3 Frozen Breakfast Recipes Perfect for Camping - Panergy

Sleep. It's great. So, so great - especially when you're camping and worn out after a day of outdoor activity. So why cut it short just to prep breakfast? These make-and-freeze-ahead-of-time recipes let you devote more precious time to your love affair with your cozy sleeping bag. When you're finally ready to pry open your eyes, just heat them up over a fire or stove and dig in.

BREAKFAST BURRITOS!

Prep time: 30 minutes
Cook time: 15 minutes

THE INGREDIENTS

• 5-6 flour tortillas (corn tortillas do not work well for this recipe)
• 6-8 eggs, scrambled
• 3-4 strips crumbled bacon
• 1 cup shredded cheese
•  Diced onions and bell pepper

THE METHOD

Assemble each burrito by layering a small amount of eggs, bacon, cheese, and vegetables in a tortilla, keeping all of the ingredients to one side. Roll the tortilla once, fold in the outer edges, and continue to roll it tightly until the burrito is sealed. Cover the finished burrito in plastic wrap and freeze.

When it's time to cook, heat a couple tablespoons of oil in a cast iron skillet and heat to medium. Using a stove with precise heat control, like a Ignite Plus, works best. Place several burritos in the skillet, rolling them in the oil so they are lightly coated. Use tongs to turn the burritos every two to three minutes so the tortillas are lightly fried and crisp. Serve with hot sauce or salsa if desired.

BREAD PUDDING

Prep time: 10 minutes
Cook time: 45 minutes

THE INGREDIENTS

The top and insides of a sourdough round

•  3 eggs
• 3 cups milk
• 1 cup brown sugar
• 1 teaspoon cinnamon
• Dash of salt
• 3/4 cup dried cherries
•  3/4 cup chocolate chips

THE METHOD

Whisk together eggs, milk, sugar, cinnamon and salt. Tear the bread into large chunks and add the pieces to your wet ingredients. Add cherries and chocolate chips. Freeze in a re-sealable bag.
Before cooking, allow the mixture to defrost in ice chest for a day or two. Once it's ready, dump the pudding into a greased Dutch oven on a burner set to low and leave it until it's cooked through (about 45 minutes).

BREAKFAST SANDWICHES

Prep time: 30 minutes
Cook time: 15 minutes

THE INGREDIENTS

•  Eggs (one per sandwich)
• Thinly sliced ham or Canadian bacon
• Thinly sliced cheddar cheese
•  English muffins, sliced in half

THE METHOD

Whisk as many eggs as you want with a bit of salt and pepper to taste. Heat a flat-bottomed skillet to medium high and place 3 to 4 wide-mouthed canning jar lids, lip side down, flat on the bottom of your pan. Spray the skillet and jar lids with cooking oil. Carefully pour whisked eggs into the jar lids until they are half full. Cover until eggs are cooked through.
Carefully remove jar lids with firm eggs inside with a spatula and allow them to cool for a few minutes. When a lid is cool enough to handle, flip it over and remove the egg circle.
Assemble sandwiches by placing egg, ham, and cheese on half an English muffin. Place the other muffin half on top.
Wrap each sandwich tightly in plastic wrap or freezer paper and freeze. Remove the frozen sandwiches from your ice chest about 20 minutes before cooking them if they are still frozen.
To cook, heat a skillet to medium and spray it with cooking oil. Place the sandwiches in the hot pan and heat for 10 to 15 minutes, flipping each one periodically for even heating. The sandwiches will be ready when they are heated through and the cheese is melted.