These camping breakfast ideas have saved me so many times. Each is designed for real camping situations, even if it’s over a campfire, a portable stove, or complete no-cook meals.
Some can be prepped back home, others need only a few minutes,
And all of them provide energy for a day of hiking, swimming, or whatever outdoor activities you have planned.
1. Make-Ahead Breakfast Burritos
Prep Time: 45 minutes | Cook Time: 10 minutes (at camp) | Serves: 10-12 burritos
You do all the work at home in your kitchen, and then you just need to heat and serve at camp. They are filling, customizable, and taste even better after being wrapped in foil and warmed over a campfire.
Ingredients
For the Scrambled
- 16 large eggs
- ½ cup whole milk or half-and-half
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
For the Breakfast Meat:
- 1½ pounds ground breakfast sausage (mild, spicy, or turkey sausage) OR 1½ pounds bacon, cooked until crispy and crumbled
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Potatoes:
- 2 pounds russet potatoes, peeled and diced into ½-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Vegetables:
- 2 medium bell peppers (red, yellow, or orange), diced into ¼-inch pieces
- 1 medium yellow onion, finely diced
- 2 tablespoons olive oil
- ½ teaspoon cumin Salt and pepper to taste
For Assembly:
- 10-12 large (burrito-size) flour tortillas (10-12 inch diameter)
- 3 cups shredded sharp cheddar cheese (or Mexican blend)
- 1 cup black beans, drained and rinsed (optional)
- 1 cup salsa (optional, but adds great moisture)
- Heavy-duty aluminum foil (18-inch wide)
For Serving at Camp:
- Sour cream
- Additional salsa or hot sauce,
- Sliced avocado or guacamole
- Fresh cilantro, chopped
Instructions Day Before or Earlier (At Home Prep)
Step 1
Preheat your oven to 425°F. Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread in a single layer on a large baking sheet lined with parchment paper.
Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
The potatoes should be fork-tender. Remove from oven and let cool completely on the baking sheet.
While potatoes roast, heat a large skillet over medium-high heat.
Add the breakfast sausage, breaking it up with a wooden spoon into small crumbles.
Cook for 8 to 10 minutes until browned and cooked through with no pink remaining.
Step 2
Add garlic powder and onion powder during the last minute of cooking.
Use a slotted spoon to transfer sausage to a paper towel-lined plate to drain excess grease. Let cool completely.
If using bacon, cook until crispy, drain on paper towels, and crumble into bite-sized pieces.
In the same skillet (with a napkin to remove excess grease, but don’t wash it, that flavor is gold), put 2 tablespoons of olive oil and heat it on medium.
Add the diced onion and a little while (3-4 minutes) until it is soft and translucent.
Add the bell peppers and cumin.
Stir and cook for another 5 to 6 minutes, and the peppers are tender but still have a slight bite.
Season with salt and pepper. Put it in a bowl and let it cool down completely.
Step 3
To scramble the eggs:
In a big bowl, combine the eggs, milk, salt, and pepper, and whisk until well blended and slightly frothy.
Place a large non-stick skillet on medium-low heat.
Add the butter, and let it melt, while swirling to coat the pan. Pour in the egg mixture.
Let it sit for about thirty seconds, and then use a rubber spatula to softly push the eggs from the edges to the center, tilting the pan so the uncooked egg flows to fill the space.
For 8 to 10 minutes, continue in this way, the slow and gentle cooking to provide soft, fluffy curds is critical. You don’t want rubbery eggs.
When the eggs have just set, but are still glossy and slightly uncooked, remove from the heat (they’ll continue to cook from the residual heat).
On a plate or baking sheet, spread the eggs to cool quickly.
Do NOT overcook the eggs as they’ll be reheated later.
Step 4
Set up your assembly station
This is essential to avoid soggy burritos: Lay all your parts into separate bowls.
This will, and then, be cool. Have your tortillas, foil sheets (cut into 12 x 12-inch squares), and a clean workspace ready.
To make the tortillas more pliable, so they are less likely to tear, warm them up in the microwave for 20 to 30 seconds, stacked in a damp paper towel.
For the assembly, grab a piece of foil and lay a tortilla on it.
Starting in the lower third of the tortilla, closest to you, lay the fillings in the following order.
Add 2 to 3 tablespoons of shredded cheese (this will melt when reheated), ½ cup of scrambled eggs, ⅓ cup of cooked sausage or bacon,
¼ cup of roasted potatoes, 3 tablespoons of sautéed peppers and onions, 2 tablespoons of black beans (optional),
1 tablespoon of salsa (optional), and the remaining 2 tablespoons of cheese on top.
Step 5
To roll the burrito and prevent leaks, fold the left and right sides of the tortilla into the center (about 2 inches in on each side).
Starting from the edge closest to you, fold it up over the fillings, tucking it tightly, and keep rolling away from you to form a tight burrito.
Wrap in foil: Carefully set the burrito, seam-side down, on the foil sheet you have prepared.
Tuck the bottom of the foil up and over the burrito, fold the sides in, and roll it away from you tightly.
The burrito should be in a sealed foil package with no signs of it being opened.
Use a permanent marker to label the foils if you are making different varieties.
Step 6
Place all the burritos you have wrapped in a large freezer-safe zip-top bag and press out as much air as you can.
If you are freezing them, it is best to freeze them flat in a single layer on a baking sheet, then you can stack them after they freeze.
This will ensure they remain in the freezer for a maximum of 3 months.
If you are only making them for the weekend, it is best to refrigerate them for no more than 3 days.
Step 7
At Camp (Heating Instructions):
Thaw if frozen: If frozen, move burritos to your cooler the night before your trip.
They’ll thaw slowly and help keep everything cold. By morning at camp, they should be thawed but still cold.
Heat over a campfire: Lay foil-wrapped burritos on a grate positioned over hot coals.
Make sure to keep the coals at medium heat.
Each side should be heated for 5-6 minutes, flipping the burritos after the first side.
When heated, the burrito should be hot all the way through.
You should be able to feel this through the wrapping (use hot pads).
Depending on the heat from the fire, the total time to heat the burritos is 10 to 12 minutes.
Alternative heating method (camp stove): Place a large heated skillet on your camp stove over medium-low heat.
With the foil-wrapped burritos, cover the skillet.
If you have a lid, use that to cover the skillet to keep the heat in.
Heat the burritos for 5 minutes. Flip them and heat for another 5 minutes.
