Camp Favorites

We all live hectic, busy life styles. To ease our schedules and help use get through the week I spend my Sundays food preparing for our week. Its no different when we are heading on vacation. If it can be made before hand that is the route I go.

These 2 recipes are so easy and are a staple in our house. Prepping allows us to spend more quality family time together. Throw them in the freezer then grab and go. Nuke them for 45 seconds and enjoy.

When I prep both these recipes for our camp trips. I will load them into the cooler frozen. They will thaw out. I usually put a couple of each in ten foil to heat up over the fire or you can put then in a sauté pan and heat on your camp stove.

Egg & Sausage Burrito

1 package of Sausage. I use Bass Farm Country pork sausage.
12 medium eggs
Garlic powder
1 1lb package of Fiesta Blend cheese
10 pack of flour tortillas

Preheat a medium saute pan over medium-high heat and cook sausage until it is done. Add garlic power.

Drain sausage on paper towels while you cook your eggs. Retain enough grease to scramble your eggs

Remove from heat and add the sausage to eggs and mix well.

To assemble, take spoon full of the sausage & egg mixture and place it in the middle of a flour tortilla. Sprinkle some fiesta cheese on top and then fold into a burrito.


Wrap them individually with saran wrap and place in the freezer.

To heat up, place a frozen burrito still wrapped with saran wrap in the microwave for 45 sec. Be careful when you unwrap it, it will be HOT. If the burrito is thawed, then heat up for approx. 30 seconds in the microwave or throw on in a pan and cook over med. heat flipping it a couple of times.

Ham & Cheese McMuffin

1 package of English Muffins
1/2 lb of Black forest Ham deli sliced
Sliced American Cheese (Switch it up some and try Cheddar or provalone)
6 pre-cooked eggs.

First start with cooking your eggs. Pre-heat your oven to 375. I used medium sized ramekins. Spray each ramekin with cooking spray. Break 1 egg into each ramekin. Use a dash of salt and pepper. Bake 15-18 minutes for soft-cooked yolks, or 20 minutes for hard-cooked yolks. Remove from oven and let them cool. 

Remove the eggs from ramekins and set aside for assembly.

Get the remaining ingredients ready for assembly.

Take a muffin, place 2 slices of ham, then 1 egg and 1 slice of cheese.

Wrap individually with saran wrap and freeze.

To heat up, throw it in the microwave for about 40 seconds and enjoy.

Bacon Jam!!

Ok, Some of you might be scratching your head on this recipe. This is the tastiest thing ever! Throw a spoon full on a burger, cracker or just eat plain by it's self. You will not be disappointed with one.

I found this recipe on Pinterest of course. The original post can be found here. It was very simple to put together and once you put in the crock pot, you leave it and forget about it. Well you can't really forget about it because it makes the whole house smell like a lovely bacon melody. Its a little salty and sweet and so damn good (excuse my french).

The line up for the show

Bacon Jam!!!

• 1-2 lb Bacon chopped
• 2 yellow onions diced
• 3 garlic cloves - peeled and minced or smashed
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

I love using the Bacon ends and pieces because it yields thinker, bigger and more bacon to me. Plus it's a lot cheaper then buying packages of bacon strips. Either way you go, you won't be wrong. 

Chop the bacon and add to the pan. Cook med - high heat until it is almost done. Then transfer to paper towel lined plate to drain. Drain off fat from skillet and reserve a couple tablespoons for onions. 

Dice the onions and garlic and add to skillet. Cook onions until they are translucent; about 6 minutes. 

Add the vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.

Add bacon to mixture and combine. 

Then transfer mixture to a crock pot and cook on low, uncovered for 3 1/2 to 4 hours.

Now transfer to a food processor and pulse until coarsely chopped. Add the Jam to airtight containers or mason jars. Let it cool completely and store in the refrigerator for up to 4 weeks. 

I put this jam on burgers and grill cheese sandwiches. You could grumble some on a salad, spread it on a bagel or toast; what ever you want to. It complements just about any dish.  

If I use this jam for with cheese and crackers, I will heat it up in the microwave for a min or 2. This helps with the spreading. You don't have to do this at all. The taste is wonderful cold or hot! Enjoy!