Category: RV Breakfast

What You Will Need:

• 2 apples, peeled, cored and diced into small chunks
• 1 1/2 cups of coconut milk
• 1 1/2 cups of water
• 1 cup steel cut oats
• 2 tablespoons brown sugar
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon
• 1/3 teaspoon sea salt
• 1 teaspoon vanilla

What You Will Need:

• 2 apples, peeled, cored and diced into small chunks
• 1 1/2 cups of coconut milk
• 1 1/2 cups of water
• 1 cup steel cut oats
• 2 tablespoons brown sugar
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon
• 1/3 teaspoon sea salt
• 1 teaspoon vanilla

What You Will Need:

• 1 package of crescent rolls from the fridge section
• 1/4 cup of sugar mixed with 1 -2 tablespoons of cinnamon
• Wooden Skewers
• Powdered sugar mixed with a dash of milk to form a drizzle glaze

What To Do:

• Mix the cinnamon in sugar in a small paper bowl.
• Pull the rolls apart and wrap them all around the wooden skewer.
• Roll the wrap in the cinnamon and sugar mix.
• Place a grill on top of the fire. (Be sure to use non stick spray on the grill prior to heating it!)
• Place the roll sticks on the grill over the campfire and turn often.
• In 5 minutes your cinnamon sticks will be done!  Cover them with a light frosting drizzle and serve with fresh fruit.

What You Will Need:

• A mini muffin pan and spray oil
• 1/4 cup Chopped onion
• 1/4 cup Chopped green pepper and red pepper
• 1/2 cup Shredded cheese
• Salt and Pepper
• 1/2 pound breakfast sausage.
• 6 eggs, whisked

What To Do:

1. Heat oven to 350 degrees and spray your muffin pan.
2. Cook breakfast sausage in a skillet and when nearly done, saute the onion and peppers in the same pan. You want the sausage, crisp and the onion & peppers soft.
3. Whip your eggs in a bowl and add the salt and pepper. I like to toss in a bit of basil or Italian seasoning as well.
4. Add shredded cheese of your choice to the egg mixture.
5. Let the meat and peppers cool a bit and then spoon them into the bottom of the muffin tins.
6. Cover the meat mixture with the egg mixture. Only fill them to half full.
7. Carefully transfer into the oven and cook for 10 minutes or less. Check the center with a toothpick to ensure the eggs are fully cooked.
8. You can cook these in full size muffin tins but it will take at least 20 minutes. Adjust time accordingly.
9. Remove from the oven and let cool a bit before serving.  These are great with fresh fruit or pancakes!

Ingredients

• 1/4 cup butter, cubed
• 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
• 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 12 large Nellie’s Free Range Eggs, lightly beaten
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Directions
In a deep 12-in. cast-iron or other ovenproof skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are lightly browned, turning once.
Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.

Ingredients

• 1  pound(s)  country sausage
• 1  medium onion
• 2  Tbsp  flour
• 2  tsp  chicken boullion powder
• 1 1/2  Tbsp  milk
• 1 – 2  tubes packaged biscuits

Directions:

Preheat oven & bake biscuits as per directions. Brown sausage & onion. Add flour & brown slightly. Add boullion & milk. Bring to boil & reduce heat to simmer until thickened. Serve over split biscuits.