Breakfast Roll-Ups - Great for Travel Kitchens and Camping

You are travelling and have a small kitchenette, camp stove or RV kitchen. This means limited cooking ingredients and equipment. So how can you make a great breakfast-to-go that doesn't involve a Pop Tart or cereal?

My solution was a breakfast roll-up. It was fast and delicious, plus I could make it in my min-kitchen. Here's the recipe:

2 slices of bread, crusts removed, rolled flat with a glass

1 Oscar Mayer P3 Protein Pack (I used smoked ham) Use only meat and cheese.

1 egg beaten

Butter or cooking spray

Cook scrambled egg in frying pan with cooking spray or butter. Press short edges of bread slices together to form rectangle and butter one side. Place egg, cheese and ham (from P3) on the unbuttered side of the bread and roll (jelly roll style). Place roll (seam side down) in heated skillet and brown bread rotating to brown all sides. Snack on nuts from P3 as you prepare your breakfast.

Enjoy!

Breakfast Casserole

This is a great casserole to make overnight and have ready for guests in the morning. It is easy to make for a large group. Our church served this for Easter Sunrise Services, which is how I got the recipe.

The homeless ministry where I have volunteered makes this casserole by using any available buns or bread broken up to cover the bottom of the pan, instead of bread slices. This seems to work just as well and is a good way to get rid of extra or dry bread.

Here is the recipe:

Cheese and Bacon Breakfast Casserole

Ingredients:

8 slices of bread (opt. remove crusts)

2 c. shredded mozzarella cheese

2 c. cheddar cheese (sharp give more flavor)

10 slices of bacon cooked and crumbled (sausage may be substituted)

6 eggs

 3 c. milk

½ tsp. sale

Dash of pepper

Soft Margarine

Directions:

Butter bread and arrange it in the bottom of a 9x13 pan. Top with cheese and bacon. Mix the rest of the ingredients and pour over bread, cheese and bacon. Set in refrigerator overnight. Bake at 350 degrees for 45-50 min. Serves 12.

Sour Cream Coffee Cake

This is a very moist coffee cake, and one our family has enjoyed for years. It also freezes well.

2 sticks of margarine
1/4 tsp. salt
1 tsp. butter flavoring
2. c. flour
12 oz. sour cream
2 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking powder

Topping:
6 Tbs. sugar
1/2 tsp. cinnamon
1 c. chopped pecan
Mix together thoroughly.

Cream  together margarine, sugar, salt and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together and add to margarine mixture. Add butter flavoring and fold in sour cream. In greased bundt pan or 9x13 or 10x10 pan, pour 1/2 of the coffee cake mixture. Sprinkle 1/2 of the topping over cake mixture. Spread the remainder of the cake mixture into the pan and top with remaining topping. Bake at 350 degrees for 50-60 min. Frost, if desired with white icing.