Easy Camping Breakfast ideas and Recipes

Camping Breakfasts Ideas

BREAKFAST IN AN ORANGE
Egg and batter in Orange cooking  on campfire- breakfast in an orange.
Orange
Egg
Muffin batter
Ziplock bag
One of each ingredient per person.

Cut the orange in half and carefully remove the meat of the orange without tearing the cup-shaped peeling.

Break on egg into one orange cup and fill the other with your favorite muffin batter mixed in a ziplock bag.

Place each cup on its own square of double thickness foil, then bring the four corners of the foil to the top and twist securely to seal. (Be sure to leave enough room for the muffin
to rise.) 

Set the foil enclosed cups on hot coals for 10 to 15 minutes, then enjoy a delicious breakfast of orange slices, eggs, and muffins.

BROWN BEARS
dough cooking on a stick over campfire- brown bear recipe

1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits
Mix sugar, cinnamon, and butter together until well blended. Take the biscuits and roll in hands to form long snake-like pieces.

Butter hands first to prevent sticking. Wrap the snake-like dough around a
stick in a coil fashion. 

Cook over an open fire until cooked (should appear
brown).

 Roll the cooked dough in the cinnamon mix and put some inside the hole
the stick was in.

These Recipes are perfect fora camping breakfast for a large group

 ENGLISH MUFFIN BREAD RECIPE
2 pkg. dry yeast
6 c. flour
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water
Cornmeal
Set 2 Dutch ovens over the fire to warm. Heat liquids
until warm. Add to about half of the flour and the rest of the ingredients.
Stir in the rest of the flour to make a stiff batter. Divide batter in half and
spoon into 2 greased loaf pans that have been sprinkled with cornmeal.
Sprinkle top of the bread with cornmeal. Place one pan in each Dutch oven and
cover with a lid. Let rise in warmed Dutch oven 45 minutes. Set ovens on hot
coals and also spread coals on top. Bake until done, about 45 to 60 minutes.
(In conventional oven bake 25 minutes at 400 degrees.) Allow 2 hours of
preparation time before serving.
————————
 FRANCES’ EGGS IN THE NEST BREAKFAST
1 can corn beef hash
6 eggs
Salt
Pepper
Butter or margarine
Make six, 6-inch squares with aluminum foil. Butter each
square. Make a nest with corn beef hash on each square of aluminum foil, big
enough to hold one egg. Heat nest on foil for 2 minutes in a skillet. Break the egg
into the center of the nest. Salt and pepper to taste. Add one teaspoon water to skillet
and cover. Remove from skillet when eggs are done. Serve with toast for a great
breakfast.

HILL COUNTRY COFFEE CAKE RECIPE
2 1/4 c. flour
1/2 tsp. salt
1 tbsp. cinnamon
1 c. brown sugar
3/4 c. sugar
3/4 c. cooking oil
1 tsp. soda
1 tsp. baking powder
1 egg, beaten
1 c. buttermilk
Mix ingredients well and place in a Dutch oven. Bake 25 to
30 minutes in a covered oven. Serves 8.
–VARIATIONS:–
1. Sprinkle 1/2 cup chopped pecans on top after the batter is
poured in the oven.
2. Pour the mixture of confectioners’ sugar and milk on top after
cooking and removing from the oven.
3. Add 1 teaspoon lemon flavoring to batter.
4. Sprinkle brown sugar on top after the batter is poured in the oven.


J. R.’S ONE SKILLET CAMP BREAKFAST
12 eggs
2 cans pre-cooked diced or sliced
potatoes, drained
1 onion, diced
1 c. milk
1 can Spam or Treat or diced ham
2 tbsp. shortening
Salt
Pepper
Heat 2 tablespoons shortening in large skillet; add
potatoes and onions; brown. Beat eggs and milk thoroughly in a bowl. Add eggs
and milk mixture and diced meat to potatoes and onions in skillet. Salt and
pepper. Cook slowly on low heat, stir frequently when most of the liquid is
gone, breakfast is ready to serve. This will serve 6 hungry people.


MONKEY BREAKFAST
1 banana per person
1 muffin per person
1 piece string cheese per person
1 box juice per person
Imagination!
Leaders need to plan ahead where each item can be hidden.
For example: Put bananas in a bucket tied to a rope and hoist into a large
tree. A bag of box juices could be hidden behind some large rocks, etc.
Divide girls up into 4 groups, give each group a written clue and send them off
to gather the breakfast! Variation: Bag up items into individual breakfasts.
Hide each bag around the camp area. Let each “monkey” find her own
breakfast!

 GRANOLA RECIPE
4 c. rolled oats
1 c. wheat germ
1 c. sunflower seeds
1 c. slivered almonds
1/3 c. melted margarine
1/3 c. honey
2 tsp. cinnamon
Combine margarine and honey. Add remaining ingredients and
mix well. Spread out on cookie sheet. Bake at 300 degrees for 30 minutes,
stirring every 10 minutes. Add 1 cup dried fruit – raisins, dates or
apricots. Store in an airtight container. Serve with milk. Makes 8 cups.

