Fireside Breakfast Sandwiches
Maybe you’ve got a long day of hiking ahead of you. Fishing maybe? Or maybe you’ve got a sizable group to feed for breakfast and you want to accommodate several different diet needs. No worries, I’ve got you covered! Fireside breakfast sandwiches made from English muffins or gluten-free biscuits paired with eggs or egg substitute, bacon, sausage or vegetarian are the perfect start to a terrific day.
Why it works
When you’ve got a large group at the campsite it’s not uncommon to have at least one person with diet restrictions. This recipe allows you to alter ingredients to accommodate multiple diet types all without compromising on flavor or making anyone feel left out. Best of all, you can freeze these weeks ahead of time then throw them in the cooler when it’s time to go. Start the coffee and warm the sandwiches firesides and you’ll be ready to take on the day!
Who’s going to love it
Friends who are looking forward to chatting it up over coffee in the morning while waiting for the rest of the breakfast to warm up. The versatility is what makes this recipe great. You can individualize so everyone’s needs are met. Slow warm up over low heat is key for this reheat. So, find a cozy seat by the fire and enjoy some coffee while you wait.
Things to consider
What are you going to serve with this? I’m thinking a lovely fruit salad and maybe a yogurt parfait spread where you pick your own toppings. Also, slow warm up over low heat is key for this reheat. So, find a cozy seat by the fire and enjoy some coffee while you wait.
Watch the video above for more directions. It’s quick, under 4 minutes!
Let’s get started!
- Whole wheat English muffins and/or gluten free biscuits
- 4 large eggs or egg substitute
- 4 slices of bacon, or 4 sausage patty’s or meatless sausage substitute (cooked)
- Veggies of choice – avocado, tomato slices, onion, or salsa
- Cheese (optional)
- Aluminum foil for wraping
Tools of the trade
- I like to double wrap the sandwiches in aluminum foil before freezing and reheating. This gives you a little extra protection from all the different kinds of burn (ice and fire).
- I used Arrowhead Mills all purpose organic flour that was gluten free. This allowed me to substitute cup for cup for regular flour for the biscuits and let me add, the biscuits were fantastic!
- Egg rings
Putting it all together
- Cook the eggs or egg substitute in the rings until cooked through
- Lightly toast the English muffins or split the biscuits in half horizontally
- Brush all sides of the muffins or biscuits with olive oil
- Layer the muffins or biscuits with egg, sausage or bacon and top with the other half of the muffin or biscuit.
- Double wrap the sandwich in aluminum foil and freeze until you are packing for the trip.
- Let the sandwiches thaw at least 50% before reheating.
- Reheat over indirect heat. Place the sandwiches on a grate over the campfire or keep them close to warm coals on a rock. Additionally, a cast iron dutch oven would work just fine (so will the oven in the camper.) Just remember slow and low reheat is key.
- Once warm, add cheese, avocado, tomatoes, whatever makes you happy!
- Warm up the coffee and have a lovely start to a beautiful day.
Watch the short video for a demo. You’ll love it!
