Camping Breakfast Recipes We don't quit playing because we grow old; we grow old because we quit playing. - Ernest Holmes
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Camping Breakfast Recipes

Fancy Oatmeal

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Ingredients:

  • 1 ¾ cup water
  • 1 ¾ cup milk
  • 2 cups old fashion oatmeal
  • 1 tbs. cinnamon
  • maple syrup
  • ¼ cup chopped dates
  • ¼ cup raisins
  • ¼ cup pecans

Equipment:

  • pot

Preparation:

Slowly, bring the water and milk to a boil, careful not to go too quickly or it will burn the milk! Add oats and cinnamon. Allow to thicken, stirring often. Add the remaining ingredients and heat thru. Adjust flavor to your sweet-tooth with more or less maple syrup – you can always drizzle some on top as a “garnish” too. Add a pad or two of butter (optional).

 

 

Campfire Eggs

Camping Breakfast Recipes

Ingredients:

  • 1 dozen eggs
  • 1 pkg. bacon
  • ½ cup onion, chopped
  • ½ cup green bell pepper, chopped
  • handful of mushrooms, sliced
  • 1 pkg. shredded cheddar cheese
  • milk (optional)

Equipment:

  • knife
  • cast-iron skillet
  • spoon, fork
  • large bowl

Preparation:

Cut bacon into thirds and place into the cast-iron skillet on a camp fire (or stove), stirring to separate pieces. Cook until about half way done, then add the chopped veggies. Stir until the bacon is crisp and veggies are tender.

Meanwhile, beat the eggs in a large bowl, adding some milk if available. Stir into bacon mixture in the skillet. Cook the eggs, stirring constantly until eggs are set. Remove from fire and sprinkle with cheese.

 

 

Mountain Man Breakfast

Camping Breakfast Recipes

Ingredients:

  • 1 pound bacon
  • ½ pound sausage, cooked and crumbled
  • 1 onion, diced
  • 1 2 pound bag diced hash brown potatoes
  • 1 pkg. shredded sharp cheddar cheese
  • 1 dozen eggs

Equipment:

  • knife
  • fork
  • bowl
  • cast-iron skillet
  • Dutch oven

Preparation:

Pre-heat Dutch oven with 6-9 coals on the bottom and 12-15 on top. Slice the bacon and onion into small pieces. Brown in the bottom of the Dutch oven until the onions are translucent. Stir in the hash browns. Cover. Cook about 15-20 minutes. Stir occasionally to brown the potatoes.

Scramble the eggs in a bowl. Pour over the hash browns. Cover and cook until the eggs begin to set (10-15 minutes). Sprinkle shredded cheese over the egg mixture. Cover and continue to heat until the eggs are completely set and the cheese is melted. Slice and serve.

OR..

Scramble and cook the eggs separately. Mix all ingredients together. Put into the Dutch oven. Bake for 15-20 minutes or until the cheese is melted.

Egg in an Onion Camping Recipe

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Ingredients:

  • 1 egg, per person
  • 1 large sweet onion, per person
  • salt and pepper

Equipment:

  • knife
  • spoon

Preparation:

Cut an unpeeled onion in half and scoop out the majority of the inside, being careful not to make a hole in the onion. Break an egg into the cavity. Sprinkle with salt and pepper to taste. Place the onion directly on some coals and replace the top part of the onion as a lid. Cooking time depends on the thickness of the remaining onion walls, but you’ll end up with a hard-boiled egg and a couple layers of onion.

Tip: Try scrambling the egg before placing it in the onion for a different result.

 

 

Egg on a Raft

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Ingredients:

  • bread
  • eggs
  • butter
  • salt and pepper

Equipment:

  • knife
  • cast-iron skillet

Preparation:

Cut out a circle, about 2 inches in diameter, out of the center of each slice of bread. Toast the bread slowly and lightly on both sides.

In a skillet, melt some butter. Put the toast in the skillet and wait until it starts to sizzle. Then break an egg in the hole of the bread so that the yoke stays put. Cook slowly and evenly.

Sprinkle salt and pepper over the eggs and cover with a lid. They will be done when the top of the egg is white. If you don’t have a lid, turn the toast over when the underside of the egg is cooked.

 

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