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Campfire Blueberry English Muffin French Toast

Enjoy a campfire twist on classic french toast using sweet blueberries and English muffins.

Looking for a quick and easy, but unexpected campfire breakfast for your next camping trip? Look no further than our recipe for campfire blueberry English muffin french toast. Ready in a snap and easy to clean up, this breakfast recipe will please even the most discerning camper palettes. Add some crisp bacon and a pot of fresh coffee and you’ll be dinning in style in no time!

Blueberry English Muffin French Toast

Blueberry English Muffin French Toast

Blueberry English Muffin French Toast

Blueberry English Muffin French Toast

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Campfire Blueberry English Muffin French Toast

Ingredients

  • 1 package cinnamon raisin English muffins
  • 6 eggs
  • 1 cup half and half
  • 1/2 tbsp vanilla extract
  • 1/2 cup chopped pecans
  • 2 cups fresh blueberries

Directions

  1. Prepare grill for low heat and arrange split English muffins on a doubled-up tin foil sheet about 24×18 inches. To avoid spills, fold up the outside edges slightly.
  2. Whisk eggs, half and half and vanilla in a larger bowl and pour over muffins. To save on time and make transportation of your ingredients easier, make your mix at home and pack in cooler.
  3. Sprinkle pecans and blueberries on top of English muffins before covering your “campfire pan” with another piece of foil. Place on grill grate until egg is cooked through – about 30 to 40 minutes
  4. Remove from grill and top with more blueberries before serving with syrup or powdered sugar.

Note: Don’t worry if a bit of egg mixture sticks to the tin foil. Luckily, clean up is a breeze – when you’re done just ball up the foil.


Chef Rich Boggs is head chef at Caramel Cookie Waffles in Billings, MT.

How To Make Campfire Blueberry English Muffin French Toast

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