Stuffed Croissant Breakfast Sandwiches

Prep Time: 10 Minutes / Cook Time: 15-20 Minutes
Makes 6 Sandwiches

6 Large croissants

8 Whole Eggs

8oz Breakfast Sausage

½ cup Diced Yellow Onion

½ cup Diced Bell Pepper

6 Slices Cheddar cheese

Salt

Pepper

Aluminum foil

Home Preparations: Start by cutting your veggies and sauteeing them. Cook the sausage and chop it into small sized pieces and mix with your veggies. Now, cool this mixture and place it in a jar. Crack your eggs in to a Jar season with salt and pepper and scramble them well.

Guide’s Tip: Before you leave you can cut the croissants. Doing so might make them a little more fragile during transport though. I didn’t and it worked out ok.

Camp Cooking: You can go about baking these croissants either in the fire or over your camp stove. Using the camp stove is a little more challenging. Because it is much harder to keep the heat up without smoking off the cast-iron and causing off flavors. Other than temperature management it is pretty much the same.

First, prep the Dutch oven. Cut a couple large pieces of aluminium foil and crumple them loosely to about 1” thickness. Use these to line the bottom of the Dutch oven. This creates a buffer from the direct heat of the bottom surface of the oven. Now, cover the oven and get it pretty hot.

Next, we are going to prep the croissants. Using a sharp or serrated knife make a horizontal a cut about ½” from the top of the Croissant. Your cut should create about a 3” flat section of exposed interior. Now, cut the exposed area in a circle vertically. Leave about 1/4" between the cut and the outside edge of the croissant. Pull out the interior of this area of the croissant. This should leave a cavity inside the croissant for your veggies and sausage. Cut yourself some aluminum foil pieces that are about 2 inches wider than your croissant. Form these pieces of foil into boats around each croissant.

Now, we are going to fill the croissants and cook them. Start by putting 2 tablespoon of sausage & veggie mix into each cavity. Then, place as many croissants into your dutch oven as it will allow. Be sure to leave ½” of space between each croissant. Fill each croissant with egg and replace the dutch oven’s cover. Check after a couple minutes and add egg if needed. Allow full croissants to cook about 7 minutes then check again. Once the egg starts look cooked on the edges, place a slice of cheddar cheese over top of each and replace the oven lid. Continue to cook 5 minutes. When the cheese is melted and egg is cooked. You are ready to eat.

Guide’s Tip: This is a pretty challenging recipe to get perfect, be careful not to cut holes in the croissants’ bases. The egg will leak out and stick the croissant to the foil. When getting the oven hot try to not over heat the bottom, as that will cause the croissants to burn pretty easily.

Recommended Equipment: 12” Dutch Oven, Aluminum Foil, Tablespoon, Kitchen knife or serrated Knife