5 Easy Camp Breakfast Ideas - Panergy

by Regina Wu
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5 Easy Camp Breakfast Ideas - Panergy


This simple, hearty breakfast allows everyone in your group to customize their own bowl of oatmeal—and only requires the chef to boil water. 


  • 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


  • 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.

Pancakes with berries on a place in front of a camp stove.


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. 



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!)


  • Your favorite pancake mix
  • ⅓ c crunchy peanut butter 
  • Strawberry jam
  • Frozen berries, if desired


  • 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. 

A coffee pot warms up on a camp stove.


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


  • 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.



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. 
by Regina Wu


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