5 Easy Camp Breakfast Ideas - Panergy

1. OATMEAL BAR

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

Ingredients: 

• 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

Instructions: 

• 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.

2. BREAKFAST SANDWICHES

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. 

3. PB&J PANCAKES

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!)

Ingredients: 

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

Instructions: 

• 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. 

4. SWEET POTATO HASH

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

Instructions: 

• 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.

5. BREAKFAST BURRITOS

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.