Published On Aug 20, 2018
Recipe below:
Used in this video:
Full on Fancy apron: https://kentrollins.com/
12" Lodge Dutch oven: https://www.amazon.com/shop/cowboyken...
Finex skillet: https://finexusa.com/
Mair Dutch oven lid lifter: http://mairdutchovenlifter.com/
Salt and Pepper holder: https://www.amazon.com/shop/cowboyken...
Easy Camping Breakfast Recipe: Bacon and Ham Waffle Bake
6 slices thick cut bacon, chopped into bite sized pieces
1 stick butter, melted (divided)
5-6 frozen waffles, slightly thawed
6 eggs
¼ cup mayonnaise
1 ½ cups heavy cream (divided)
Salt and pepper, to taste
1 cup diced ham
2 (2.75 oz) packets gravy mix
1 cup water
-Cook the bacon until about half to ¾ done. Place on a paper towel and set aside.
-Pour half of the butter in the bottom of a 12-inch skillet or Dutch oven. Tear the waffles in large pieces and place in the bottom of the skillet/Dutch oven to create a single layer. Pour the remaining butter on top of the waffles. Set aside.
-In a small mixing bowl, whisk together the eggs, mayonnaise and ½ cup of cream. Salt and pepper, to taste.
-Evenly top the waffles with the bacon and ham. Pour the egg mixture over the waffles.
-In a small bowl mix together the gravy packets, water and remaining 1 cup of heavy cream until smooth. Pour over the waffle casserole.
-If cooking indoors, bake at 350 degrees F for about 25 minutes, or until it springs back to the touch and is lightly browned.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