Alternative heating method (cast iron): If you have a large cast-iron skillet, you can take 2-3 burritos and place them in the skillet.
Cover and heat, flipping occasionally, burritos for a total time of 12-15 minutes.
Step 8
Rest before eating: allow 2 to 3 minutes of resting time after removing burritos from the heat.
Then, open the foil carefully. You have the right to be proud of the melted and hot steaming filling, because you have earned it.
Serve with toppings: Once cooled, you can unwrap them, then plate.
Top the burritos with a dollop of sour cream, additional salsa, avocado, and fresh cilantro.
2. Campfire Skillet Pancakes with Fresh Berry Compote
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 6-8
Cooking pancakes over the open fire is something I find immensely gratifying.
The wood smoke imparts a delicate flavor, and there’s nothing like watching batter turn golden brown over hot coals.
It’s easier to make a single large pancake in a skillet and cut it into wedges than to flip a batch of pancakes over a fire.
Ingredients
For Pancakes:
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2½ cups buttermilk (or make your own by mixing 2½ cups milk with 2½ tablespoons of lemon juice and letting it sit for 5minutes)
- 2 large eggs, beaten
- ¼ cup melted butter (more for cooking)
- 2 teaspoons vanilla extract
For the Compote (Optional, but Suggested!):
- 2 cups mixed fresh berries (blueberries, raspberries, sliced strawberries)
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- For Serving:
- 4 tablespoons butter (at least)
- 1 to 1½ cups pure maple syrup
- Powdered sugar for dusting (optional)
- Extra fresh berries
Additional Gear:
- 12-inch cast iron skillet
- Campfire with a grate or a camp stove
- Large mixing bowl
- Whisk or fork
- Rubber spatula
- Large metal spatula for flipping
- Pot holders or heat-resistant gloves
Instructions Before You Leave
Gather all the dry pancake ingredients: flour, sugar, baking powder, baking soda, salt,
And cinnamon, and mix them in a large zip-top bag, and shake the bag to mix the contents.
Then, write the following instruction on the bag: “Pancake Mix, add 2½ cups buttermilk, 2 eggs, ¼ cup melted butter, 2 tsp vanilla.” This makes measuring quicker at camp.
If you are making a fresh compote at camp, prep the berries: Wash and prep your berries, and store them in your cooler in a container.
Instructions At Camp:
Step 1
Fire building and preparation.
Start your campfire 30-45 minutes before you want to start cooking.
Let the fire burn down for a while to get a moderate bed of glowing coals with gentle flames.
For pancake cooking, the heat needs to be steady and moderate.
If the heat is too strong, the outside of the pancake will burn, and the inside will be raw. Position your grate about 6-8 inches above the coals.
Preparing the berry compote (optional): In a small pot or on the edge of your skillet, combine the berries, sugar, water, lemon juice, and zest.
Put on the cooler part of your grate and place it on medium heat.
Bring to a simmer, and for the next 8 to 10 minutes cook, stirring occasionally
And gently mashing some of the berries with the back of your spoon, until a thick syrupy mixture forms.
Remove from heat and keep warm at the edge of the fire.
Make the Pancake batter: In a large bowl or pot, combine buttermilk, the eggs, melted butter, and vanilla extract, and mix together until smooth.
Add your dry ingredients, either your pre-mixed dry ingredients or freshly measured ones.
The batter should be lumpy; don’t overmix. A few streaks of flour are okay.
Let the batter rest for 5 minutes while your skillet heats.
This allows the baking powder to activate, which makes your pancakes fluffier.
Step 2
Heat your skillet properly
Place your skillet on the grate over the fire. Leave it like that for 3-4 minutes.
To check if it is ready, flick some water onto the pan.
If it sizzles and disappears immediately, go ahead and add 1 tablespoon of butter and swirl it to coat the bottom of the skillet.
Go ahead and let it foam, but you want to catch the butter before it browns. You want it to foam but not brown.
Pour the batter: You can pour about 2-3 cups of batter into the center of the skillet for a large, thick pancake.
If you want thinner pancakes that are easier to flip, pour about 1 cup of batter.
If needed, the back of your spoon or spatula can help in spreading it, but you want to leave about ½ inch from the rim.
Cook the first side: This is the part that requires your full attention.
The first side will take 4 to 6 minutes, depending on the fire.
And this is how you will know it is time to flip: the surface is covered in bubbles that pop, and they leave holes. The edges look dry.
The bottom is a deep golden brown, and the center looks slightly wet but isn’t liquid.
You can lift the edge with your spatula to check.
Heat adjustments as necessary: If the underside is darkening too quickly (under 3 minutes), but the top is not setting,
Shift your skillet to a cooler part of the grate or raise it a little higher above the coal.
If it is cooking too slowly (more than 7 minutes), shift it to the hotter part.
Step 3
Flipping the pancake
This is the most frightful part. Take your spatula, slide it under the pancake, and loosen it fully from the bottom.
If you are making one large pancake, this may require some help; one person slides the spatula underneath while the second person uses a second spatula from the other side.
With a fast motion, flip it over. If it is not perfect, do not worry, rustic is part of the camping charm.
Cooking the second side: This side cooks more quickly, usually 3-4 minutes.
You can tell the pancake is done when, on both sides, it is golden brown and firm to the touch when you gently press the center with your spatula.
Also, when you insert a butter knife or toothpick into the center, it comes out clean or with a few moist crumbs, and clears.
Removing and resting: Transfer the pancake to a large plate or cutting board.
It should be allowed to rest for 2 to 3 minutes before cutting; this helps it set.
If you still have batter left, pour more into the same skillet on the stovetop.
Step 4: Serve Immediately
It’s time to enjoy the pancake! Cut it into large wedges.
For each wedge, serve a pat of butter (it’ll warm and melt into the pancake), a drizzle of syrup, a spoonful of compote, sprinkle some powdered sugar if you have it, and top with berries.
3. Easy Overnight Oats, 4 Flavor options
Prep time: 10 mins. Chill time: 4 hours to overnight Cooking: 1 jar, recipe multiplies perfectly for more jars.
For those summer camping trips, overnight oats are a perfect no-cook breakfast.
You know, no cleaning, breakfast is ready when you are.
You don’t have to do a thing, and it’s so creamy and delicious. I enjoy making enough for everyone to give them different options and flavors.
