Photo Credit
AS Food studio/shutterstock
The Editors
Yield
Makes 8 to 10 servings
Category
Course
Sources
Ingredients
14 slices bread, crusts removed
1 cup diced cooked ham
2 cups shredded Swiss or cheddar cheese
1/3 cup finely chopped shallots
2 tablespoons chopped fresh basil or parsley
6 eggs
3 1/2 cups milk
salt and pepper, to taste
What's cooking in The Old Farmer's Store?
More Like This
ADVERTISEMENT
Comments
Add a Comment
We used to camp with a large group of friends. On the last morning, while everyone was packing up, I would put together what was left of the bread, eggs, milk, breakfast meats, cheese, onions and mushrooms, put it all into a dutch oven and cook it on the propane burner for about half an hour. It helped to use up the last of the propane and didn't leave us with a hot fire pit. When it was ready, we all sat around for one last meal together. It kept up everyone's energy for breaking down camp after 2 weeks in tents and used up the last of the groceries so we didn't waste food but didn't have to pack it in the coolers, either.