8 large eggs
½ cup milk
Salt and pepper
½ cup chopped onion
½ cup chopped green or red bell pepper
½ cup chopped button mushrooms
½ cup chopped zucchini
½ cup chopped yellow squash
Beat the eggs and milk together and season with salt and pepper. Divide equally among 4 to 6 (1-gallon) resealable plastic bags. Combine all the vegetables and divide equally among the bags. Seal the bags.
Fill a large pot three-quarters full with water and bring to a boil. Drop the bags into the water and cook for 10-15 minutes, or longer, until eggs are firm. When firm to the touch, take them out and serve.
Cook's note: Additions could include chopped, cooked bacon, ham or sausage. A dash of hot sauce added to the eggs and milk adds zip.
Serves four to six.
"Ultimate Camp Cooking" by Mike Faverman and Pat Mac (2011 Andrews McMeel)