I’m so excited to share this awesome recipe with you today!
I’ve been meaning to get this recipe out there for a few weeks now (since our 4th of July camping trip is coming up very soon!), but to say life has been busy these last few weeks would be an understatement…let me explain:
When we purchased our home 3 years ago, it was with the expectation that when we moved away to better school districts, we would keep the house we purchased for very little money and use it to make money by renting it to tenants. As a result, we’ve been slowly working our way through the house painting, remodeling, and updating to not only raise the rental income potential but hopefully attract better, longer term tenants.
We had initially planned to spend 5 years in this house, moving to better schools just before our daughter went to school, but this year we realized that the house was about done and that when our daughter turned 3 (not 5 like we planned) we wanted to start her in swim and gymnastics lessons, as well as start preschool.
And we wanted to be closer to those activities, rather than driving 30 minutes each way to them.
So we’ve been house-hunting as well as putting the finishing touches on our existing house, which makes for very little spare time.
Also, I’m sick of living with drywall dust!
Thankfully though, we can see the light at the end of the tunnel! We have an offer in on a house, the dust has finally subsided, and we’re getting excited.
So now I have to focus on getting our 4th of July camping meal plan together (and share it with you!) which includes 3 new recipes that I’ve never shared with you before.
These Breakfast Pull-Aparts are a really cool, really easy, and really filling breakfast for while we’re camping, especially when you pile them high with leftover sausage gravy like my husband does.
They’re not the healthiest, I’ll give you that, but they’re a favorite with kids and husbands!
So here it is – Enjoy!
P.S. If you want to be the first to know when the 6-Day Camping Meal Plan, Shopping List & Prep Checklist is Ready, sign up below!
- 1 roll Refrigerated Biscuit Dough
- 6 slices Mozzarella
- 1 cup Cooked, Crumbled Bacon
- 1 cup Shredded Cheddar Cheese
- Spray a cast iron skillet with nonstick cooking spray. Take the biscuits out of the can and use them to line the bottom of the skillet. Layer the mozzarella on top of the biscuits, followed by the crumbled bacon, and then the shredded cheddar cheese. Cook over the campfire or grill 15-20 minutes, until biscuits are cooked through and cheese is melted and bubbly. Serve and enjoy!
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