Ingredients (For 1 Serving)
Base Recipe:
- ½ cup old-fashioned rolled oats (not instant or steel-cut)
- ½ cup milk of choice (whole milk, 2%, almond milk, oat milk, or coconut milk)
- ⅓ cup plain Greek yogurt or vanilla Greek yogurt
- 1 tablespoon chia seeds
- 1-2 tablespoons sweetener (maple syrup, honey, or brown sugar – adjust to taste)
- ¼ teaspoon vanilla extract
- Pinch of kosher salt
Container:
- 16-ounce wide-mouth mason jar with lid (or any sealable container)
Instructions (Base Method)
Combine ingredients: Add oats, milk, yogurt, chia seeds, sweetener, vanilla, and salt directly into your mason jar.
Don’t layer, just dump everything in.
Step 1
Mix thoroughly: Stir well with a spoon, making sure to scrape the bottom so everything is evenly combined.
The mixture will look very liquid; that’s normal. The oats will absorb the liquid as they sit.
Seal and refrigerate: Put the lid on tightly and place in the refrigerator (or in your cooler at camp).
Refrigerate for at least 4 hours, but overnight (8 to 12 hours) is best for the creamiest texture.
In the morning, check for consistency: Open the jar and give the contents a stir.
The oats should be thick and creamy, with a consistency that resembles pudding.
If it’s too thick for your liking, stir in a splash of milk (1 to 2 tablespoons should do).
Step 2
Add your favorite toppings
This is the moment you’ve been waiting for. According to the flavor suggestions below, add your fresh toppings just before you eat.
Eat it cold or warm: Enjoy your oats straight from the jar, or spoon them into a bowl.
If you want to heat it, take off the metal lid and microwave it for about 60 to 90 seconds.
Alternatively, you can warm it on your camp stove in a small pot for about 2 to 3 minutes,
Stir frequently to avoid burning and steaming at the same time.
4. Campfire Bagel Breakfast Sandwiches
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4-6 sandwiches
Making a good breakfast sandwich is one of the greatest comforts camping has to offer.
A sandwich of crispy bagel, melted cheese, cooked egg, and a choice of meat is hearty enough for hours of hiking.
Ingredients
For the Sandwiches:
- 4-6 fresh bagels (everything, plain, sesame, or your choice)
- 4-6 large eggs
- 4-6 slices American cheese, cheddar, Swiss, or pepper jack
- 8-12 slices thick-cut bacon (2 per sandwich)
- OR 4-6 breakfast sausage patties
- OR 4-6 slices Canadian bacon/ham
- 3 tablespoons butter, divided (for toasting and cooking eggs)
- Salt and freshly ground black pepper to taste
Optional Additions:
- 1 ripe avocado, sliced
- 2 medium tomatoes, sliced
- A handful of baby spinach or arugula
- 4-6 teaspoons mayonnaise or aioli
- Hot sauce or sriracha
- Everything bagel seasoning
Equipment Needed:
- Camp stove with propane or campfire with a grate
- Large cast-iron skillet or griddle
- Small skillet for eggs (or use mason jar rings as egg molds)
- Metal spatula
- Tongs
- Aluminum foil
- Cutting board
Instructions For Prep Work (Can Be Done at Home)
- I suggest cooking the meat ahead of time because it will save time and allow for less cleanup at camp.
- Make your bacon, cool it, and pack it as per the instructions to save time and eliminate mess when you get to camp.
- For Canadian bacon, no need to pre-cook it.
- With sausage, the same instructions apply as for bacon, and cook and store per instructions.
Instructions At Camp
Step 1
Set up your cooking station
If you’ll be cooking over a campfire, set it up 30 to 40 minutes before you need to cook and allow the fire to burn down into hot coals.
This will provide a steady heat for cooking, and the grate may be positioned for cooking.
If you’ll be using a camp stove, ensure it is on a stable surface, the propane is connected, and the ingredients are set up for cooking.
Slice the bagels: Prepare a cutting board and a sharp knife (or use your hands if the bagels are fresh and soft).
Place each bagel on the board, and slice each in half horizontally. Set aside.
Cook or reheat the meat: If on a camp stove, heat a large skillet over medium heat or put it on a grate over hot coals.
When the skillet is hot, for pre-cooked bacon, put it in the dry skillet and for 1-2 minutes on each side until it is sizzling and hot.
Transfer to a plate lined with paper towels.
When cooking raw bacon, place strips in a cold skillet, and then turn the heat to medium.
It will take 6-8 minutes, and you should flip the bacon occasionally until it is crispy.
Also, drain bacon on paper towels.
For sausage patties, cook in the skillet for 3-4 minutes on each side if raw, or just heat straight through if it is pre-cooked.
Step 2
Toast the bagels
While the meat is cooking or immediately after, put 1 tablespoon of butter in the large skillet.
When the butter is melted and foaming, put the bagel halves, cut-side down, in the butter.
For 2-3 minutes, the bagels should be toasted until golden brown and crispy.
There will be times when you need to do this in batches. Move the bagels to a plate.
Prepare the eggs: Add 1 tablespoon of butter to your small skillet, or clear a space in your large skillet if it is big enough.
Then, it is cooked over medium-low heat.
Cooking the eggs: Crack an egg into a skillet.
For a nice round egg that fits the bagel, use a mason jar lid ring as a mold.
Place the ring in the skillet, spray with cooking spray, and crack the egg inside. Season with salt and pepper.
Cook for 2-3 minutes for a runny yolk, 4-5 minutes for fully cooked.
For a firmer yolk, cover the skillet with a lid or piece of foil.
Flip for over-easy, over-medium, or over-hard as desired. Repeat with the remaining eggs in batches if necessary.
Step 3
Assemble while hot
It is crucial for melty cheese. Place a slice of cheese on the bottom half of each toasted bagel.
Top with a hot egg. The heat of the egg will start melting the cheese.
Top with your cooked meat. Add any optional toppings like avocado, tomato, or greens.
Finish with your choice of condiment: Spread mayonnaise, aioli, or hot sauce on the top bagel half.
Press the top onto the sandwich.
Wrap and rest (optional): If you want your sandwich to be even more melty,
Wrap each sandwich in foil and keep it near (not directly on) the fire or on the warm skillet for 1-2 minutes.
This allows everything to meld together, helping to fully melt the cheese.
Serve hot: Unwrap and indulge in your delicious breakfast sandwich while it’s hot and the cheese is still gooey
5. Campfire Hash Browns and Eggs
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serves: 4-6
This is camping breakfast at its best, in one glorious skillet, crispy hash browns, vibrant veggies, delicious meat, and eggs all meld together.
