Wolf Eggs

Submitted by Rich & Linda Smith

½ lb pan sausage
½ chopped onion.
4 eggs
1 cup cooked rice

Cook sausage with chopped onion in big skillet. Add eggs and scramble until done. Add rice and salt and pepper. Serve with fried toast. This recipe originated at Wolf State Park in Livingston. Rich and Linda Smith, along with their 4 children (BA) were camping and had left over breakfast ingredients but not enough for everyone. The first Wolf Eggs were made with baked potatoes cooked all night in the camp fire. They were chopped up with onions to make hash browns. Then Rich decided to add the eggs and sausage to make a skillet full. Everyone loved it so it became the official camp breakfast. At Garner State Park, Wolf Eggs was wrapped up in tortillas to make breakfast tacos.