Who doesn’t enjoy the smell of breakfast being cooked over an open campfire? I know I do, but I’m not a morning person so there was always that delemma of loving to have breakfast cooked over a campfire but really loving having to get up early enough to make breakfast, so this recipe – for a make ahead gourmet breakfast casserole – works! Make it ahead and keep stored in your cooler or ice chest, packed right in the baking dishes you cook (and serve) in, and just pull it out at camp, set it on the campfire grill, and allow it to warm through. Whaala! Homemade deliciousness – with practically zero effort. Now that’s my idea of a great camping experience!
1 c. half and half
8 oz sliced mushrooms
3/4 to 1 cup sliced roasted red peppers
1/4 to 1/2 c shallots (thinly sliced)
1 lb mild Italian sausage (breakfast sausage also works well)
1/2 to 3/4 cup shredded sharp cheddar cheese
2 tbsp olive oil
12 slices bread (with edges trimmed)
Butter or Non-stick spray
Bake in a preheated oven, at 375 for 40-50 minutes (basically until the egg mixture is nicely set)
The basic ingredients (shown below):
Brown the sausage, and drain (if necessary):
Saute the mushrooms in the olive oil (below).
Liberally grease your individual baking dishes with butter or cooking spray, and layer the bottom with the trimmed bread (3 slices per dish).
Mix together the remaining ingredients and distribute evenly between four baking dishes. Bake in a preheated over at 375 degrees for 40-50 minutes.
Allow to cool and seal the baking dishes with their lids, then store each in its own gallon sized, Ziploc bag (for waterproofing) in your cooler or ice chest. When ready to reheat, just pull out of your cooler or ice chest, remove the ziploc bags (and lids), cover each with a square of aluminum foil (for even heating) and place directly on the campfire grill. Once heated through, the casserole is ready to serve and eat – in the very same baking dish it was cooked in. Campfire cooking doesn’t get any easier than that…