It is filling, adaptable for the picky eater, and best of all, you only have one pan to wash
Ingredients
- 4 cups of either frozen or fresh hash browns; they can be shredded or diced
- 1 large yellow onion, diced into ¼ inch pieces
- 1 large bell pepper of any color, diced into ¼ inch
- 6 to 8 large eggs
- 1½ cups of shredded cheese. Examples are cheddar, Monterey Jack, or a Mexican blend
- 4 tablespoons of any butter or olive oil (divided)
- 1 teaspoon of Kosher salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika (you can use smoked paprika for added flavor)
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
Optional Add-ins
- 1 cup of any of the following additions, crumbled and cooked: breakfast sausage, bacon, or diced ham
- 1 cup of sliced mushrooms
- 1 diced jalapeño (adds heat)
- ½ cup of diced tomatoes
- 2 tablespoons of any of these fresh herbs for garnish: parsley, chives, or cilantro)
- Hot sauce for serving
Equipment Needed:
- 12-inch cast-iron skillet (or any large camp-safe skillet)
- Campfire with a grate or a camp stove
- Spatula (metal)
- A lid or aluminum foil for covering the food
Instructions
Step 1
Prepare your heat source
If you are using a campfire, build it 30-40 minutes ahead of time
And let it burn down to a bed of hot coals with minimal flames for about 30 to 40 minutes.
Position your grate 6-8 inches above the coals for medium-high heat. If using a camp stove, set it up and light it.
Heat your skillet ready: For the skillet, take the cast iron skillet for the grill or the camp stove.
2 to 3 minutes, if a drop of water sizzles, the skillet is ready
Start with Vegetables; 2 tbsp of butter/oil will do, as well as nest the many onions. 3-4 minutes will do, stirring with the spatula.
For the onions, some softening is necessary, and they become translucent, the edges
Add the bell peppers: For the peppers and onions, the remaining mushrooms or jalapeños may be added.
Some for 4-5 minutes. Vegies are tender, some border. with some edges for minimal mellow.
Add the hash brown Veggie pieces: For 2 tbsp butter/oil to the edge. Once mellow, hash brown, even layer spread.
For frozen hash brown, the clumps. hash brown, oil, pepper, salt, paprika, garlic, and onion powder, and made.
Let them crisp: Remember, this is the secret to delicious hash browns.
Don’t stir the pan for 5-7 minutes. A crisp, golden-brown base is what you’re looking for.
Don’t move the pan. Even hash browns will sizzle if they are cooking, so don’t worry.
Step 2
Flip and mix: 5-7 minutes have passed, so flip the hash brown sections to a golden-brown and mix everything with the vegetables.
With the spatula, do the hash brown pressing, which enables the base to make contact.
Cook for another 3-4 minutes, stirring occasionally, to achieve your hash brown goals of spots of crisp and golden.
Add meat: If using pre-cooked sausage, bacon, or ham, this is the time to mix those in to meld flavors for about 1-2 minutes.
Create wells for eggs: With the spatula, form 6 to 8 small wells in the hash brown mix,
Evenly spacing them around the skillet so that they reach the bottom of the pan.
Crack in the eggs: This is the precise moment to carefully test the eggs one by one to avoid breaking the yolks.
Do not stress too much if a yolk breaks; it will still taste great. Afterward, season each egg with a pinch of salt and pepper.
Step 3
Cover and cook
This is still the most important stage if you want to make sure the egg whites cook all the way and the yolks remain runny.
You can simply cover the skillet with a lid, or you can use aluminum foil to create a tent.
If you are using a campfire, you can even put a few hot coals on top of the foil for even cooking; it will be just like a Dutch oven.
You will want to make sure to cook the egg whites for a total of 4-6 minutes, depending on how you like your eggs.
For runny yolks, check at 4 minutes. For fully set yolks, go for 7 to 8 minutes.
Step 4
Check for doneness
Carefully lift the lid and check the eggs. You will usually want to get the egg whites all set and fully opaque.
On the other hand, the yolks should still jiggle a little if you want to keep them runny.
If not, cover and cook for another minute.
Add cheese: You will want to make sure to get your other ingredients mostly done before adding shredded cheese to avoid wasting too much time.
In this case, you will want to place it all over the skillet.
You should cover again and let it sit for 1-2 minutes.
Step 5
Please serve
Remove the lid and add toppings if desired.
To serve, leave the food in the skillet and place it in the center of the table.
Provide each person with a fork and let them serve themselves. Offer hot sauce on the side for those who prefer a spicier option.
6. Summer Campfire Cinnamon Rolls
5-minute prep time | 10-15-minute cook time | serves 8
When it comes to campfire treats, these cinnamon rolls could make anyone a camping hero.
All you need to do is grab some refrigerated dough, and you’ll get the most delicious gooey cinnamon rolls.
It’s a special experience to eat something so sweet and warm and cooked over an open fire.
Ingredients
- 1 can (8-count) refrigerated cinnamon rolls with icing (such as Pillsbury Grands)
- 2 tablespoons melted butter (for greasing and brushing)
- For an added topping: 1 teaspoon ground cinnamon combined with 2 tablespoons brown sugar.
- For an added treat, you can include fresh berries.
- Choose one of the following equipment options
- Cast-iron Dutch oven with lid
- 12-inch cast iron skillet with lid or foil
- Pie iron
- Heavy-duty aluminum foil
- Campfire with hot coals or camp stove
Instructions
Method 1 Step 1
Dutch Oven (Best Results, Feeds Everyone at Once)
Prepare your fire: Build the campfire 45 minutes before cooking.
Allow it to burn down to a bed of hot coals.
You’ll need about 20-25 hot coals for a 12-inch Dutch oven. Be sure to prepare at a distance.
Prep the Dutch oven: Take the Dutch Oven and generously grease the inside with butter.
Pay special attention to the bottom and about 2 inches up the inside walls.
Arrange and open the container of cinnamon rolls (they’ll pop open with a satisfying sound).
Separate the rolls and stack them in the greased Dutch oven, spacing them apart by about ½ inch.
Be advised that they will expand as they cook.
If your Dutch oven is large enough, you can fit all 8 rolls in one layer.
Brush the tops of the rolls with melted butter and sprinkle with the cinnamon-sugar mixture for extra sweetness and caramelization.
