Over the campfire, the camp stove, or in the RV kitchen, a cast iron skillet is truly versatile. Check out our recipes for Campfire Breakfast Strata and Campfire Peach Crisp.
Campfire Breakfast Strata
Serves 4
This hearty breakfast strata can be customized to your heart’s content. We love using leftover meat and veggies to speed up the prep time and use up any leftovers.
Ingredients:
- 4 cups bread (cubed)
- 2 cups milk
- 8 large eggs
- 2 cups shredded gouda
- ½ cup diced bacon (cooked)
- ½ cup crumbled & browned Italian sausage
- 1 cup sautéed mushrooms, peppers & onion
- Salt and pepper
Directions:
Whisk milk and eggs together in a large bowl until well combined, and season with salt and pepper.
In a separate bowl, mix the bread cubes and cheese, saving a handful of cheese for the topping. Add in the cooked and cooled meat, sautéed mushrooms, peppers and onions. Transfer mixture to a seasoned 10” cast iron skillet.
Pour the milk and egg mixture into the pan over the bread, cheese, and add-ins. Press the bread down to cover with liquid, and top with remaining cheese.
Let the unbaked strata sit at least half an hour before cooking.
Cover the strata tightly with foil, set over the fire, cooking for 20–30 min, moving to indirect heat halfway through the cooking time. Bake until the cheese is melted on top and the egg custard is set. You’ll know it’s set when the centre doesn’t jiggle when gently shaken, and the middle is firm to touch.
Serve immediately.
Campfire Peach Crisp
Fruit Layer
- 8 cups sliced peaches (peeled as well if you prefer)
- 3 tbsp brown sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
Topping
- 1 cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup brown sugar (firmly packed)
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup butter (melted)
Directions:
For the fruit layer, stir together sliced peaches, 3 tbsp brown sugar, and ½ tsp cinnamon, nutmeg and ginger. Spoon into a 10” cast iron skillet and set aside.
For the topping, in a medium bowl, stir together flour, oats, ⅓ cup brown sugar, 1 tsp of cinnamon, and salt. Pour melted butter over the dry mixture, stirring until it forms moist crumbs and is completely combined.
Spoon the topping evenly over the fruit layer and cover with foil.
Place skillet on a grate over indirect heat and cook for 15–25 min, checking often. Cooking times will vary.
