Bacon and Eggs in a Paper Bag
- 1 pound bacon
- 16 lunch size paper bags
- 32 large whole eggs
- 16 long handled cooking forks
- Cut each slice of bacon in half. Open lunch
bag and line bottom with 2 half-slices of bacon. Wash hands after handling raw bacon.
Close the bag by folding the top down 1 1/2 inches. Make a second fold about the
same size. Pierce the bag (through the fold) in the center with the cooking fork or a
stick. Hold the bag (by the cooking fork or stick) over a bed of hot coals. The bag
should be about 1 inch above the coals. Cook for 3-5 minutes until bag starts to get
soaked with bacon grease. Remove bag from heat, let cool for 1 minute.
- Break open 2 eggs and drop them into the
bag on top of the bacon. Stir eggs, refold bag and pierce in center with cooking fork.
Hold the bag about 1 inch above coals for about 15 minutes or until eggs are firm
and bacon is cooked.
- Eat bacon and eggs right from the bag.
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