Step 2
Preparing for baking
Cover the Dutch oven with its lid. With tongs, set the Dutch oven on a stack of 8-10 hot coals.
Then, with tongs, set 12-15 hot coals on the lid.
This method creates top and bottom heat like an oven, and for baking, the heat ratio should be ⅓ coals on the bottom and ⅔ on top.
Rotating for even cooking: After 5 minutes, grab heat-resistant gloves or a lid lifter,
And turn the Dutch oven 90 degrees (a quarter turn) clockwise, then turn the lid 90 degrees counter-clockwise.
This prevents hot spots and ensures even browning.
Checking for doneness: After 10 minutes, carefully lift the lid, tilting it away from you so ash doesn’t fall on the food.
The rolls should be golden brown on top and puffy.
Press the center of a roll, and it should spring back, and be firm, not doughy.
If it needs more time, replace the lid and cook for 2-3 minutes more.
Remove from heat: Once finished, use your lid lifter or gloves to take the Dutch oven off the coals (it’ll be hot), and set it down on a heat-safe surface (another grate, a large flat rock, or a thick wooden board).
Step 3
Apply icing
After letting the rolls cool for just a couple minutes (2-3 minutes more and it’ll be cold),
Open the icing packet from the can and drizzle it over the hot rolls. Watch it melt into a glaze.
Serve warm: Use a fork or a large spatula to transfer the rolls onto a plate, and serve immediately while they are warm and gooey.
Fresh berries are great for topping.
Method 2 Step 1
Cast Iron Skillet (Great for Camp Stove or Fire)
Prepare your cooking surface: Your camp stove should be set to medium-low
Or your skillet should be positioned on a grate over a campfire with medium coals (this is not direct flames).
Grease the skillet: The bottom and sides of a 10 or 12-inch cast-iron skillet should be generously buttered.
Arrange rolls: Cinnamon rolls should be placed in the skillet with space between each one.
Depending on skillet size, you might need to cook in batches (4-5 rolls per batch).
To ensure even cooking, cover the skillet by either placing a lid on top
Or using heavy-duty aluminum foil to make a tent over the skillet, making sure to seal the edges.
For the next 5-6 minutes, ensure not to lift the lid.
Step 2
After 5-6 minutes, the lid may be removed, and the rolls may be checked.
If the bottoms are cooking too quickly, the heat may be lowered, or the skillet moved to a cooler spot over the fire.
For a camp stove, the flame may be lowered.
Once again, the lid needs to be replaced, and cooking may continue for another 4-5 minutes.
The rolls are complete once the tops are golden brown, the rolls have puffed up, and the centers no longer have dough when pressed.
Remove from the heat and allow the rolls to cool for two minutes before icing.
The icing may be served warm as the rolls are served straight from the skillet.
For the final method, the pie iron is also prepared for cooking.
The pie iron should be opened, and the cooking surfaces should be sprayed with cooking spray.
Ensure to preheat over medium coals for 2-3 minutes.
Preparing the rolls: Begin separating the cinnamon rolls.
Depending on the size of your pie iron, you can cook 1 to 2 rolls at a time.
If you find the rolls to be quite large, you can cut them in half or flatten them a bit.
Step 3
Cooking the rolls
After you have prepared the rolls, you place 1-2 of them in the pie iron and close it securely.
Position the pie iron over medium coals, about 4-6 inches above the heat, for 3-4 minutes.
Flipping and Continuing: Then, you flip the pie iron over and cook the other side for another 3-4 minutes.
To tell if the rolls are done, both sides should be a nice golden brown, and the roll should be firm to the touch when you press it through the pie iron.
Checking for Doneness: You can open the pie iron carefully; it is hot and will release steam.
If the rolls are done, the center should not look raw or doughy. If it is, close it and cook another minute on each side.
Remove and Icing: Lastly, the roll(s) can be moved to a plate, and after a short cooling down of 1 minute, you can ice it.
This can be repeated for the rest of the rolls.
Method 3 Step 1
Foil Packet (No Special Equipment Needed)
Before you start, gather your materials: each piece should be cut to 12×12 inches (you can use double-layer regular foil, but heavy-duty foil is preferable).
You will need one piece of foil for each cinnamon roll.
To wrap each cinnamon roll, place a small flattened piece of butter on each foil piece on top of which the cinnamon roll will be placed.
Once the cinnamon roll is on top of the butter, you should fold the foil over the top of the cinnamon roll
And seal it tightly on all edges, but you should leave some space for the cinnamon roll to expand while it is cooking.
For cooking, you place your parcel on a grill over medium heat for about 4 to 5 minutes.
After that time, you need to turn the parcel over and heat it for an additional 4 to 5 minutes on the other side.
When time is up, you take one of the parcels and check if it is cooked by opening it up.
You should see and feel that the roll is a light brown and spongy.
If it is still a little soft, it should be wrapped again and heated for another 2 minutes with one flip.
Step 2
Unwrap and ice
Open all packets carefully, drizzle icing, and serve.
For zero cleanup, you can eat them right from the foil.
7. Easy Peanut Butter Banana Wraps
Prep Time: 5 minutes | Cook Time: 0 minutes | Serves: 4
These no-cook breakfast wraps are perfect for camping, especially for busy mornings when you want to get on the trail early.
They are sweet, satisfying, and portable while requiring no cooking equipment.
Ingredients
- 4 large flour tortillas (10-inch diameter whole wheat, spinach, or regular)
- ½ cup creamy peanut butter (or crunchy if you prefer texture)
- OR ½ cup almond butter, cashew butter, or sunflower seed butter for nut-free
- 3 medium bananas (ripe but still firm), sliced into ¼-inch rounds
- ¼ cup honey or maple syrup
- Optional: ⅓ cup granola (adds great crunch)
- Optional: 3 tablespoons mini chocolate chips
- Optional: 2 tablespoons chia seeds or ground flaxseed
- Optional: ¼ teaspoon ground cinnamon
- Optional: 1 cup sliced strawberries
Instructions
Step 1
Lay out your tortilla:
Place one tortilla flat on a clean plate, cutting board, or even on a piece of foil if you’re keeping things super simple.
Holding the back of the spoon or the butter knife, take 2 tablespoons of peanut butter and evenly spread it to cover the entire tortilla surface.
Go to the edges to enhance the coverage. The peanut butter will be the “glue” keeping everything intact.
