Canadian Bacon, Tomato, and Egg Campfire Stacks

May 25, 2017


Whether you're heading to the great outdoors or having a stay-cation this Memorial Day Weekend, you gotta try these scrumptious egg sandwiches. Canadian bacon, fresh tomatoes, and eggs are stacked high on toasted English muffins then seasoned with a flavorful blend of mayo, lemon juice, and smoked paprika. Enjoy outside with a hot mug of coffee or cocoa.

This delicious breakfast recipe is from our feature of The Outdoor Adventure Cookbook by Coleman. Get 3 more delicious campfire recipes here, like the S'Mores Cookie Cake; Cinnamon Biscuit Bites with Brown Sugar-Caramel Sauce, and a Southwest Chilaquiles Skillet Breakfast. All are made in just one skillet!

Excerpted from The Outdoor Adventure Cookbook by Coleman. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Hands-on: 20 minutes | Total: 20 minutes | Serves 4

"Serve this hearty breakfast sandwich before a day of hiking. The lemony mayonnaise complements the smoky bacon, elevating this sandwich to the highest peak."

4 English muffins, split and lightly buttered on cut sides
3 tablespoons unsalted butter, divided
8 Canadian bacon slices
6 large eggs
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
1⁄4 cup mayonnaise
1 tablespoon fresh lemon juice
1⁄4 teaspoon smoked paprika
4 ripe tomato slices (from 1 medium tomato)

1. Heat a camping stove to medium-high (about 375° to 400°F), or fit a grilling grate over the direct heat of glowing embers. Preheat a 10-inch cast-iron skillet on the camping stove or grilling grate 5 minutes. Place the muffin halves, buttered side down, in the skillet, and cook until lightly toasted, 3 to 4 minutes. Remove the muffins from the skillet, and set aside. Melt 1 tablespoon of the butter in the skillet; add the bacon slices, and cook until lightly browned, about 2 minutes per side. Remove the bacon slices from skillet, and set aside. Wipe the skillet clean.

2. Whisk together the eggs, salt, and pepper in a medium bowl until combined. Melt the remaining 2 tablespoons butter in the skillet; add the eggs, and cook, without stirring, until the eggs start to set on bottom. Continue cooking, stirring occasionally, until desired degree of doneness.

3. Stir together the mayonnaise, lemon juice, and smoked paprika. Place one bacon slice on the toasted side of each of four muffin halves; top evenly with cooked eggs. Top each with one tomato slice, another bacon slice, and a dollop of lemon mayonnaise. Cover with the remaining muffin halves, and serve immediately.

Think Like a Scout
To save space in your cooler, you can crack and gently mix the eggs at home, and then use a funnel to pour them into a water bottle or other leakproof container. They’ll store safely for a couple of days once out of their shells. When you’re ready to cook, just give them a gentle shake and pour them into the skillet. If you prefer to bring whole eggs, use a Coleman® egg container to safely store them in your cooler. It’s also handy for transporting hard-boiled eggs.