Hearty Campfire Breakfasts

When you spend time camping, you want to be sure you are having a hearty breakfast to keep you energized throughout the day. We will take a look at the best hearty campfire breakfasts so you can mix up your morning routine.

Banana Bread Pancakes

What you need:

  • 3 bananas
  • 2 eggs
  • 1 ½ cup whole milk
  • 2 cups flour
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts
  • Ghee, butter, or coconut oil

Instructions:

  • Place two bananas in a medium bowl and mash thoroughly with the back of a fork until it is smooth. Crack the egg into your mixture and add milk. Beat the banana, egg, and milk together until smooth.
  • Add the dry ingredients to the bowl and mix until well combined with the wet ingredients. Some small lumps are ok, so be sure not to overmix. If the batter is too thick, add an additional ¼ cup milk.
  • Heat a nonstick pan or well-seasoned cast-iron skillet on your stove over medium-low to medium heat. Add ghee, butter, or coconut oil and swirl to coat the pan. Pour 1/3 cup of the pancake batter into the center of the skillet and place some chopped walnuts on top. Cook for a few minutes until the top begins to bubble and the sides are set, between 2 to 3 minutes. Use a spatula to flip the pancake and cook the other side until golden brown.
  • Repeat with the rest of the batter and add more ghee or oil to the pan for each pancake as needed.
  • Stack the pancakes and top with maple syrup or butter, sliced banana, and additional toasted walnuts.

Campfire Frittata

What you need:

  • 8 eggs
  • ½ cup milk
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons olive oil, divided
  • 1 shallot, thinly sliced
  • 1 pint cherry tomatoes, halved
  • ¼ basil, chopped
  • ½ cup shredded gruyere cheese

Instructions:

  1. Prepare a campfire or charcoal for cooking.
  2. In a medium bowl, beat together eggs, milk, salt, and pepper until thoroughly blended and set aside.
  3. Heat 1 tablespoon oil in a 10” skillet over medium heat. Add the shallot and sauté until soft and beginning to brown, 7 to 10 minutes.
  4. Reduce the heat to medium-low by raising your campfire grate or moving the skillet to the cooler side of the grill. Add tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid and scatter a few embers across the lid.
  5. Cook until the frittata has puffed up and the eggs are just set, about 15 minutes.
  6. Serve with additional cheese and basil.

Chilaquiles

What you need:

  • 1/3 cup vegetable oil
  • 6 corn tortillas, cut into wedges
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 can El Paso sauce
  • ½ teaspoon salt
  • 2 to 4 eggs

Instructions:

  1. Heat the oil in a cast-iron skillet over high heat. After a minute, add the tortilla triangles in a single layer and fry for a few minutes until golden brown, flipping once. Remove from the skillet and set aside on a paper towel to drain. Repeat with the rest of the tortillas.
  2. Lower the heat to medium. Add the red onions and sauté for a few minutes until they begin to soften. Add the garlic to the pan, and sauté for about 30 seconds and then add the tomato sauce, salt, and a splash of water to the skillet. Bring to a simmer and then add the fried tortillas. Stir to coat.
  3. To cook the eggs, move the tortillas to the outside edges of the skillet to create a well in the center. Drop the eggs into the sauce and scramble.
  4. Serve with the toppings of your choice.

Apple Sweet Potato Hash

What you need:

  • 4 slices thick-cut bacon
  • 1 medium sweet potato
  • 1 granny smith apple
  • 1 teaspoon thyme
  • 1 tablespoon butter
  • 2 eggs

Instructions:

  1. Slice the sweet potato and apple into ½ to 1-inch chunks.
  2. Place the bacon in a skillet. Turn the burner on to medium and fry the bacon so it is beginning to crisp on the bottom, then flip and cook an additional minute. Remove and place on a paper towel-lined plate.
  3. Put the sweet potato, apple, and a pinch of salt into the skillet and sauté until soft or about 15 minutes. While they cook, crumble the bacon into small pieces. When the sweet potato and apples are nearly done, add the bacon bits to the skillet and sprinkle in the thyme. Add salt to taste.
  4. To cook the eggs, push the hash around to create two wells. If the skillet has dried out, add butter to each well to help the eggs fry and prevent them from sticking. Crack an egg into each well and cook.
  5. Serve immediately and enjoy.