Arrange the banana slices: Place one banana, or ¾ if making a single wrap, and cut it into rounds, and lay it in a single line down the center of the tortilla.
Make sure to overlap the rounds. The aim is to have a generous amount of banana in every bite.
Drizzle with sweetness: Using a back-and-forth spoon motion, drizzle and distribute 1 tablespoon of honey or maple syrup over the banana slices.
Step 2
Add optional ingredients:
Get creative in this step. For added crunch, you can top the bananas with granola.
For a yummy treat, lay down a line of chocolate chips.
Sprinkle cinnamon for warmth, add slices of strawberries for more fruit, and/or chia or flax seeds for added nutrition.
Step 3
Roll it up:
Here’s how to do a tight wrap that won’t fall apart. Take in both sides of the tortilla.
Fold in the left and right sides of the tortilla towards the center (about 1½ inches on each side).
These folds create “walls” that prevent the fillings from escaping.
Starting from the edge closest to you, begin rolling the tortilla away from you.
Make it tight. Apply gentle pressure as you roll to compress the fillings.
Continue rolling all the way to the far edge.
Secure the wrap: The peanut butter should make the final edge stick to the wrap.
If it seems loose, dab a little peanut butter or honey on the edge and press to seal it shut.
Slice for easier eating: A wrap should be cut in half diagonally using a sharp knife.
This will make it easier to eat and look more appealing.
Step 4
Serve immediately or save for later:
You can eat them right away, or you can also wrap each one tightly in plastic wrap or foil.
They will stay fresh in your cooler for 24 hours (the tortillas will soften slightly, but they will still be tasty).
Optional grilling step: For a warm, crispy option, heat a dry skillet over your camp stove or campfire.
Place the wrap seam-side down in the hot skillet and let it cook for 1 to 2 minutes on each side until it’s a nice golden brown and crispy.
The peanut butter and chocolate will melt and be amazing.
8. Sheet Pan Campfire Breakfast For A Crowd
Prep time: 15 minutes | Cooking time: 25 minutes | Servings: 8 to 10
Feeding a crowd means making a big breakfast that is filling and that doesn’t require making several batches.
This is a breakfast sheet pan that has everything: protein, vegetables, potatoes, and eggs.
All cooked at once in a single giant pan. This is a real showstopper.
Ingredients
For the Protein:
- 2 pounds breakfast sausage links (about 16-20 links)
- OR 1½ pounds bacon strips
- OR a combination of both
For the Potatoes:
- 2 pounds baby potatoes (red, gold, or mixed), halved or quartered if large
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme or rosemary
For the Vegetables:
- 2 large bell peppers (use different colors for visual appeal), cut into 1-inch chunks
- 1 large red onion, cut into ½-inch wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Eggs:
- 8-10 large eggs
- Salt and pepper for seasoning
For Finishing:
- 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 2 tablespoons fresh parsley or chives, chopped
- Hot sauce for serving (optional)
Equipment:
- Large cast iron griddle, baking sheet, or two 9×13-inch disposable aluminum pans (doubled up for stability)
- Campfire with a large grate or multiple camp stoves
- Aluminum foil (heavy-duty)
- Metal spatula
- Tongs
Instructions
Step 1
Prepare your cooking surface:
If using a campfire, build it well in advance and let it burn down to a large bed of hot, even coals.
You need a grate that can support your pan and is set about 6-8 inches above the coals.
For camp stoves, use two side by side if they are large and you need to use a large pan.
Otherwise, you will need to cook in batches.
Prep the pan: For disposable aluminum pans, use two and place one inside the other.
This is to ensure better stability and heat distribution.
To prevent sticking, spray or brush the inside pan with some oil generously.
Step 2
On one side, place the sausage links.
Keep the other side open. If you are using the bacon, place strips across one half of the pan.
Place the halved baby potatoes in a bowl with 3 tablespoons of olive oil.
Add salt, pepper, garlic powder, paprika, and the herbs. Toss everything.
Spread the potatoes on the empty side of the pan next to the sausages, but not on top.
Toss the bell pepper chunks and onion wedges with 2 tablespoons olive oil, salt, and pepper.
Scatter the seasoned vegetables around the potatoes and around the empty spaces in the pan.
Step 3
Cooking:
Take care to set your pan on the grate over your campfire or on your camp stove(s).
If you are using a campfire, make sure to balance your pan and rotate it to ensure it gets even heat.
You might need to rotate it occasionally to avoid any burning.
Cook for a total of 15-20 minutes, while checking and stirring every 5 minutes.
When the sausages become golden brown, use the tongs to rotate them.
You have the spatula to stir and also to flip the potatoes and the vegetables as they cook.
When the sausages are cooked through and are nicely browned, look for potatoes that are fork-tender with also crunchy edges.
And then check that the vegetables are softened and slightly charred, to the point of being edible.
Step 4
Check sausages for doneness:
After 15 minutes of cooking, you can check the thickest sausage for doneness.
If it is done, there should be no pink in the middle at all.
If it isn’t, you will have to keep it on there, checking every 2-3 minutes.
When the sausages are done and the potatoes are tender, make a space in the center of the pan by pushing the potatoes and sausages to the sides.
If your pan is very full, you can remove some items to a plate to make room.
Quickly and evenly break the eggs and place them in the center section.
Make sure the eggs are evenly spaced and the yolks are not broken.
Add a bit of salt and pepper to each yolk.
Make sure to seal the foil. The heat and steam are trapped and cook the whites, leaving the yolk runny.
If you are using a campfire, you can put hot coals on the foil for even heat.
Step 5
Cook until eggs are set:
This takes about 5 to 7 minutes if you want the yolk runny and the whites set.
For 8-10 minutes, the yolks will be fully cooked and the whites will be set.
You will know when they are cooked when you lift the foil and they are opaque.
When the eggs are to your liking, remove the foil and spread the cheese evenly, and cover for 1-2 minutes to let the cheese melt.
Step 6
Remove from heat:
Use heat-resistant gloves and set the pan on a heat-resistant surface, and remove it from the stove.
Get ready to enjoy the meal. Carefully take off the foil, being mindful of the steam, and add the finishing touch.
Add freshly chopped parsley or chives.
Lay the whole pan on the camping table, along with the serving utensils, and let the family-style serving begin.
Self-service allows everyone to take whatever they like. For the extra spicy fiends, provide some hot sauce.
