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Easy Camping Breakfast - Bacon Egg and Ham Waffle Bake
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Aug 23, 2023
Recipe below: Used in this video: Full on Fancy apron: https://kentrollins.com/ 12" Lodge Dutch oven: https://www.amazon.com/shop/cowboykentrollins Finex skillet: https://finexusa.com/ Mair Dutch oven lid lifter: http://mairdutchovenlifter.com/ Salt and Pepper holder: https://www.amazon.com/shop/cowboykentrollins Easy Camping Breakfast Recipe: Bacon and Ham Waffle Bake 6 slices thick cut bacon, chopped into bite sized pieces 1 stick butter, melted (divided)
View Video Transcript
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Hey, y'all looking for a good quick and easy breakfast camping recipe
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I am too. Folks, that ain't it, but stick around, I'm fitting to show you one that is a waffle
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bacon, egg, and ham. Whoo! You're gonna love it. Hey, thank y'all for stopping by
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It is a great day. My name is Kent Rollins and welcome to Cooking with Cowboy Kent
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What do we do here? We make dishes that are simple, hearty, and easy to fix, but they will please the whole crowd
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And if there is some new viewers out there, oh, let me put my arms around you and give you a hug
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We are so glad you're here. Mother Nature has turned the light on
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It has rose up over the hill and we are fast approaching the pastime of breakfast that it might nearly be brunch
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But I'm always looking for an easy camping recipe. one pot dish all in the deal easy to do we're going to need a 12 inch dutch oven but if you
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ain't got one you can do this in the house and just like always shan will have everything you
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need to know in the little description down below but we have over there on old bertha
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melted a whole stick of butter now i ain't wanting you to use it all but i am wanting you to use
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about half of it and just pour it right in there and would you say that's half shan i need your
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opinion. Yes. Okay. Shan is measured in metric liters and kilometers and she allows that that
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is pretty close to half. Now folks, if Shan will pan around here everywhere just so y'all can see
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because I want y'all to make sure that you don't see it because I've been looking for it and
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an IHOP ain't one here and I do like a waffle. So you can use a waffle of any kind but I'm just
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telling you, to get you some of them waffles that is frozen, let them thaw just a little
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because they are the foundation of this great treat. I like to sort of tear them in half
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so I can make sure that everybody fits in here well. And it'll take five to six to seven
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waffles depending on what you're putting this in. We're going to put this in right in here
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to make sure it fits. And you can get creative and cut them however you want. We're going
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to set this aside for just a little bit. How many? No, it's not four. Six, yeah. That's how many
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cackleberries we got today in a mixing bowl of some apparatus. Now, I need you folks to also
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comment and let me know when you try these recipes, how they come out. Did you cook them while you was
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camping? Did you cook them in the house? Did you cook them in the backyard? But remember, most of
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did you share them with a friend or a neighbor. That's what it's about
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So we gotta have some mayo. Y'all gonna make them light and fluffy
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and they are gonna be some of that good but we ain got no spoon Sweat running off me like a cow peeing off a 40 bluff on a flat rock So we have us a mayo
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spooning apparatus and it calls for about a fourth of a cup so in she goes
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That gnat folks would have eat just fine but I really don't like him. We're going
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to about a half a cup of cream, heavy cream. What do you call it
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A whisk-a-later. I would say that was smooth and creamy. At this point in time
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we're going to have a little black pepper that is coarsely ground, a pinch of salt
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and people asking, where do you get that fancy little wooden salt
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and pepper deal you have? Well, Sham's got that in the little description down there as suggested products that we use
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Let's give her one more stirring. Look here. We have that butter
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We're going to pour some right across here like this. Next comes what
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The egg cream mayo mixture. And hang on, folks. So I'm gonna run over here and get that fine neck skillet full of bacon so we can put something in it
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Be sure now the next video after this one, we're gonna be doing a review on this fine, fine neck skillet
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So be sure and stick around. I like to drain the grease out. Give everybody a good sprinkling
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I like to cook this half done, but you can see I got busy and old Bertha decided she'd cook it nearly all the way done
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But it'll still turn out just right. chopped ham with mine. You can use sausage
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You can use chorizo. You can use whatever you got on ham
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But make sure that you have plenty of meat. You can just cover it up with bacon more and more and more
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This is about a cup of diced up ham. And I'm going to put it on there
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and then I'm going to spread it out a little more to make sure that everybody is well covered
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so when you dish down in there, you making sure you get some meat
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I've been to them deals, folks, to where you're going to eat something and you reach in there and you get something
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and they claim it has some meat in there and you can't find it. That's what we call a mystery meat ingredient
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You don't even know it's there. So, folks, I'm going to let that sit there
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and rest just a minute while I get this next topping ingredient ready to go
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We have just got through putting together our little gravy concoction mixture here
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which was two packets of just peppered gravy mix. Don't go by the instructions it calls there for
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Use a cup of cream and a cup of cool water. Stir it up
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We're gonna pour it right over this. It is gonna become the topping layer