684002 — PEANUT BUTTER FRENCH TOAST
Make a peanut butter sandwich.
Dip the entire sandwich into
egg and milk beaten together. Fry in butter or margarine, as you would French
toast. Top with jelly, heated until it melts or hot applesauce.


CAMPING EGG & CHORIZO BURRITOS
8 eggs
1/3 pkg. beef or pork chorizo sausage
6 flour tortillas
Milk
Scramble eggs with a little milk in a bowl. Set aside.
Squeeze chorizo out of its little tube into the frying pan. Cook, breaking up
chorizo until it’s slightly crumbly. Add scrambled eggs to chorizo and cook
until eggs are set, stirring constantly. Heat tortillas one at a time over a low
flame on a griddle or another frying pan. Put a large spoonful of egg/chorizo
mixture in the middle of the tortilla, fold up bottom then fold over two sides.
Enjoy! Serves 6.

 CAMPERS’ COFFEE CAKE
1 pkg. blueberry muffin mix
Lightly grease 2 (9″) foil pie pans. Prepare muffin
mix according to package directions. Pour batter into 1 pie pan. Invert
the second pan over the pan with batter. Secure rims with spring-type clothespins.
Place on grill 4″ from hot coals. Cook 15 minutes on each side, rotating
pans occasionally to ensure even baking. Serves 6 to 8.

SKILLET BISCUITS RECIPE FOR CAMPING
1/4 c. butter
Onion salt
Garlic salt
Paprika
2 c. Bisquick baking mix
1/2 c. water
Melt butter in 9″ or 10″ skillet on the grill.
Sprinkle the butter with onion salt, garlic salt, and paprika. Mix baking mix and
water with a fork to the soft dough. Knead 5 times on the lightly floured surface. Roll
or pat dough 1/2″ thick. Cut 10 biscuits. Arrange biscuits in a skillet,
turning to coat both sides with seasoned butter. Cover skillet with heavy-duty
aluminum foil. Place on grill 4″ from hot coals Cook 10 minutes. Lift
foil to be sure biscuits are not burning. Cook 5 minutes longer or until biscuits
are done. Invert biscuits onto a serving plate. Makes 10 biscuits.

CAMPING BREAKFAST IN A PAPER BAG
breakfast in a bag cooking over campfire

1 strip of bacon
1 egg
1 small paper bag
1 pointed stick
Cut the strip of bacon in half and cover the bottom of the
paper bag with it. Break the egg into the sack over the bacon. Roll the top
of the sack halfway down in 1″ folds and push a stick through the roll at
the top of the bag. Hold the bag over the coals, and grease will coat the
bottom of the bag as it cooks. The egg will cook in about 10 minutes. Be
careful; if the sacks gets too near the coals, it will burn. When the egg and
bacon are done, roll down the sides of the sack and eat your breakfast.

BLENDER GRANOLA RECIPE
6 c. oats
1 c. sesame seed
1 c. sunflower seed
1 c. wheat germ
1 c. coconut (optional)
1 c. nuts, chopped
1 c. nonfat dry milk
1 c. safflower oil
1 c. honey
2 tsp. vanilla extract
1 c. raisins
Mix the first seven ingredients in a large bowl. Combine
safflower oil, honey, and vanilla in blender container. Process until well
blended. Add to dry ingredients, mixing well. Spread in two large baking
pans. Bake at 300 degrees for 1 hour or until brown, stirring frequently. Mix
in raisins. Yields 20 servings. Good camping snack or breakfast food.

INSTANT CAMP FRUIT SALAD
1 (16 oz.) can fruit cocktail
1 (20 oz.) can pineapple chunks
1 (11 oz.) can mandarin oranges,
drained
2 or 3 bananas, sliced
1 c. colored miniature marshmallows
1 (3 3/4 oz.) pkg. instant lemon
pudding mix
Place all ingredients in order listed into a large plastic
Ziploc bag; seal. Squeeze gently until well mixed. Let stand for 5 minutes.
Spoon into paper cups and serve.
SUN JAM RECIPE
1 1/2 lbs. ripe strawberries
1 c. sugar
2 tsp. lemon juice
Wash berries well. Cut hull in half and slightly mash.
Put all ingredients in a pan on a propane stove and boil for about 5 minutes,
without stirring. Remove from heat and cool for 30 minutes. Pour mixture into
a baking pan, 9″x9″, and cover with plastic wrap. Place outside in
sunlight for 3 to 8 hours, until it is thick. Pour into a jar and chill or use
for a snack right away.


We hope you enjoy these yummy camping and picnic breakfasts! Have more camping breakfast ideas – please share comments.

Tailgate Recipes for the perfect football weekend!

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