5 Easy Camp Breakfast Ideas
If breakfast is the most important meal of the day, why should it be boring—or cold? Start your day in the great outdoors off right with these 5 easy camp breakfasts, each of which will leave you feeling better prepared to take on a challenging hike or long day of fishing.
1. OATMEAL BAR
This simple, hearty breakfast allows everyone in your group to customize their own bowl of oatmeal—and only requires the chef to boil water.
Ingredients:
- Instant oatmeal (⅓ c or 1–2 packets per person)
- Add-ins, each prepped and placed in separate containers. Suggested add-ins:
- Dried fruits, like cherries or cranberries
- Freeze-dried fruits, like apples or strawberries
- Chopped nuts, like walnuts or pecans
- Candies, like chocolate chips or mini marshmallows
- Sweeteners, like honey, maple syrup, or brown sugar
- Cinnamon
- Peanut butter
- 1 bowl and spoon per person
- Water
Instructions:
- Set out oatmeal and add-ins on a camp table.
- Bring a pot of water to boil. Prepare instant oatmeal in individual bowls according to directions on package.
- Instruct campers to take a bowl and add their desired toppings.
2. BREAKFAST SANDWICHES
Prepare the components of these sandwiches ahead of time, then reheat at camp for a savory start to the day.
Ingredients (makes 4 sandwiches):
- 4 English muffins
- 4 sausage patties OR 4 slices bacon OR 4 slices ham (cooked)
- 4 large eggs, scrambled
- 4 slices cheddar cheese
- 2 tbsp mayo
- Desired hot sauce
- Tin foil
Instructions (at home, no more than 48 hours before your trip):
- Cook meat, scramble the eggs, and lightly toast English muffins.
- On the bottom half of each muffin add meat, eggs, and one slice of cheese.
- Let sandwiches cool and wrap in tinfoil. Refrigerate.
- Mix mayo and desired hot sauce. Store, refrigerated, in an airtight container.
Instructions (at camp):
- Place sandwiches, still in tin foil wrapper, over high heat on a stove or a grate over a campfire.
- Turn occasionally. It should take about 10 minutes to heat sandwiches through.
- Unwrap sandwiches and spread mayo/hot sauce mixture on bottom English muffin slice, between meat and bread. Serve hot.
3. PB&J PANCAKES
This twist on a classic is just as satisfying as the original. (Just make sure you’re mixing it up with something besides PB&J for lunch!)
Ingredients:
- Your favorite pancake mix
- ⅓ c crunchy peanut butter
- Strawberry jam
- Frozen berries, if desired
Instructions:
- Prepare pancake mix according to instructions on the packaging. Add peanut butter to the mixture. Add frozen berries, if desired.
- Drop pancakes, ¼ cup at a time, onto griddle or frying pan heated to medium-high. Cook until golden brown, about 2 to 3 minutes on each side.
- Warm jam to syrupy consistency by placing a sealed jar in hot water for about 10 minutes.
- Serve pancakes hot, smothered in jam.
4. SWEET POTATO HASH
Slice and dice at home, then assemble and cook this recipe in camp for a super-hearty, protein-packed breakfast.
Ingredients (makes about 4 servings):
- 4 cups diced sweet potatoes (frozen works best)
- 12 oz (about 4) chicken apple sausages, or your preferred sausage, diced
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 large eggs
- Salt & pepper
- Sriracha or your preferred hot sauce
- Oil
Instructions:
- Dice all ingredients at home, then store in airtight containers.
- Heat cast-iron pan to medium-high. Add oil and frozen sweet potatoes.
- Saute until potatoes begin to brown, then add onions.
- Add peppers and sausage. Salt & pepper to taste.
- Make 2 small wells in the hash mixture. Crack eggs directly into wells. Scramble until eggs are fully cooked.
- Serve immediately with the hot sauce of your choice.
5. BREAKFAST BURRITOS
Prep these burritos in your home kitchen, then reheat in camp. These are great for a big day of hiking and/or an early start since they’re portable and take just a few minutes to warm up.
Ingredients (makes 4 burritos):
- 4 large tortillas
- 4 large eggs
- 8 slices bacon or 8 breakfast sausage links
- 2 c shredded cheddar or pepper jack
- 2 c frozen hashbrowns
- Tinfoil
- Your preferred hot sauce
Instructions (at home):
- Cook meat and scramble the eggs. Cook frozen hashbrowns until crispy. Combine with shredded cheese.
- Divide burrito filling evenly onto 4 tortillas.
- Roll burritos and let cool. Wrap in tinfoil.
Instructions (at camp):
- Place sandwiches, still in tinfoil wrapper, over high heat on a stove or a grate over a campfire.
- Heat until warm throughout, about 5 minutes on each side.
- Finish burritos by pressing each side onto a hot cast-iron skillet.
- Serve with preferred hot sauce.
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