Most of the time, the best part of waking up is going back to sleep (sorry, Folgers). But when we absolutely must get up out of bed, two things are in order: a giant cup of coffee and a delicious breakfast to keep from getting the shakes after all that caffeine. Plus, the extra jolt we get from the first bite of a really delicious breakfast makes us actually want to do things now that we’re awake. Finagling those two outdoors, well, that could be an issue. To appease our fellow reluctant risers, we’ve scoured the web in search of tasty and easy-to-make recipes quicker whip up than instant coffee.
Campfire Eggs
Courtesy of MNN.com
Image: http://www.mnn.com
Ingredients
-
1 orange
-
2 eggs
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salt and pepper
Directions
- On the trail: Cut the orange in half and eat the fruit, leaving two orange peel “bowls.”
- Crack one egg into each half of the orange and salt and pepper to taste.
- Carefully place the “bowls” on the edge of the campfire and cook for about 5 minutes, rotating the oranges with sticks as needed.
- Then eat your eggs right from the orange!
Campers’ Breakfast Hash
Courtesy of Tasteofhome.com
Image: http://www.tasteofhome.com
Ingredients
- 1/4 cup butter, cubed
- 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
- 1 package (7 ounces) brown-and-serve sausage links, cut into 1/2-inch pieces
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 12 eggs, lightly beaten
- Salt and pepper to taste
- 1 cup (4 ounces) shredded cheddar cheese
Directions
- In a large skillet, melt butter.
- Add the potatoes, sausage, onion and green pepper.
- Cook, uncovered, over medium heat for 10-15 minutes or until potatoes are lightly browned, turning once.
- Push potato mixture to the sides of pan.
- Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set.
- Season with salt and pepper.
- Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted. (Yield: 8 servings.)
Campfire Breakfast Burritos
Courtesy of AlaskafromScratch.com
Ingredients
- large flour tortillas
- russet or Yukon gold potatoes, peeled, chopped, and par-boiled (until just tender but not falling apart) – about 1 potato per burrito
- seasoning salt & pepper
- green onions, sliced
- breakfast sausage, browned and crumbled, about 1/4c per burrito
- eggs, beaten (about 2 per burrito)
- 1 can refried beans (optional)
- cheddar cheese, grated
- salsa or hot sauce for serving (optional)
- heavy-duty foil
Directions
- Season your boiled potatoes generously with seasoning salt and pepper. Add sliced green onions, about 1T per burrito to your potatoes and stir to combine. Add your browned breakfast sausage and throw all of that into a plastic zipper bag or portable container. Refrigerate until you are ready to pack your cooler. Store in your cooler until ready to make burritos.
- At the campsite, warm a frying pan on your cookstove. Add the potato/sausage mixture to the hot pan, stirring often, until potatoes begin to brown and mixture is heated through. Add beaten eggs to potato mixture and cook until eggs are scrambled.
- Meanwhile, lay out large squares of foil, each with a tortilla on top. If using refried beans, spread a thin layer of refried beans onto the middle of each tortilla. Top with potato/sausage/egg mixture. Sprinkle cheese on top of that.
- Fold your burrito then roll each burrito up in foil and place over the campfire. Cook your burritos, flipping once, about 5 minutes per side (depending on the heat of your campfire) or until cheese is melted and burrito is heated completely through (the tortillas will get some browning and charing on them, which is good, just watch carefully that you don’t burn them).
Easy Omelet
Courtesy of MNN.com
Image: http://www.mnn.com
Ingredients
-
2 eggs
-
Omelet toppings: cheese, chopped vegetables, spices, etc.
Directions
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At home: Chop vegetables and pack any toppings you’ll be adding to your omelet.
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On the trail: Crack eggs into locking plastic freezer bag and add any additional ingredients. Close bag and knead contents until thoroughly mixed. Carefully place bag into pot of boiling water for 15 minutes. Remove from water, unzip bag, and slide omelet onto a plate.
Dutch Oven Hash Browns
Courtesy of DirtyGourmet.com
Image: http://www.dirtygourmet.com
Ingredients
- 2-4 tablespoons canola oil
- 1 30-ounce bag frozen hash browns
- 1 cup shredded sharp cheddar
- 2 cups spinach, roughly chopped
- 3 tomatoes, sliced
- 1 avocado, pitted and sliced
- salt and pepper
Tools
- Knife
- Cutting Board
- Dutch Oven
- Lid Lifter or Pot Holder
- Spatula
Directions
- Get your campfire going and prep it so there is eventually a nice bed of hot coals to place your dutch oven on.
- Place dutch oven hot coals, making sure it is stable and level. You may have to shift some of the coals around, or add a rock under the dutch oven to get it just right.
- Heat 2 tablespoons of oil, and add the hash browns. Cook the hash browns until golden brown, stirring occasionally. You may need to add another tablespoon or two of oil if they start to stick. Season with salt and pepper.
- Top hash browns with cheddar, spinach and sliced tomatoes, place the lid on the dutch oven, and heat until the cheese is melted. Remove from heat and serve with sliced avocado.
Guinness Cakes
Courtesy of Campingroadtrip.com
Ingredients
- 1 packet of Just-Add-Water Pancake Mix
- 1 pint of Guinness Stout
Directions
- Heat a pancake grill on an RV or camping stove or over a campfire.
- Pour the pancake mix in a large bowl. Substitute the amount of water prescribed in the instructions with the same amount of Guinness Stout.
- Mix well and allow it to stand for a few minutes to allow the beer to work into the batter.
- Lightly grease the griddle with oil or butter. Pour a tablespoonful of the batter into the griddle, giving a bit of space so that they won’t stick to each other.
- Flip the pancakes when bubbles start to appear on the edges of the mixture.
- Serve with fruits or maple syrup.