9. Instant Oatmeal Packets Bar
Preparation Time: 5 minutes | Cooking Time: 5 minutes | Serves: 4-6
While camping, this is the quickest breakfast to prepare. Even when the time is short, provide breakfast that everyone can customize to their taste. In no time, everyone can enjoy warm and comforting instant oatmeal.
Ingredients
Oatmeal Base:
6 to 8 instant oatmeal packets (buy a variety box so everyone can choose their favorite flavor)
boiling water (amount depends on packet instructions, usually 6-8 cups total)
Optional: A pinch of salt per bowl (Enhance flavor)
Topping Bar (Choose 6-10):
Fresh Fruits:
- 2 bananas, sliced
- 1 ½ cups mixed berries (blueberries, sliced strawberries, raspberries and raspberries)
- 1 apple, diced
- 1 sliced peach or nectarine
Nuts and Seeds:
- ½ cup chopped walnuts
- ½ cup sliced almonds
- ½ cup chopped pecans
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
Dried Fruits:
- ½ cup raisins
- ½ cup dried cranberries
- ½ cup chopped dates
- ½ cup dried apricots, chopped
Sweeteners and Spreads:
- ¼ cup honey
- ¼ cup maple syrup
- ¼ cup brown sugar
- ½ cup peanut butter or almond butter
Extras:
- ½ cup mini chocolate chips
- ½ cup shredded coconut
- ¼ cup chia seeds
- 2 tablespoons ground cinnamon
- ½ cup granola
- Splash of milk or cream
Equipment:
- Kettle or large pot for boiling water
- Camp stove or campfire
- Bowls or mugs for serving
- Spoons
- Small bowls or bags for toppings
Instructions
Step 1
Set up your topping station:
Before you start cooking, lay out all your topping options in small bowls, cups, or bags on your camp table.
Fruits should be arranged accordingly, and in one corner, place the seeds and nuts.
In another corner, arrange the sweeteners. This way, it is easier for everyone to appreciate their selections.
Next, boil the water. For every person, add one to one and a half cups of water to a pot or kettle and place it on the stove.
If it is a camp stove, ignite high heat or place the pot on a grate over the hot coals of a campfire and bring to a rolling boil.
Depending on your heat source and altitude, this should take about 5 to 7 minutes.
While the water is heating up, set up the bowls.
Have everyone select a bowl or a large mug and choose their favorite oatmeal flavor packet, and empty it into the bowl.
Step 2
Pour the water:
Once the water is boiling, take the bowl with blended oatmeal
And carefully pour in the amount of water specified on the oatmeal packet (typically ½ to ¾ cup per packet) into each bowl.
This is to ensure no hot water is splashed on anyone.
Stir the water and oatmeal, and let it rest.
The oatmeal should be able to sit for 1 to 2 minutes to absorb the water and thicken to a desirable, creamy consistency.
If it feels too thick after a stir, add a splash of hot water or some milk and stir again.
If it feels too thin, let it sit a minute; the oats will absorb some liquid.
Stir again and check consistency: If it feels too thick after a stir, add a splash of hot water or some milk.
If it feels too liquid, let it sit for another minute, and it will absorb the water.
Step 2
Add your own toppings:
Each person is invited to move along the topping bar and add whatever toppings they want. There is no right or wrong.
A good variety for a single serving will be: some berries, a handful of nuts, some honey, and a sprinkle of cinnamon.
There is also the option of adding sliced bananas, some chocolate and peanut butter, and coconut for a dessert level.
Mix the toppings in the oatmeal or keep them on top for a nice presentation.
Eat while it’s hot, and the toppings are nice and fresh. Supply napkins and a spoon for each person.
Oatmeal is best enjoyed while hot. Provide a spoon and napkins for each person.
10. Healthy Greek Yogurt Parfait Cups
Prep: 10 minutes | No Cook: 0 minutes | Serves 4
These beautiful parfait cups are as tasty as they are Instagram-friendly.
Parfait cups contain layered Greek yogurt, granola, and fruit.
Yogurt parfait cups are prepared with healthy ingredients and are loaded with protein, making yogurt parfait cups a nutritious breakfast.
Yogurt parfait cups can be prepared in advance or in camp; each way is beautiful.
Ingredients
For the Base Layers:
- 3 cups plain Greek yogurt (2% or full-fat for the creamiest texture).
- Or vanilla Greek yogurt if you prefer it sweeter.
- 3 tablespoons honey, plus more for drizzling on top.
- 1 teaspoon vanilla extract (only if you use plain yogurt).
- A pinch of salt.
For the Granola Layer:
- 2 cups store-bought or homemade granola.
- Choose one that has a combination of nuts, seeds, and perhaps some dried fruit.
For Fruit Layers:
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries).
- If you use strawberries, slice them into ¼ inch slices.
- Keep smaller berries whole.
Optional Toppings:
- ¼ cup sliced almonds.
- ¼ cup chopped walnuts or pecans.
- 2 tablespoons of each: chia seeds, hemp hearts, and shredded coconut.
- Fresh mint leaves for garnish.
- Extra honey or maple syrup for drizzling.
Equipment:
- 4 wide-mouth mason jars (16 oz size) with lids.
- Or 4 clear plastic cups with lids.
- Or 4 Bolws if you plan on assembling fresh at camp.
- Spoons for serving.
- Cooler with ice.
Instructions
Method 1: Step 1
Pre-Assembled at Home (Meal Prep Style).
Sweeten the yogurt: In a medium-sized bowl, stir together Greek yogurt, honey, vanilla extract (if using plain yogurt), and a pinch of salt. Mix until smooth and evenly combined.
You can taste the mixture and add more honey if you want it sweeter.
Prepare your jars: Have your 4 mason jars or clear cups clean and ready.
The clear containers are important because the layers look beautiful.
First yogurt layer: Spoon ⅓ cup of the sweetened yogurt into the bottom of each jar.
Use the back of the spoon to spread it evenly.
First granola layer: Add 3-4 tablespoons of granola over the yogurt in each jar. Spread it in an even layer.
Fruit layer: Add ¼ cup of mixed berries over the granola. Distribute different colors for visual appeal.
Step 2
Repeat the layers:
Add another ⅓ cup of yogurt, another layer of granola (2-3 tablespoons), and more fruit (¼ cup).
Top layer: Finish with a final layer of yogurt (about ¼ cup), creating a smooth top surface.
Keep toppings separate: Do not add the final granola and fruit on top yet; they’ll get soggy.
