10 Camping Recipes That’ll Make You A Big Breakfast Hit
- DIY Instant Oatmeal
Make instant oatmeal “packets” before you leave home with oats, dried fruit, nuts, seeds, and some sugar. When you’re ready for breakfast, light that campfire, boil water, and add the oats.
serves: for 1 packet/serving
notes: Use whatever flaked grains, nuts, seeds, dried fruit etc you like. This recipe is just an example of what I made for our little trip.
in the packet:
1/3-1/2 cup flaked grains (I used oats and rye)
2 tbsp seeds or chopped nuts (I used hemp and chia seeds)
2 tbsp dried fruit (I used dried sour cherries)
2 tsp dry sweetener of your choice (I had some vanilla sugar around, this amount may vary if you’re using stevia or something more concentrated)
teeny pinch of salt
2 tbsp-1/4 cup boiling water (depending on how watery/sticky you want it)
1 tbsp nut/seed butter of your choice (I used raw walnut butter)
cut up fresh fruit (we had glorious end-of-summer peaches)
Place the oats, seeds/nuts, dried fruit, sweetener and salt in a bag or tupperware container of some type. When ready to serve, dump contents into serving dish of your choice.
Pour the boiling water on top and add the nut butter. Stir it all up until thoroughly combined. Place chopped fruit on top and serve.
- Campfire French Toast
- 1 loaf of bread of choice
- 1 carton of Burnbrae Farms French Toast Egg Creations
- ¼ cup sliced almonds
- 1 500g container of fresh strawberries
- Confectioners sugar (Icing Sugar)
- Syrup of choice
- Wash strawberries, dice half of the container and slice the other half.
- Wrap the loaf of brad in parchment paper, then in foil loosely so the bread slices fall slightly open.
- Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices; set aside the sliced strawberries for afterwards.
- Sprinkle the sliced almonds in the same way as the diced strawberries over the loaf.
- Wrap the foil and parchment paper tighter around the loaf of bread. Pour 1 carton of Burnbrae Farms French Toast eggs evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
- Place over the campfire or grill on low to medium heat for approximately 35-40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer.
- Remove from heat and let sit for 10 mins before serving with sugar, syrup and sliced strawberries.
- Campfire Orange Blueberry Muffins
Blueberry muffins taste great all the time, but they’re even better in the woods.
These babies are so delicious and so foolproof even kids as young a 5 can put them together with minimal help and throw them in the fire.
Here is the entire recipe:
Stir up a box of blueberry muffin mix according to the package directions.
Cut an orange in half and scoop out all the orange flesh. Save orange flesh for another time, or strain and drink the orange juice.
Fill one half of emptied orange with blueberry muffin mix.
Cover the filled orange half with the empty orange half and then wrap in three layers of aluminum foil.
Just throw them in the fire. No, really. Literally toss them in the fire. I know, I know. This might be scary the first time you do it. But trust me – they will not burn! The orange peel will insulate the muffin mix from burning. The orange peel itself might blacken a little, but the mix in the middle will turn out steamed and delicious. Like a steamed pudding. With a delicious orange flavor. Yum.
Keep turning the aluminum balls over and over in the fire, every minute or so. It usually takes about 10 minutes, but go ahead and pull them out and check them once in awhile until they are firm in the middle.
Then unwrap and eat with a spoon!
- Double Dutch Pancake
Fresh fruit is a great touch, but not an essential.
Over the years, we’ve published many versions of the golden, custardy pancake called Dutch baby, but this is the first one we’ve done in a dutch oven in camp (it’s easy). The Dutch baby puffs way up as it cooks, then sinks down when you cut into it.
Serves 4 to 6
1. Prepare a fire (see “How to Bake in a Dutch Oven,” below).
2. Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk in milk, salt, and sugar until blended.
3. Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When butter melts, stir to coat pan and pour in batter. Scatter 1 1/2 cups berries on top. Cover with lid and more coals as directed below. Cook until Dutch baby is puffed and deep golden all over with no liquid in the center, 20 to 25 minutes.
4. Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve with syrup.
How to Bake in a Dutch Oven
Lewis and Clark brought one to the wilderness. So did the early pioneers to Utah (it’s now the official state cooking vessel). And so should you, because it means you’ll get to bake–and eat–carbs in camp. All you need is a 6-qt. camp dutch oven (one with legs and a flanged lid; ), some regular (not competition-style) charcoal and a chimney or hot embers from a wood campfire, and a heatproof spot like a fire ring or bricks set flat on an area free of flammable material; check your campground’s fire rules.
