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      Breakfast mcmuffins     

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beaver303
  
02/23/2013 11:23AM  
One of our favorites for day 2 traveling is McMuffins. We go early season or after frost and make use of the cool weather. Amounts are for two muffins per person.
English muffin
Jimmy Dean precooked sasauge patty vacuum sealed
Kraft single slice cheese
1 real egg

the only dirty utensil is the spatula and griddle. they can be cooked all at once or as needed. Great hurry up breakfast.
 
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SourisMan
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02/24/2013 10:05AM  
Nice idea!
 
billconner
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02/24/2013 02:41PM  
We do these a lot for Socut camp breakfasts. Canadian bacon probably packs a little better but love that sausage patty. Bagels, english muffins, or biscuits - love them all.

I better go take an extra Lipitor - just think about it is raising my cholesterol.
 
02/24/2013 07:18PM  
We have a similar breakfast except we use bagels and pre-cooked bacon.


tony
 
Chicagored
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02/25/2013 10:32AM  
Egg McMuffins are my traditional last full day breakfast. The night before, I make fresh english muffins and store them in the now empty food barrel overnight. Then I make powdered eggs with some dehydrated onions and salsa, and fry up spam singles, melting some cheese on top.

English muffins are very easy to make - just takes some time. Prepackage all the dry ingredients together, with the cornmeal in a seperate bag.

Recipe

1 tablespoon yeast
2 teaspoons salt
2 tablspoons sugar
2 tablespoons oil
1.5 cups lukewarm water
3 cups flour
Cornmeal


Mix together the yeast, salt, sugar water and oil and leave in warm place for 5 to 10 minutes. Add 1.5 cups of flour and beat for 2 to 3 minutes. Stir in another 1.5 cups of flour and knead on a smooth surface for about 8 minutes.

Let rise for 1 hour. Roll out to English muffin thickness and cut into circles or squares. Put cornmeal on a plate and put muffins on the plate. Cover with a damp towel and let rise for another hour.

Sprinkle cornmeal over the top of the muffins and fry in pan over medium heat, all together about 8 or 9 minutes each side, turning occasionally so they don't burn.
 
Chicagored
distinguished member(596)distinguished memberdistinguished memberdistinguished memberdistinguished member
  
02/25/2013 10:32AM  
Egg McMuffins are my traditional last full day breakfast. The night before, I make fresh english muffins and store them in the now empty food barrel overnight. Then I make powdered eggs with some dehydrated onions and salsa, and fry up spam singles, melting some cheese on top.

English muffins are very easy to make - just takes some time. Prepackage all the dry ingredients together, with the cornmeal in a seperate bag.

Recipe

1 tablespoon yeast
2 teaspoons salt
2 tablspoons sugar
2 tablespoons oil
1.5 cups lukewarm water
3 cups flour
Cornmeal


Mix together the yeast, salt, sugar water and oil and leave in warm place for 5 to 10 minutes. Add 1.5 cups of flour and beat for 2 to 3 minutes. Stir in another 1.5 cups of flour and knead on a smooth surface for about 8 minutes.

Let rise for 1 hour. Roll out to English muffin thickness and cut into circles or squares. Put cornmeal on a plate and put muffins on the plate. Cover with a damp towel and let rise for another hour.

Sprinkle cornmeal over the top of the muffins and fry in pan over medium heat, all together about 8 or 9 minutes each side, turning occasionally so they don't burn.
 
04/03/2013 03:50PM  
another option is texas toast instead of muffins/bagels. it is a breakfast that sticks with you.
 
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