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After trying Pamela's frozen breakfast bagels and tweaking that recipe to my family's taste, I decided to give the idea of pre-cooked and frozen eggs a try on a recent camping trip. The result, I decided, was post-worthy. For those of you familiar with camp irons or pie irons, if you've tried doing bacon and eggs sandwiched between two slices of bread, the result may have been rather messy, since the bread is usually toasted to perfection long before the egg is cooked. This recipe will fix that.
Units: US | Metric
Serving Size: 1 (102 g)
Servings Per Recipe: 12