In this post, we’ve rounded up a bunch of yummy camping breakfast recipes perfect for any level. From fancy dishes for wilderness chefs to quick meals for those eager to hit the trail, this guide covers all tastes while making the most of your adventure time. Come along as we check out awesome camping breakfast ideas for both foodies and those who want more time outdoors.
Table of Contents
Sausage French Toast Roll-Ups
The Sausage and French Toast Roll-Ups are a morning favorite among campers. This recipe combines hearty sausages with sweet French toast, kicking off any outdoor adventure just right. Not only does it taste delicious, but the sausages’ protein and bread carbs give you the energy needed for a day full of activities. And if you’re into bacon instead, go for it.
- Cooking Time: 20 minutes
- Preparation Time: 10 minutes
- Number of Servings: 4
Ingredients:
- 3 large eggs
- 1/2 cup of whole milk
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- 8 pork sausages
- 8 slices of bread, crusts trimmed
- Butter, for frying
- Maple syrup, for serving
Directions:
- In a mixing bowl, whisk together eggs, milk, cinnamon, and vanilla extract.
- Cook sausages according to package directions until fully cooked. Set aside.
- Flatten bread slices with a rolling pin (or a glass bottle).
- Place a cooked sausage on the edge of a bread slice, roll up tightly, and secure with a toothpick.
- Heat a large skillet over medium heat and melt some butter.
- Dip each bread roll-up in the egg mixture, soaking briefly, then place in the skillet.
- Fry until golden brown on all sides, then transfer to a plate.
- Serve hot with maple syrup for dipping.
Hearty Sausage Breakfast Tacos
These tacos are one of the most favorite camp breakfasts, bringing the vibrant flavors of street food to your campsite with its mix of ground sausage, scrambled eggs, and customizable toppings wrapped in warm tortillas. The tacos are easy to customize and whip up quickly.
- Cooking Time: 15 minutes
- Preparation Time: 10 minutes
- Number of Servings: 4
Ingredients:
- 1 lb of ground sausage
- 8 large eggs, beaten
- 8 street-style tortillas
- 1 cup of shredded cheese (optional)
- 1/2 cup of diced onions (optional)
- 1/2 cup of diced bell peppers (optional)
- Hot sauce, salsa, and sliced avocado for topping (according to taste)
Directions:
- In a large cast iron skillet over medium heat, cook the ground sausages until it’s fully browned. Remove sausages and set aside, leaving the grease in the skillet.
- In the same skillet, add the beaten eggs. If using, add onions and bell peppers. Scramble the eggs until they are fully cooked.
- Return the cooked sausage to the skillet with the eggs, mixing well.
- Warm the tortillas on the skillet or directly over the campfire for a few seconds on each side.
- Spoon the sausage and egg mixture into the center of each tortilla. Add cheese, if desired, allowing the warmth to melt it.
- Serve with toppings of choice, such as hot sauce, salsa, and avocado slices.
PRIMUS Tupike Portable Stove
- Dual burners allow you to cook multiple pots at different temperatures
- Piezo ignition, no lighter required
- The lid and foldable side windscreens ensure steady heat for cooking, even in windy conditions
Energizing Oatmeal Power Bowls
This simple yet versatile recipe adapts well to whatever fresh ingredients you have on hand, allowing you to enjoy a hearty and healthy camping breakfast that keeps you fueled as you explore the great outdoors. Packed with whole grains, fresh fruits, nuts, and seeds, the oatmeal bowl is perfect for providing long-lasting energy throughout your camping adventures.
- Cooking Time: 10 minutes
- Preparation Time: 5 minutes
- Number of Servings: 4
Ingredients:
- 2 cups of rolled oats
- 4 cups of water or milk (for cooking the oatmeal)
- 1 teaspoon of cinnamon
- 1 tablespoon of honey or maple syrup (optional)
- Toppings: sliced bananas, blueberries, strawberries, chopped nuts (almonds, walnuts), chia seeds, flaxseeds, and a dollop of peanut butter or almond butter
Directions:
- In a pot, bring the water or milk to a boil. Add the rolled oats and cinnamon, then reduce the heat to a simmer. Cook according to the oats’ package directions, usually about 5 minutes, stirring occasionally.
- Once cooked, remove the pot from the heat. Stir in the honey or maple syrup if using.