1. Prepare the fire. If using charcoal: Light 50 briquets in a chimney and burn till they’re spotted gray, 15 minutes. If using a campfire: Scrape the fire to the side, level out a space the size of the dutch oven, and mound the hot embers nearby (2 to 3 qts. worth).
2. Lay a bottom ring of hot coals. The area of the coals should be slightly smaller than the circumference of the dutch oven. Put the oven on top and set the lid in place.
3. Lay a top ring of hot coals. Use metal tongs to arrange a single ring on top of the lid around the lip. Evenly space a few more coals across the lid. Set any extra heated fuel aside. To check the food and temperature, lift the lid occasionally.
4. Tweak the temperature. To decrease heat, scrape away some fuel. To increase heat, or to cook longer than 45 minutes, add 5 or 6 new coals to both the top and the bottom of the dutch oven (touching lit ones so they’ll ignite) about every 30 minutes.
5. Breakfast Burger Biscuits
In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated. (See notes for storage information). To mix the biscuits, pour dry mix into medium sized bowl and add 1/2 cup of water. Slowly add the remaining 1/2 cup of water 1 Tablespoon at a time until the biscuit mix is thick batter. Stir in cheddar cheese. Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches). Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through.
Add sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.
Cook eggs in cast iron skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top.
- Cheesy Dutch Oven Potatoes
Slice potatoes and bacon, cook, add lots and lots of cheese.
Cheese, bacon, and potatoes.
Best combination ever, right?
So when we were camping last weekend and my in-laws said they were making cheesy dutch oven potatoes to go with our Sunday night dinner, I responded with a, “WHA?!?!?!”
I had to see how they put this together !
Here is what you will need:
Salt and pepper
(The amounts will vary depending on your dutch oven size)
Start by slicing your potatoes and onion. Chop up the bacon and add it to your warm dutch oven.
Spoon out the cooked bacon. Leave the grease in the bottom of the pan. Here is where you start to layer your ingredients…
First potatoes, sprinkled with salt and pepper…
Followed by onions…
Cheese and bacon. Repeat layers and cook for 45 minutes, or until the potatoes are soft.
The best part about this recipe is that it is easy to change.
Don’t like onions? No problem! Just leave them out.
Add different spices to give them a little kick.
Or just make them as my in-laws did and enjoy all of that cheesy bacon goodness!
- Eggs in a Bag
Am I the only one who looks at this photo of an egg cooked in a bed of bacon in a paper bag and thinks it is possibly the most delicious-looking thing in the world? In fact, I think the photo above is a tad blurry because my hands were shaking in anticipation of eating my creation, and having to fight the children off at the same time. Back! Back!
Mmm. Paper Bag Eggs. My non-camping friends may think it odd that I obsess over ways to cook an egg without a pan, but don’t they know that one could be stuck in the wilderness at any moment with nothing but a dozen perfectly unscathed eggs and a paper bag? It could happen!
Another benefit of the Paper Bag Egg is that, whilst cooking, it can burst into flames at any moment and children really enjoy this.
Here’s how it’s done:
Paper Bag Eggs
2 strips of fatty bacon
salt & pepper, hot sauce and catsup
1 paper lunch bag
1 green, pointy stick
- Cut both bacon strips in half, giving you 4 pieces. Line the bottom of the paper lunch bag with the bacon to make a nice, fatty bacon nest for the egg.
- Crack an egg into the nest.
- Fold the top of the paper bag down carefully 2 times and poke a hole through the thick part with the stick. (Use a knife or scissors to make the hole first.)
- Carefully hold the bag over the fire so the bacon cooks slowly and the fat melts. This makes an oily paper and bacon “skillet” for the egg. Take care and keep cooking it until the egg is done.
- Eat it out of the bag … but put it on a plate! If you put it on your knee it will ruin your pants. I learned this the hard way.
- Serve with salt & pepper, catsup & hot sauce. But it really doesn’t need anything at all, it’s that delicious.
Bon appétit my friends, and have fun!
- Campfire Breakfast Burritos
- large flour tortillas
- russet or yukon gold potatoes, peeled, chopped, and par-boiled (until just tender but not falling apart) – about 1 potato per burrito
- seasoning salt & pepper
- green onions, sliced
- breakfast sausage, browned and crumbled, about 1/4c per burrito
- eggs, beaten (about 2 per burrito)
- 1 can refried beans (optional)
- cheddar cheese, grated
- salsa or hot sauce for serving (optional)
- heavy-duty foil
Season your boiled potatoes generously with seasoning salt and pepper. Add sliced green onions, about 1T per burrito to your potatoes and stir to combine. Add your browned breakfast sausage and throw all of that into a plastic zipper bag or portable container. Refrigerate until you are ready to pack your cooler. Store in your cooler until ready to make burritos.
