- This topic has 1 reply, 1 voice, and was last updated May 16, 2007 at 11:18 pm by .
- May 16, 2007 at 11:18 pm #240668Liss
2 cartons Egg Substitute (approx. 10 oz. each).
1 can evaporated milk (low fat or fat free).
Low fat sausage (such as Jimmy Dean’s 50% less fat).
You can also use a little bacon or both.
6-7 slices bread (any kind).
1 – 1 1/2 cup Low fat shredded cheddar cheese.
1-2 tsp. dry mustard.
Any vegetables like onions or mushrooms (sauteed
salt and pepper to taste.
dash or two of cayenne pepper.Spray a 9×13 pan with Pam or brush with melted butter (for camping I use the Glad Oven Ware pans that are disposable). Tear bread up into small pieces and put in bottom of pan. Cook sausage, breaking it up while cooking it and put on top of bread in bottom of pan.
In a bowl, mix eggs with milk and spices and cheese. Pour over bread and sausage. Cover and leave in refrigerator or ice chest for 24 hours.
This can be cooked in a camper oven, on a camping stove, or on a barbeque (Careful if using plastic oven ware, it can melt). If cooked in an oven, cook on 350 degree for 40-50 minutes. If cooked on barbeque or camp stove, just keep checking and cook until eggs appear done all the way through, especially in the middle of casserole.
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