1 bag diced or shredded potatoes (frozen works great or precook your own at home and bag)
1 carton egg beaters (or egg substitute)
2 cans sliced mushrooms
1 cup diced cooked ham (or turkey)
1 bag shredded cheddar cheese
Spray foil casserole pan with cooking oil. Place potatoes in bottom of pan and spread out evenly. Add diced ham and mushrooms on top of potatoes. Pour egg substitute over all ingredients. Top with cheese. Cover with foil and place over campfire. Stir occassionaly to prevent bottom from scorching. Once eggs have cooked through, remove from heat and enjoy. We like to eat it straight out of the pan…. less dishes to clean.
Posted in Recipes, Uncategorized and tagged Camp Breakfast, Camping Recipe, Ham and Egg Casserole by Elizabeth with no comments yet.