SANDRA'S HEARTY CAMP BREAKFAST

Children truly enjoy helping prepare
 this recipe. It is a very fun weekend-breakfast
 to involve your family in making,
and then savoring the rewards afterwards...

Servings: (6)

Prep: 15 Mins. | Bake: 15 Mins.
Posted: by Sandra at

--Equipment: Nonstick 12-tin muffin pan

INGREDIENTS

***First set of 6 tins:
1 lg. russet potato, pre-baked, cooled, and shredded
1/8 teaspoon onion powder
ground pepper, to taste
3 slices of bacon, cooked, and crumbled (reserve bacon drippings)
6 eggs

***Remaining set of 6 tins:
1 (8.5 oz.) box jiffy corn muffin mix
1 egg, beaten
1 (10 oz.) can of mexican corn, drained
1 (4.5 oz.) can of mild diced green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

DIRECTIONS

Preheat oven to 400 degrees. Meanwhile, brown the bacon, and cut into crumbles, and set aside. With a paper towel, grease the muffin tins well with reserved bacon drippings.

Shred the potato and place equally amongst the first six tins by pressing into bottom and sides to form cup shapes, and then lightly sprinkle potato cups with onion powder, and ground pepper to taste. Sprinkle bacon equally in the potato cups, and then gently drop in one egg on each.

For the remaining six tins, mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Equally spoon the cornbread batter into remaining empty six tins.

Bake for 15 minutes, or until cornbread is done (when a toothpick inserted comes out clean) - enjoy!


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Tip: Bake potato ahead of time by scrubbing and piercing it, and place on a microwave-safe dish, and then cook on high for 5 minutes in microwave, letting it cool, and then store in refrigerator until ready to use. You can also prepare the bacon before hand to save even more time, and store in the refrigerator as well ~~ I generally added a bit of shredded gruyere cheese on the outer rim of the egg before baking tins...so the yolks still take center stage -- mmmm...another option.

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