While your egg scramble cooks over the campfire coals, serve up these easy cinnamon twisters as an appetizer! Kids can assemble the twisters and put their own butter, sugar, and cinnamon on them. Make sure you soak the bamboo kabob sticks for at least 5 minutes in water to stop them from burning in the heat.
Campfire Cinnamon Twisters
- 1 package crescent rolls
- 1/4 cup sugar
- 1 tbsp cinnamon
- 2 tbsp butter, softened
In a small bowl, combine sugar and cinnamon
Open crescent roll package and unwrap each roll. Spread a thin layer of butter on one side of each roll. Then sprinkle the cinnamon-sugar mixture on the butter area.
Wind the crescent rolls around the end of the skewer. Then sprinkle more cinnamon-sugar around exterior.
Cook over campfire for 6-8 minutes, turning frequently.
Dutch Oven Hearty Egg Scramble
- 1 lb thick-cut bacon
- 1 onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 package shredded hash brown potatoes (16 oz)
- 12 eggs, beaten
- 1 lb shredded Cheddar cheese
- salt and pepper to taste
Cook the bacon in the Dutch Oven until fully crisp. Remove bacon and set aside. Pour out bacon grease and then add onion. Cook until tender, about 6-8 minutes. Stirring frequently.
Crumble bacon and add back into pot. Add hash brown potatoes, bell pepper, and garlic. Cook, stirring occasionally until potatoes begin to brown and peppers are tender. Approximately 15 minutes.
Pour beaten eggs evenly over the top of the potato mixture. Cover the Dutch Oven and place into coals of campfire. Add 15-20 coals on top of lid to ensure even cooking.
Bake for 40 minutes, then remove lid to add shredded cheese over the top of the baked eggs. Cover and cook for an additional 5-6 minutes.