Breakfast English Muffins [camp fire]
Servings: 3 to 6
  • 6 eggs
  • 1/4 cup [60 mL] green onion slices
  • 1/2 sweet red pepper, membranes removed and seeded, diced
  • 2 tablespoons [30 g] margarine
  • Salt and pepper, to taste
  • 3 English muffins, halved thickwise using a fork
  • 3/4 cup [190 mL] chunky salsa
  • 12 Cheddar cheese strips
  • Prepare a charcoal fire on the spot provided on your site; preheat until medium-hot.
  • Beat together eggs, green onion slices, sweet red pepper dices and salt into a disposable al bowl.
  • Into a disposable aluminum pan, melt margarine on rack over medium-hot embers.
  • Pour in eggs mixture stirring until set.
  • Arrange each English muffin half onto a heavy sheet al foil large enough to wrap it in.
  • Evenly spoon eggs mixture onto cut sides each muffin half.
  • Evenly garnish each with chunky salsa, then top with each with 2 strips Cheddar cheese.
  • Tightly wrap each muffin half into al foil.
  • Transfer on rack over medium-hot embers for approximately 10 minutes, to melt the cheese, before serving.