Breakfast Camping Recipes

Some of these breakfast camping recipes require a frying pan, and some include fresh ingredients, so I grouped them together under camping recipes rather than backpacking recipes. Car campers have an easier time packing heavier gear than backpackers.

Some of these recipes are sweet, so you might also like the Chocolate Chip Plopcake and Apple Crumble as desserts.

Canadian Hash Brown Potatoes

Shared by John from Prince George, BC, Canada

At Home:

Dehydrate frozen potatoes directly from package in dehydrator. Combine with dehydrated onion and ham for transport.

At the Campsite:

Add water to frying pan and bring to boil.

Add potato mixture to frying pan and maintain near boil for 5 minutes to reconstitute potatoes.

Pour off excess water.

Add cooking oil to pan and fry potatoes to taste.

Salmon Scramble

Shared by Heather Kelly from Ft. Collins, Colorado

At Home:

Pack a Ziploc of powdered eggs, pouches of salmon, a tub of coconut oil and spices to make LOTS of tasty breakfasts.

At the Campsite:

Mix ¼-cup powdered eggs with ½-cup of water.

Heat 1–2 Tbsp. coconut oil in fry pan, add egg mixture.

Once the eggs begin to scramble, add in smoked salmon.

Top with dried dill, salt, and black pepper.

Serve with fruit and black coffee!

Serving Suggestion:

If you have any fresh veggies like spinach, red onion, garlic, or tomato, throw those in the mix!

Breakfast Burritos

Shared by Jim Hewitt from Boise, Idaho

A high-protein breakfast camping recipe with scrambled eggs, cheese, meat, couscous or potatoes. Worth the weight!

Servings: Makes four breakfast burritos

Ingredients:

• 4 6"-8" flour tortillas
• 4 powdered eggs
• ¼ cup couscous
• 1 SPAM single serving packet (⅓ cup)
• 2 cheddar cheese sticks
  

Optional Substitutions:

• Dried hash browns for couscous
• Precooked bacon for SPAM
• 1 Tbsp. cheddar cheese powder for cheese sticks

At Home:

Measure powdered eggs and couscous (or hash browns) into separate Ziploc bags that are big enough for water reconstitution.

If using precooked bacon, cook the bacon crispy, drain well, and put into Ziploc bag.

At the Campsite:

Add ½-cup cold water to eggs, mix well, and set aside.

Boil ½-cup water for couscous. Add to bag, mix, and set aside in cozy. If using hash browns, be gentle while reconstituting - they can fall apart.

Cube SPAM and fry in frying pan or flat pot until well browned and crispy.

Add eggs and cook partially.

While egg/SPAM mixture is still "wet", add couscous or reconstituted hash browns and complete cooking, stirring to mix well.

Flatten cooked mixture and place 2 cheese sticks, split lengthwise, onto mixture and allow to melt.

While cheese is melting, heat tortillas over stove or camp fire.

Divide mixture into quarters, and put on top of tortillas.

Add salt and pepper to taste.

Fold tortillas to hold mixture and eat. Fold bottom up ¼-way, then fold left and then right sides.

For really soft and yummy breakfast burritos, let them sit covered for a minute or two to self-steam.

Additional Comments:

Due to the moist tortillas and SPAM, this meal is heavy in the backpack. It is hearty and very tasty, so I always fit this into my trips despite the weight. For hungry people, serving size is TWO burritos. You can serve one per person, but they will want more!

Cinnamon Breakfast Bannock

Shared by Tony Aben from Kamloops, BC, Canada

Servings: 2

Ingredients:

• 1 cup white flour
• 1 cup whole wheat flour
• 2 Tbsp. baking soda
• ½ tsp. salt
• ⅓ cup powdered milk
• ½ tsp. cinnamon
• 3 Tbsp. raisins or dried fruit
• 4 tsp. sugar
• 3 Tbsp. chopped nuts
• 1 Tbsp. oil for use on trail

At Home:

Mix above ingredients except oil and place in a good zip bag.

At the Campsite:

Add ⅔-cup water and 1 Tbsp. oil to the dry ingredients and stir slowly. Can also be mixed in zip bag. Spoon onto greased, warmed pan for about 10 minutes on each side. Serve with honey, jam or your favorite pancake syrup.

Chocolate Chip Plopcakes

Shared by GET's Sous Chef from Monroe, North Carolina

Plop cake cooks up like a pancake on the trail with white or brown chocolate chips.

Servings: 3

Ingredients:

• 1 cup cake flour
• ¼ cup sugar
• 1 Tbsp. powdered eggs
• ½ tsp. baking soda
• ½ tsp. baking powder
• 2 Tbsp. unsweetened cocoa powder
• ½ cup white or brown chocolate chips
• 3 Tbsp. water per serving
• 1 Tbsp. butter or oil per serving

At Home:

Mix together all dry ingredients.

In three separate sandwich-size resealable plastic bags place approximately ½-cup of mix in each.

At the Campsite:

Heat butter or oil in pan.

Add 3 tablespoons water to one bag of cake mix and knead inside bag until mixed. Mixture will be rather thick. Cut hole in corner of bag and squeeze mix out into pan. Fry each side, like a pancake.

Serving Options:

Omit the cocoa and chocolate chips and it's plain white plop cake. Also, milk or semi-sweet chocolate chips (with or without the cocoa) would make good variations.

Apple Crumble

Shared by Brian McGregor from Mississauga, ON, Canada

Servings: 2

Ingredients:

• Bisquick or pie pastry to cover bottom of frying pan
• 1 cup dehydrated apples (or peaches, appricots, etc.)
• 2 Tbsp. sugar
• 2 packages of instant oatmeal, flavored
• Oil (enough to moisten the oatmeal)

At Home:

Pack ingredients in separate bags.

Explore how to dehydrate fruit.

At the Campsite:

Simmer dried fruit in enough water to cover along with the sugar. Cook on low heat, stirring occasionally, until softened.

Use an instant oatmeal that compliments the fruit. Cinnamon flavor goes well with apples. Mix just enough oil into oatmeal to moisten it. Cook in frying pan on low heat, turning constantly, until browned and toasted. Add some sugar if you are using plain oatmeal.

Make pastry dough. Bisquick yields a thicker crust. Mix it to a consistency that allows you to roll it out or press it into a thin layer at the bottom of the frying pan. You want to get it as thin as possible. I find that the Bisquick version needs to be flipped and cooked on both sides. Pie crust does not.

Once each of the three components are ready, assemble the fruit on top of the pastry and then the toasted oatmeal on top of the fruit.

Banana Crunch Breakfast Camping Recipe

Shared by Megan Figura of Bozeman, Montana

A Breakfast camping recipe using fresh ingredients that you don't have to cook.

Serves: 1

Ingredients:

• 1 banana
• 2 Tbsp. peanut butter
• 1 container of flavored yogurt
• ⅛ cup Grapenuts cereal

At Home:

Package ingredients appropriately - Yogurt is usually good for a couple days as long as the weather is cool.

At the Campsite:

Cut banana into four spears. Spread peanut butter on banana slices and place into bowl. Spoon out the container of yogurt onto the banana spears. Top with Grape Nuts cereal.

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