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of the scrumptious goodness So we gonna just pour it all around here I want you to watch right here as I turn this around Did you see it
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No, you did not. A Dutch oven does not have a knob or a timer that says, ding, I'm done
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But remember, we've taught y'all how to cook in these deals. We've got some coals in Obertha
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We're going to cook it on a tall trivet. Pretty low heat on the bottom
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Pretty good heat on the top because it don't take much to get them waffles browned up right there
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So y'all ready to eat? We can't eat till we get it done. So let's get after it. Oh, and I like to run over a beagle
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For those of y'all who haven't met Bertha, this is her. Now, Shan, y'all know I love her. Oh my gosh, she is the best woman I ever seen
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but this is the hottest woman I've ever seen. Be sure you shake them ashes out there
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Remember, we've told you a lot about that because ash insulates, it don't cook
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And today we're cooking with a little mixture of oak and mesquite
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Folks, you've seen me dig them coals out of old Bertha. A little light around the bottom
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bring them out away from your oven just a little because we don't want to burn them eggs and them waffles
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that soak through there on the bottom. You can go pretty heavy on the top because we can see the top
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Ain't no breeze today, but we will still rotate to regulate heat as we go along
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And cooking this probably ain't going to take maybe 10 to 15 minutes in a Dutch oven to get this done, so stick around
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It's time to check it. It is. As you can see, I got me a trivet over here for what
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To put the lid on. Ooh, looky there, what's happening. Them waffles is jumping up there
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You can see them eggs, how they begin to set. It's still just a little jiggly
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We're gonna give it a rotation. We are nearly there on that bottom
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We'll be able to take off that bottom heat there in a minute and just finish it. it on top. Now folks, I'm looking for that bottom to set up. Them waffles don't have to cook long
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but I want them to sort of poof up just a tad. And that egg, you'll begin to see it set. It'll
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get that old yellow color, but it'll get a little springy to the touch. And we can probably come off
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that bottom at the time. I don't know if y'all know it or y'all got to deal with it in y'all's
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kitchen, but there's a lot of creatures out here in Mother Nature's kitchen that tend to show up
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when you cook, especially if it's hot. So let's check it and see
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Uh-huh. You can see them waffles is poaching. We're gonna go ahead and pull this off the bottom
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Let that top go ahead and brown up. Make sure you check that heat when you bring it off
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so that top can go ahead and brown and set up Okey Thank you Okie dokie
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As you can see folks, it didn't take long to really cook this deal. The waffles browned around the edge
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Everything is sort of springy to the touch. The eggs set up there good
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Them waffles will bubble up and try to jump out of there every once in a while on occasion
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Just poke your air hole in them if you have to. Let them back down there
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brown pretty easy on the top, that bottom don't take long to cook. Let it cool before
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you get a bite, cause it'll burn the hair off of ya, I promise. And I'm just gonna see
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if it's... Ha-ah! Ha-ah-ah! You can see we got some ham, some bacon, some waffles, some egg. See that white gravy mix
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in there. Now I'm going to address this to the southern folk, everybody that growed up in my
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neck of the woods and eat at them old greasy spoon diners that were some of the best breakfast you
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ever eat in your life. You remember them old buttermilk biscuits you used to get and they'd
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pour that gravy on them and they'd sit there and soak it up and when you reached in there and took
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a bite of that, it's just a light and fluffy, I think as Shan would say, maybe quiche-like mixture
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going on but folks this is some fine dining right here get the waffle as the base but it don't taste
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like waffle no more tastes sort of like a buttermilk biscuit that sits there and soaked in that butter
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all of it come through the top but then you top it back off with that bacon and ham layer that
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gravy mixture on there it's it's all your basic food groups you need at one time in a dutch oven
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and it's easy to fix that's why i call it an easy camp breakfast and it'll feed a lot of folk
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I hope you enjoyed this. It was a little hot, humid, and a little bug infested at times as creatures were flying by here, there, and yonder
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And some of them even bit me. But it's okay because it's worth it to get to share this with y'all
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You can do it outside in the backyard. You can do it on a camping trip. You can do it for a breakfast anytime in the house
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Now, remember, Shan will have everything you need in the little description below
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Recipe, everything. It'll always be there. But, folks, I got a little something special I want to say
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I tip my hat and I thank you to all our service men and women and our veterans who have kept this
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country free and safe and that's what it's all about folks and we get so many emails and comments
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from them that say hey Kent y'all sort of keep our life normal sort of like watching home we
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tune in and watch y'all so we appreciate it we do we don't take that for granted and I have a very
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special shout out today to a dear friend of mine Roger Bianco my friend stay safe stay strong me
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to be counting on you watching so you can help us out on future videos, okay? So, I ask you to
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hit that subscribe button down there on the bottom, but also share the videos with your
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friends and family, but also share the food. God bless you each and every one. Hope you have a safe
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day above the grass, and don't forget to share
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