At the campsite, warm a frying pan on your cookstove. Add the potato/sausage mixture to the hot pan, stirring often, until potatoes begin to brown and mixture is heated through. Add beaten eggs to potato mixture and cook until eggs are scrambled.
Meanwhile, lay out large squares of foil, each with a tortilla on top. If using refried beans, spread a thin layer of refried beans onto the middle of each tortilla. Top with potato/sausage/egg mixture. Sprinkle cheese on top of that.
Fold your burrito then roll each burrito up in foil and place over the campfire. Cook your burritos, flipping once, about 5 minutes per side (depending on the heat of your campfire) or until cheese is melted and burrito is heated completely through (the tortillas will get some browning and charing on them, which is good, just watch carefully that you don’t burn them).
- Campfire Bacon
I vowed to make recipes using only foil and skewers, and no way was I going to give up bacon in the process. If you can put a marshmallow on a stick, by God, you can put bacon on a stick.
The secret to getting your bacon evenly crispy is to weave each strip onto a skewer, leaving a gap between weaves. Then, continue weaving more strips on the skewer, leaving a few inches empty at the end.
Prepare a campfire and set two logs or rocks on each side of the flames so you can rest the skewers on the logs/stones over the flames.
Rotate the skewers every 5 or so minutes to ensure even cooking and browning. You might get a few flare-ups…that’s just a bacon grease fireworks celebration. If it gets too out-of-hand, have a squirt bottle with water near by to put out some hot spots.
Your bacon should be crispy, ready and extra smoky in about 30 minutes.
What a happy campfire breakfast!
- Dutch Oven Scrambled Eggs and Biscuits
The following recipe and photos are by Eileen Troemel of Janesville, Wisconsin (near Madison). Check out Eileen’s very interesting and informative article on Dutch Oven Camp Cooking. No pop tarts or cold packaged cinnamon rolls or donuts on your next camping trip for breakfast. Make yourself some great scrambled eggs and biscuits.
Yields: 9 Biscuits
Biscuit cook time: 25 min
1 medium onion
1 small bell pepper
Optional ingredients (mushrooms, crumbled bacon, pepperoni, etc.)
2 eggs per person*
Salt andpepper to taste
Tube of store-bought biscuits
1/4 cup grated cheddar cheese
* Egg beaters may be substituted if desired. When camping, these might be easier to carry than eggs.
(1) On a cutting board, chop onion and bell pepper into a small dice. Also chop up any optional ingredients that you want to add to the scrambled eggs.
(2) In a bowl, beat the eggs; add the onion, bell pepper, optional ingredients, mixing together with a fork. Season to taste with salt, pepper, cayenne pepper, and garlic powder.
(3) Prepare your fire using either charcoal coals or wood. Eileen is using the charcoal coal method for her Dutch Oven Camp Cooking.
(5) Coals being shifted around so more of them will get hot enough to cook with.
(6) Placing cast iron Dutch oven on hot coals. Shift coals around the oven. Heat the Dutch oven over the hot coals or wood.
(7) Pouring vegetable oil in the Dutch Oven.
(8) Spread the vegetable oil around the bottom and sides of the Dutch Oven.
(9) When the pan is hot (hold hand over the oven to see if it is hot). You are now ready to cook.
(10) Pour the prepared scrambled egg mixture in the Dutch oven.
(11) Cover and let cook, stirring occasion
(12) Prepare lid for baking the biscuits by pouring some vegetable oil onto the lid and spread it evenly around the lid using a paper towel.
(13) Open the tube of biscuits (or rolls) and brush both sides of the rolls with vegetable oil. Place the oiled biscuits on top of the lid.
If you are in a hurry for the biscuits to get done, you can put aluminum foil over the top to keep the heat in.
Don’t forget to stir the eggs once in awhile. Just remove lid (and aluminum foil if using), with the biscuits and set aside while stirring. Then replace lid with biscuits back on top of the Dutch Oven.
A minute or so before the scrambled eggs are done, sprinkle with the grated cheddar cheese. Place the lid back on to get the cheese to melt.
(14) Wait a few minutes until the biscuits brown, and then turn the biscuits over. When the biscuits are brown on both sides, remove from the heat.