All recipes are for one packet or one person.
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Breakfast Sausage and Egg
(This turned out surprisingly delicious. The egg did not leak out of the nest or packet.)
1/4 lb breakfast sausage (we used bulk sausage although link would work, too)
1 large potato, grated
1 egg
Spray a piece of foil. Press the sausage into a patty in the center. On top of the sausage, mound the grated potatoes and form them into a nest. Crack a raw egg into the center of this nest. Season with salt and pepper. Seal foil, keep upright until cooking.
We cooked this for 15 minutes on one side then turned it over and cooked it for 5 minutes on the other side. The egg actually cooked inside the nest. It looked professional and tasted wonderful. Total cooking time: 20 minutes.
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Breakfast Potatoes
2 slices of raw bacon
1 large potato, sliced
1/4 c. onion, sliced
1 T. oil
Spray a piece of foil. Lay bacon on bottom. Toss potato and onion slices in oil. Put them on top of the bacon and season with salt and pepper or anyway you want. Seal foil and cook.
Cook for 10 minutes on one side then turn it over. Cook for 10 minutes on the other side. Total cooking time: 20 minutes.
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Scrambled Omelets
(While this is not a tin foil dinner, it works very well in a pot of boiling water over the campfire, grill, or home stove.)
1 quart sized resealable bag for every person
2 eggs per person, (no more per bag, or these don’t seem to work as well).
1 tsp. butter
Favorite omelet toppings such as grated cheese, cooked and crumbled bacon, ham pieces, olives, mushrooms, tomatoes, onions, etc.
Place the eggs, butter and your choice of toppings inside the bag. Seal it well, making sure all the air is pressed out of them. Through the sealed bag, knead the ingredients together and scramble the egg. Place the bag inside the boiling water. These will cook in five to ten minutes, depending on how many bags are in the water and how hard the water is boiling. Eat right out of the bag.
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French Toast in Foil
(Please note the Sticky Alert at the bottom!)
1 T. butter
1 egg
1/3 c. milk
1 tsp. vanilla
2 slices of bread per person
cinnamon sugar
syrup or jam
Spray foil, then smear butter on the foil. Beat the egg, milk and vanilla together. Dip the bread in the egg mixture. Place the bread side-by-side on the foil, do not stack them on top of each other. Sprinkle bread with cinnamon sugar. Fold and seal well. Cook in a relatively flat area.
Cook 4 or 5 minutes each side. Watch this close because it will burn quickly if the coals are too hot where you put it. When opening, leave the sides up to form a bowl and add syrup or jam before eating. (Sticky Alert: cut the toast with the side of your fork, not a knife, or you will cut/poke right through the foil and get syrup all over you! Jam is safer, especially for small children.)
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For more ideas, check out "Roughing It Easy at Girls Camp" by Dian Thomas. Terrie Lynn Bittner wrote a review of Thomas' book that's still available on this site. Read what she said under the "Reviews" subject on the LDS Families' home page. You'll find it under "Books - General". And remember, you don't have to be at girl's camp to benefit from this great book.
Roughing It Easy at Girls Camp
Young Women Outdoor Cooking Book 1: Camp Suggestions
