsp sugar

Combine first three ingredients in large pot, cover and let stand overnight. Add remaining ingredients, let stand 5minutes, then ladle onto hot griddle and enjoy.

OZARK CORNCOB SYRUP

• 18 red corncobs, broken into pieces 
• 3 cups sugar 
• 1 cup brown sugar
• water 

Put corncobs into a large pot and add enough water to cover corncobs when pressed down. Bring to boil and boil for 1 hour. Strain liquid and bring to another boil. Discard strained corncobs. Add sugar and brown sugar. Stir frequently until mixture boils down to desired thickness.-Serve over sourdough pancakes. 

MOUNTAIN MAN BREAKFAST

• 1 lb bacon 
• 1 large onion, chopped 
• 1 32oz bag O'brian potatoes 
• 12 eggs, beaten 
• 1 1/2 lbs grated cheddar cheese 
• 1/2 lb pepper cheese, grated 
• 1 jar salsa 

Pre heat Dutch oven. Cut bacon into small pieces and cook bacon and onion until clear. Remove mixture and add O'brian potatoes. Do not rain bacon drippings. Fry until golden brown. Stir bacon mixture back in, then add eggs. Cover and cook until eggs are almost solid. Sprinkle with cheese and continue cooking until eggs are set and cheese melted. Serve with salsa. Geezer style -- add 1 tbs chili powder, 2 tsp red pepper, and 1 tsp tobasco sauce to egg mixture before cooking. 

DROP CAKES

•  1 egg, beaten 
• 1 tbs sugar 
• 1 pint milk 1/8 tsp salt 
• 2 tsp baking powder 
• Enough flour to make a stiff dough 

Mix ingredients well and drop by teaspoons into hot oil. Roll in powdered sugar after browning. 

ROLLED OATS GRIDDLE CAKES

•  2 cups rolled oats 
• 1 1/2 cups flour 
• 1 tsp salt 
• 1 tsp baking soda 
• 2 tbs hot water 
• 1 tsp baking powder 
• 2 1/2 cups buttermilk 
• 2 eggs, beaten 
• 2 tbs margarine, melted 
• 1 cup sugar 

Soak oats in buttermilk overnight. Then add rest of ingredients and stir well. Cook batter as pancakes. 

BAKED ASPARAGUS AND MUSHROOM OMELET

•  2 pkg frozen asparagus
• 2 cups fresh mushrooms, sliced 
• 1/2 cups green onion, chopped 
• 2 gloves garlic, minced 
• 1 onion, chopped 
• 12 eggs, beaten 
• 1 cup milk 
• 1/2 tsp salt 
• 1/4 tsp nutmeg 
• 1 tsp red pepper 
• 1/2 tsp Tobasco 
• 2 cups shredded Swiss cheese 
• 4 tbs parsley flakes 

Cook asparagus, mushrooms, green onion, onion, and garlic in a small amount of water about 7 minutes or until tender. Drain. In a large pot, combine eggs, milk, salt, nutmeg, red pepper, pepper, and Tobasco. Beat until blended well. Stir in cooked veggies and Swiss cheese. Pour into foil lined greased Dutch oven and bake at 375 for 20-25 minutes or until set. 

HONEY-APPLE PANCAKES

• 2 1/2 cups flour
• 4 tbs baking powder 
• 1/2 tsp salt 
• 1/2 tsp apple pie spice 
• 1/4 tsp baking soda 
• 2 eggs 
• 1 1/2 cups apple juice 
• 4 tbs honey 
• 2 tbs cooking oil 

In a large pot, mix dry ingredients well. In a medium pot, mix liquid ingredients well. Add egg mixture to dry ingredients. Stir until blended, but still slightly lumpy. For each pancake, pour 1/4 cups batter onto hot greased griddle.

BACON, AVOCADO & CHEESE OMELET

Omelet:

• 16 eggs, beaten 
• 1/2 cups water 
• 2 sticks margarine, melted 
• 1 lb bacon, cooked and crumbled 
• 4 small avocado, peeled and chopped 
• 2 cups grated Monterey Jack cheese 

Salsa:

• 8 fresh tomatoes, chopped fine
• 3 onions chopped fine 
• 1 jar chopped jalapeno peppers 
• 1 can green chilies 
• 2 cloves garlic, minced
•  4 tbs ground coriander 
• 4 tbs lemon juice 
• 1/2 tsp caraway seeds 
• 1 tsp cumin 
• 1/2 tsp red pepper 

In a large pot, combine all omelet ingredients and pour into foil lined greased Dutch oven and bake at 375 until set. In a medium pot, combine all salsa ingredients and stir well. Serve salsa as topping for each serving of omelet. 

EARLY MORNING SAUSAGE RING

•  2 lbs hot pork sausage
•  2 eggs, beaten 
• 1 onion, chopped fine 
• 2 cloves garlic, minced 
• 1 1/2 cups Italian bread crumbs 
• 1/4 cups parsley flakes 
• 1 tsp red pepper 
• 1 tsp cumin 
• 1 tsp coriander 

Mix ingredients well in large pot. Place small pot in center of Dutch oven. Mold sausage mixture around inside wall of Dutch oven and pot to form ring. Bake at 350 for 20 minutes. Drain off grease. Bake 20 minutes more. Remove small pot and turn ring upside down onto plate. Fill with scrambled eggs or EGGS ALA KING (see entry)

EGGS ALA KING

•  12 hard-boiled eggs 
• 2 pkg white sauce mix 
• 2 can mushrooms 
• 1 green pepper, chopped 
• 1/4 cups pimentos, chopped 
• 1 can green chilies, chopped 
• Peel eggs and cut into 1/4s. 

Make white sauce according to package directions. Add eggs and rest of ingredients. Stir and serve over toast or in center of EARLY MORNING SAUSAGE RING (see entry) 

GRANOLA COLORADO

•  6 shredded wheat biscuits, crushed 
• 4 cups Grape Nuts cereal 
• 2 cups All Bran cereal 
• 2 cups slivered almonds 
• 1 cup toasted coconut 
• 1 cup brown sugar 
• 2/3 cups wheat germ 
• 1 lb figs, cut into pieces 

Combine all ingredients in gallon zip-lock bag. Seal and shake well. Serve dry out of the bag for trail mix or in bowls with milk for breakfast. 

FRUITY RICE

•  2 cups minute rice
•  2 can fruit cocktail, drained
•  1 tsp cinnamon 
• 1 tsp salt 
• 1/2 cups raisins 

Drain liquid from fruit cocktail into measuring cup. Pour into medium pot. Add enough water to make 2 cup. Add other ingredients and bring to ,boil. Let set 5 minutes. Stir to fluff and serve. 

COCONUT FRENCH TOAST

•  1 loaf white bread 
• 1 7oz pkg. flaked coconut 
• 12 eggs, beaten 
• 1 1/4 cups milk 
• 1 tbs cinnamon 
• 1 tbs sugar

In a medium pot, whisk together eggs, milk, cinnamon, and sugar. Place coconut in pie pan. Heat griddle, keeping well greased. Dip each slice bread in egg mixture, then dip in coconut. Pat each side to coat well. Fry on griddle until each side is golden brown. Serve with powdered sugar or syrup.