- Now comes the fun part – customizing your power bowl! Each person can top their oatmeal with their choice of fruits, nuts, seeds, and nut butter, creating their delicious and energizing breakfast bowl.
Easy Shake-and-Pour Pancakes
Nothing says “good morning” quite like a stack of warm, fluffy pancakes. This camping breakfast offers the comfort of homemade pancakes with the nutritious addition of fruits, making for a delightful and healthy start to any camping day. The Shake-and-Pour is a no-fuss method that involves using a ready-made pancake mix in a jug. Just add water, give it a shake, and pour.
- Cooking Time: Approximately 10-15 minutes
- Preparation Time: 5 minutes
- Number of Servings: 4 people
Ingredients:
For make-ahead pancake mix:
- 1 cup of all-purpose flour
- 1/4 cup of baking powder
- 1/4 cup of dry milk
- 2 tablespoons of sugar
- 1/4 teaspoon of salt
Other ingredients:
- 1 cup of water (adjust as needed for mix consistency)
- 1 clean, empty, and sealable plastic jug or bottle
- Butter or oil for cooking
- Optional toppings: maple syrup, honey, fresh berries, or chocolate chips
Directions:
- Pour the pancake mix into the plastic jug. Add the recommended amount of water for the mix you’re using. If unsure, start with less water – you can always add more to reach the desired consistency.
- Seal the jug tightly and shake vigorously until the mix and water are well combined and no lumps remain.
- Heat your pan or griddle over the camp stove or campfire. Lightly grease it with butter or oil.
- Open the lid of your jug and pour the batter onto the hot surface, forming pancakes of your desired size.
- Cook the pancakes until bubbles form on the surface and the edges start to look set. Flip and cook for another 1-2 minutes or until golden brown and cooked through.
- Serve hot with your choice of toppings, enjoying the convenience of a delicious, made-from-scratch camp breakfast with minimal cleanup.
Savory Campfire Potatoes
These potatoes are a hearty and delicious side dish of your camping breakfast that’s easy to cook over an open fire or on a camp stove. With their crispy exterior and soft, flavorful interior, they’re sure to be a hit at any camp meal. Side it with grilled meats or scrambled eggs.
- Cooking Time: 30 minutes
- Preparation Time: 10 minutes
- Number of Servings: 2
Ingredients:
- 4 large potatoes, washed and sliced into wedges
- 2 tablespoons of olive oil or melted butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 teaspoons of your favorite seasoning blend (such as garlic powder, paprika, or a mix of herbs)
- Aluminum foil for wrapping
Directions:
- Get your campfire or camp stove ready.
- In a large bowl, toss the potato wedges with olive oil or melted butter, making sure they’re evenly coated. Sprinkle with salt, pepper, and your chosen seasoning blend, tossing again to distribute the seasonings well.
- Lay out a large piece of aluminum foil and place the seasoned potato wedges in the center. Fold the foil around the potatoes, sealing the edges to create a packet.
- Place the foil packet over the campfire or on the camp stove, cooking for about 25-30 minutes, turning halfway through. The exact cooking time may vary depending on the heat source and how crispy you like your potatoes.
- Carefully open the foil packet to check for doneness – the potatoes should be tender and slightly crispy on the outside.
- Serve hot, directly from the foil packet or transferred to a serving dish, as a flavorful addition to any camping meal.
GRITR Titanium Grill Mesh
- The foldable design with stainless steel legs
- The good heat transfer of titanium makes it easier to cook a hot meal
- Designed for BBQ and use with outdoor cookware, frying pans, skillets and pots, for cooking over an open fire
Orange Peel Campfire Muffins
This easy camping breakfast adds a fun twist to campfire cooking. Using an orange rind as a natural container, this recipe gives a simple cake batter a hint of citrus flavor.
- Cooking Time: 20 minutes
- Preparation Time: 10 minutes
- Number of Servings: 4
Ingredients:
- 4 large oranges
- 2 cups of Bisquick mix
- 1/4 cup of sugar
- 1/2 cup of water
- Optional add-ins: chocolate chips, blueberries, or nuts
Directions:
- Cut the top off each orange and carefully hollow out the fruit, removing the pulp without breaking the rind. Set the hollowed-out oranges aside.
