Pancakes are simple, but there’s a lot more you can do to liven up breakfast at the campsite.
Steel cut oatmeal simmering in a Dutch oven over embers sounds appealing as a one-pot camping meal — in theory. But who wants to stare at their breakfast bubbling all morning while delaying the day’s activities? Not us, that’s for sure.
That’s why camp breakfasts should be your easiest camping meal of the day. But, that also doesn’t mean they need to be basic or dry. The secret: plenty of prep at home before the trip and a camp stove that cooks quickly and evenly.
Don’t dig a hole and ditch the Dutch oven. Then, try these 12 practical and delicious morning meal recipes that are packed with protein, healthful fats and whole-grain carbs.
Sweeter Camping Breakfast Ideas
For truly easy and speedy breakfast meals, rely on oats and couscous. Along with cooking quickly, they’re versatile and two of our favorite camping foods that don’t need refrigeration. To make these grain-based breakfasts more sundae-like and to boost the nutrients, top with yogurt (or cottage cheese) and nuts.
Golden raisin granola and yogurt parfaits
Not only is this breakfast high in nutrients—it’s also flavorful and indulgent-tasting. Preparation at the campsite takes seconds: just sprinkle granola you’ve baked at home onto yogurt and berries you’ve pre-packed into jars.
Want to jumpstart your morning with this sweet parfait? Here’s the recipe with step-by-step instructions.
Granola and milk
For a simpler granola variation reminiscent of cereal and milk, combine granola and powdered milk in resealable zip lock bags, one per person. Then, at the campsite, whisk some water into each serving.
Breakfast couscous with yogurt, nuts, and fruit
Quick cooking couscous is a camper’s best friend. Just bring water to a boil in a pot over a camp stove, then pour over the grains in a bowl. Stir in some salt and butter, then cover and let sit for a few minutes. Fluff with a fork, add dried fruit, and divide between bowls. Then top servings with chopped toasted nuts and Greek yogurt.
Overnight oatmeal
Wake up to an instant breakfast. At home, stir together old fashioned or rolled oats, chia seeds, honey, yogurt, milk, and pinches of salt and cinnamon in individual containers with lids. Stir well, cover, and refrigerate. When it’s time for breakfast, diners can customize their servings with toppings, like chopped nuts, dried cranberries, flaked coconut, or chocolate chips.
Muesli with yogurt and nuts
At home, briefly toast rolled oats (or rolled oats plus wheat bran) and chopped nuts and seeds (like pepitas, sesame seeds, and pecans). When cool, add dried fruit (such as raisins). At the campsite, stir fresh fruit and maple syrup into individual servings. Then, serve with yogurt or milk.
Savory Camping Breakfast Ideas
For these hearty meals, rely on eggs because they cook quickly. Convenient ingredients like jarred marinara sauce, frozen fajita vegetables, and canned beans are also great staples to make cooking fast and easy.
The result: satisfying morning mains that come together in 30 minutes or less. Don’t forget the condiments like salsa, hot sauce, and hot honey (a mix of hot sauce and honey). The latter sounds fancy but couldn’t be simpler.
Eggs in paradise with toasted sourdough
If you’ve never tasted eggs poached in tomato sauce, it’s time to change that. Although the combination might sound surprising, the dish is warm and satisfying, especially on slightly chillier mornings. Just toast slices of bread in a deep skillet and set aside. Then, add marinara sauce and eggs, simmer for a few minutes, and sprinkle with fresh parsley.
Eggs in paradise sound like a delicious way to start your day on the trail? Here’s the recipe with step-by-step instructions.
Shakshuka with warmed pita
For the Middle Eastern version of this dish, saute thawed frozen fajita veggies in olive oil, then simmer with tomato sauce. To avoid toting spices to the campsite, doctor storebought marinara with cumin, coriander, and cayenne pepper before leaving home. Serve with warmed pita, sprinkling with fresh parsley or cilantro.
Breakfast burritos
Easy to eat on the run, this Tex Mex classic also cuts down on dish duty. On a cutting board, set out tortillas, canned black beans (which you’ve drained, rinsed, and tossed with salt back home), salsa, and diced tomato. Then, in a deep skillet on a camp stove, scramble eggs or soft tofu with dairy or vegan cheese; and stir in beans, tomato, and salsa to taste. Assembly line-fashion, spoon mixture onto each tortilla, and roll up.
Bacon and egg breakfast sandwiches
Like the fast-food classic—only better. Bake biscuits at home and pack up tightly. At the campsite, cook bacon or sausage patties in a skillet on a camp stove, then set aside on a paper-towel-lined surface. In the hot fat, scramble or fry eggs. Then, layer the meat and eggs on split biscuits. To up the transcendence, drizzle with hot honey before capping with the top biscuits.
Breakfast hash
Saute crumbled sausage in a skillet until browned. Then, add thawed frozen hashbrowns and thawed frozen fajita veggies. Stir in salt, garlic powder, and paprika to taste, and continue sauteing until the potatoes are golden brown and slightly crispy. Drizzle with hot sauce and serve.
American breakfast
Fry up bacon or sausage and set it aside on a paper towel-lined plate. To the hot fat, add eggs, and fry or scramble. Serve the meat and eggs with slices of thick-cut bread. Extra credit if you remembered to bring the whipped butter.
Migas
Saute thawed frozen fajita veggies in oil in a skillet. Once warm and softened, add eggs and scramble. Stir in cheese and crumbled tortilla chips and serve with salsa, sour cream, jarred pickled jalapenos, and chopped fresh cilantro. To cut down on dishes, eat right out of the pan.
Seen in: Camping, Food & Drink