Pack extra granola and fresh berries in separate small bags or containers.
Put lids on the jars and store them in your refrigerator at home, then transfer to your cooler. They’ll stay fresh for 3 to 4 days.
When it’s time to eat, take off the lid, add one last layer of crunchy granola and fresh fruit, drizzle honey, add nuts or seeds, and enjoy fresh and cold with a spoon.
Method 2: Step 1
Camp Build-Your-Own
Lay all the ingredients in different bowls and bring them to the camping table.
Place the sweetened yogurt in a large bowl with a serving spoon, and for granola, fruits, nuts, seeds, and honey, use separate bowls of a small size.
Step 2
Give a clear cup or bowl to each person: Mason jars are great, but any bowl or cup would work.
Each person makes their own parfait from bottom to top. Start with yogurt, a layer of granola, and add a layer of fruit.
Repeat until the desired height. Encourage them to make at least 2-3 layers.
Add the finishing touch of a honey drizzle and enjoy with a spoon.
Method 3: Step 1
No Layering (Simple Bowl Style)
Scoop ¾ cup of sweetened yogurt into each bowl.
Allow everyone to customize their order with granola, fruits, nuts, and honey on top. No need for layering, just let it all go on.
Some people mix everything, while others prefer to eat each portion separately.
Either way, it all tastes amazing.
Camping Breakfast General Tips For Success
- Create a Game Plan: Before your trip, draft each morning’s breakfast menu. This saves you from decision fatigue and allows you to pack all the needed ingredients.
- Prep: Anything that can be chopped, measured, cooked, or combined saves time at camp. Measure dry ingredients into bags, chop veggies, cook and portion meat, and set aside ingredients.
- Smart Packing: Organize all ingredients with zip-top bags, plastic containers, or mason jars. Label each item and group them by the meal to streamline mornings.
- Keep it Cold: Invest in a solid cooler and pack it with ice or ice packs. Freeze breakfast burritos, juice boxes, and berries; they’ll keep the cooler cold and thaw by the time you need them.
- Bring the Right Tools: A well-prepared camping breakfast requires a cast-iron skillet, a pot for boiling water, a knife, a cutting board, a spatula, tongs, and pot holders. Basics like plates, bowls, and utensils are also a must.
- Water is Everything: Always know your water source. Bring extra water for cooking, cleaning, and drinking. Most breakfast recipes also need water to be boiled, so you will want a kettle or pot for the water.
- Master Your Heat Source: Be it a campfire or a camp stove, you will need to learn to control the temperature. Coals are a more even source of heat than flames. Camp stoves provide the most control, but you will need to have enough fuel.
- Clean as You Go: You must avoid letting the dishes stack up. It will be best to wash the items between the steps of cooking. Bring biodegradable soap and follow Leave No Trace principles.
- Food Safety Matters: Cold food must be below 40°F, and hot food must be above 140°F. When in doubt, throw it out. Raw eggs should be kept cold until it is time to cook. Finished food should be eaten within 2 hours, or 1 hour if it is hot.
- Embrace Imperfection: Breakfast is the most important meal of the day, even while camping, but it doesn’t have to be fancy. A simple meal, shared with loved ones, can be enjoyed outside. Focus on the experience, not perfection.
- Think Beyond Breakfast: A number of these recipes can be adapted for lunch or dinner as well. Breakfast burritos are great for trail lunches, and yogurt parfaits make awesome snacks in the afternoon.
- Include Everyone: Get kids and other campers involved in the prep and cooking process. You can assign people to set up the topping bar, stir the oatmeal, or toast the bagels. Preparing food together can make fun memories.
- Have Backup Plans: It’s best to bring quick options, like instant oatmeal packets, granola bars, or bagels and cream cheese, if you are going to be outside and the weather isn’t going to be nice or the people you are with sleep in.
- Start Simple: If you are new to cooking at camp, try starting with no-cook options like overnight oats and parfaits. Once you gain some more confidence, you can try campfire cooking and other more challenging recipes.
Storage For Camping Breakfast Ideas
Cooler Management
To best manage your cooler, keep it in the shade and open it less frequently.
You can also use two separate coolers, one for drinks and one for food.
Pack the items you will need first on top for easy access.
Shelf-Stable Options
To reduce the need for cooler space, instant oatmeal, peanut butter, honey, maple syrup, granola, nuts, dried fruit, and bread products.
They will help you keep some items replenished.
Egg Safety
When stored properly, whole, shelled eggs can be kept in a cooler for one week.
Pre-cracked, pasteurized eggs in cartons are safer and do not break.
Cooked eggs and dishes should be eaten within two hours or stored in the refrigerator.
Meat Handling
Pre-cooked and frozen meat lasts longer and is safer.
If bringing raw meat, plan on using it within one to two days.
To avoid cross-contamination, keep meat in sealed containers at the bottom of the cooler.
Dairy Products
Yogurt, milk, cheese, and butter are at risk for spoilage and need to be kept cold.
Between frozen and regular, Greek yogurt is a good choice for longer storage.
Hard cheeses are a better choice for storage than soft cheeses.
To minimize waste, consider individually portioned items.
Fresh Produce
Berries are fragile; freeze them to use as ice packs or buy them fresh at a store near camp.
Heartier fruits like apples or bananas are perfectly fine without refrigeration.
Pre-washed and prepped veggies are great for all campers.
Leftovers
Leftovers should be stored in sealed containers, which should be put in the cooler.
Seal and label with the date and contents.
Use within 24-48 hours and reheat thoroughly until the food is steaming hot.
Cooling
Cold dishes should be stored at 40°F or lower.
Remember that the temperatures between 40°F and 140°F are the optimal conditions for bacterial growth.
140°F and higher are the temperatures where hot dishes should be stored.
Use the thermometer kept in the cooler for temperature checks.
Frequently Asked Questions For Camping Breakfast
What’s the easiest camping breakfast to make?
Peanut butter banana wrap and overnight oats require no cooking and very little cleaning.
Instant oatmeal with toppings also fits the category; just boil water and customize.
Can I prep everything at home?
Overnight oats, make-ahead burritos, and assembled parfaits can all be prepared a few days beforehand.
Before leaving home, pre-cook your meat and chop your vegetables, and place your portioned dry ingredients into bags.
Conclusion
These 10 camping breakfast ideas will make your mornings in the great outdoors spectacular instead of stressful.