- In a bowl, mix the Bisquick, sugar, and water (and any optional add-ins you’d like) until you have a smooth batter.
- Spoon the batter into each orange rind until it’s about three-quarters full.
- Replace the top of the orange to cover the filled rind, then wrap each orange tightly with aluminum foil.
- Nestle the wrapped oranges in the hot coals of your campfire, away from direct flames. Cook for about 15-20 minutes, turning occasionally to ensure even cooking.
- Carefully remove the oranges from the coals using tongs, and allow them to cool for a few minutes before unwrapping. Peel away the foil and the orange rind to reveal a moist, orange-infused cake inside.
Idaho Sunrise: Baked Eggs and Bacon in Potato Bowls
The Idaho Sunrise recipe is a gem – baked eggs and bacon in potato bowls! It’s like your favorite camping breakfast classics rolled into one tasty meal. Campers dig it for its relatively easy prep, basic ingredients, and quick cleanup. Loaded with protein and carbs, it’s your go-to fuel for outdoor morning fun!
- Cooking Time: 50 minutes
- Preparation Time: 15 minutes
- Number of Servings: 4
Ingredients:
- Medium-sized potatoes (1 per serving)
- Eggs (1 per potato)
- Cooked bacon strips (2 per potato)
- Shredded cheese (choice is yours – cheddar, mozzarella, etc.)
- Butter
- Salt and pepper to taste
- Optional: chopped green onions or chives for garnish
Directions:
- Get your campfire ready, preparing a spot for a skillet or foil for baking.
- Wash the potatoes and pierce them with a fork. Wrap each potato in aluminum foil and place them in the coals of your campfire. Cook until they are tender.
- Once potatoes are cooked, carefully remove them from the fire and let them cool slightly. Cut a thin slice off the top of each potato, then scoop out a portion of the inside, creating a bowl. Leave some potato around the edges for support.
- Brush the inside of each potato bowl with melted butter and season with salt and pepper. Crack an egg into each potato bowl, then top with cooked bacon pieces and a sprinkle of shredded cheese.
- Wrap each potato bowl in aluminum foil again and place them back into the campfire coals or on a grill over the fire. Cook for about 15-20 minutes.
- Carefully remove the potato bowls from the fire, unwrap, and garnish with optional green onions or chives before serving.
Shakshouka with Batata Harra
If you’re up for a camping breakfast with a kick, try the Shakshouka with Batata Harra! It’s a tasty mix of North African and Middle Eastern flavors, perfect for your campsite.
- Cooking Time: 10 minutes
- Preparation Time: 5 minutes
- Number of Servings: 2-4
Ingredients for Shakshouka:
- 1 can of diced tomatoes
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 4-6 large eggs
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder (adjust to taste)
- Salt and pepper to taste
- Olive oil
- Fresh cilantro or parsley for garnish
Ingredients for Batata Harra:
- 4 medium-sized potatoes, cubed
- 2 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Olive oil
- Fresh parsley, chopped for garnish
Directions:
- Start by preparing the Batata Harra. In a cast iron skillet over the campfire or stove, heat some olive oil and add the cubed potatoes. Fry until they’re crispy and golden. Add the minced garlic, spices, salt, and pepper, tossing well to coat the potatoes evenly. Once cooked, transfer to a serving dish and sprinkle with fresh parsley.
- For the Shakshouka, using the same skillet, add a bit more olive oil and sauté the onions, bell pepper, and garlic until soft. Stir in the spices (cumin, paprika, chili powder), and then add the canned tomatoes. Simmer the sauce for about 10-15 minutes until it thickens slightly.
- Create small wells in the tomato mixture and crack an egg into each one. Cover the skillet with a lid or aluminum foil and allow the eggs to cook until the whites are set but the yolks remain runny, about 10 minutes.
- While the Shakshouka is cooking, you can reheat the Batata Harra if needed.
- Serve the Shakshouka straight from the skillet, garnished with cilantro or parsley, accompanied by the spicy Batata Harra on the side.
GRITR Titanium Camping Canteen Kit
- 38.4 oz Single-Walled Canteen with lid and wide-mouth design
- 25.4 oz Mess Tin and 13.5 oz Cup with lid are perfect for outdoor cooking and can be used as pots or bowls
- 7.7" Titanium Spork can be used as a fork, spoon and bottle opener at the same time
