Low-Fat Campfire Breakfast Casserole

Low-Fat Campfire Breakfast Casserole

(6 servings)    Printable Version
  • 1 carton egg substitute (approx. 10 oz.)
  • 1/2 can evaporated milk (low fat or fat free)
  • 10 oz. 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 1/2 cup low fat shredded cheddar cheese
  • 1-2 tsp. dry mustard (optional)
  • 1 cup of your favorite vegetables (onions or mushrooms or peppers etc.)
  • salt and pepper to taste
  • dash or two of cayenne pepper (optional)
Spray a 9x13 cast iron pan with Pam or brush with melted butter. Cook sausage and vegetables in a skillet, breaking it up while cooking it. Remove and set aside. Tear bread up into small pieces and put in bottom of pan, then layer the meat and vegetables on top of bread in bottom of pan. Pour in eggs, milk, spices and cheese.

Cover with aluminum foil (if available). 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. This will take approx 25-30 minutes.) If cooked in an oven at home - bake at 325 for 35 minutes.




This recipe is great tasting and can be made at home or when you go camping.

Mr Breakfast would like to thank HollyMartel for this recipe.

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