How to Make Campfire Stacks

Canadian bacon, tomato and egg pile high in this hearty breakfast sandwich with a lemony mayo kick. It's a prime way to start a day of outdoor spring adventures.

Excerpted from The Outdoor Adventure Cookbook by Coleman. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Time: 20 minutes
Serves: 4


  • 4 English muffins, split and lightly buttered on cut sides
  • 3 Tbsp. unsalted butter, divided
  • 8 Canadian bacon slices
  • 6 large eggs
  • 1⁄2 tsp. kosher salt
  • 1⁄4 tsp. black pepper
  • 1⁄4 cup mayonnaise
  • 1 Tbsp. fresh lemon juice
  • 1⁄4 tsp. smoked paprika
  • 4 ripe tomato slices (from 1 medium tomato)


  1. Heat a camping stove to medium-high (375-400 F), or fit a grilling grate over the direct heat of glowing embers.
  2. Preheat a 10-inch cast-iron skillet on the stove or grate for 5 minutes.
  3. Place muffin halves, buttered-side down, in skillet.
  4. Cook until lightly toasted, 3 to 4 minutes.
  5. Remove muffins and set aside.
  6. Melt 1 tablespoon butter in skillet; add bacon slices and cook until lightly browned, about 2 minutes per side.
  7. Remove the bacon from skillet and set aside.
  8. Wipe skillet clean.
  9. Whisk eggs, salt and pepper in a medium bowl until combined.
  10. Melt remaining 2 tablespoons butter in the skillet; add eggs, and cook, without stirring, until the eggs start to set on bottom.
  11. Continue cooking, stirring occasionally, to desired degree of doneness.
  12. Stir the mayonnaise, lemon juice and smoked paprika.
  13. Place one bacon slice on the toasted side of each of four muffin halves; top evenly with cooked eggs.
  14. Top each with one tomato slice, another bacon slice and a dollop of lemon mayo. Cover with remaining muffin halves.
  15. Serve immediately.


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