Camp Muffin Sandwich
English muffin, egg, cheddar, and Canadian bacon, cooked in one pan at the trailhead.
- calories
- 470
- weight
- 6.5 oz
- cal / oz
- 72
- protein
- 26 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Grill grate
- Car camping
- Basecamp
- Day hike
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| English muffins | 2 | split at home so you are not hunting for a knife |
|---|---|---|
| Eggs | 2 | carry in a hard case, or use a shelf-stable egg carton |
| Sharp cheddar | 2 slices | cut from a block, it keeps better than pre-sliced |
| Canadian bacon | 4 slices | sealed deli pack, cooler only until opened |
| Oil or butter | 1 tsp |
Method
- Set the pan over medium heat and toast the muffin halves cut side down, dry, until they take color. Pull them out.
- Lay the Canadian bacon in the same pan. About a minute a side, until the edges curl.
- Push the meat to one side, add the oil, and crack in the eggs. Break the yolks with the spoon and fold them until set. Runny yolk on the trail is a mess you carry all day.
- Put the cheddar on the hot eggs, cover the pan with a lid or a plate for thirty seconds, and let the residual heat melt it.
- Stack meat, egg, and cheese on a muffin bottom, put the top on, and press down.
This is one pan doing four jobs in sequence, which is the only reason it is worth cooking at a campsite. Toasting the muffins dry first gives the bread a crust that stands up to the egg. Everything after that lands in the fat the meat leaves behind, so there is nothing to wash between stages.
The cheese melts off residual heat under a lid, not over flame. Cheddar left on the burner splits and slides out the back of the sandwich. Cut it from a block rather than carrying slices; the block survives a warm cooler and a long drive, and it grates into the egg if you would rather melt it that way.
Packing
Muffins ride in a hard-sided container or they arrive as crumbs. Eggs, cheese, and Canadian bacon stay in the cooler; the bacon pack goes on the ice, not the lid.
Variations
- Assemble at home, wrap each sandwich in foil, and reheat on a grill grate over coals for six minutes a side.
- Swap the eggs for a shelf-stable egg powder and the meat for a foil pouch of ham if you have no cooler.
https://homeandkind.com/blogs/food-recipes/how-to-make-the-best-breakfast-sandwich