Is it just us, or does breakfast seem to taste better when you’re camping? Camp coffee on a cool Fall morning, paired with warm comfort food for breakfast, there really is nothing more satisfying! Sometimes meal planning can be speed bump along your trip. Suddenly, it’s what to cook, and what do I need?
No fear, we’ve put together several ideas for incredible camp breakfasts everyone will love! Check out the following camp breakfast recipes.
1.) SAUSAGE GRAVY
There’s nothing better in the whole world than sausage gravy for breakfast. I will die on that hill. Gravy is the one exception to my “food prep EVERYTHING at home before the trip” rule. You can’t shortcut on good gravy. Gravy just doesn’t work that way.
2.) Sawmill Gravy (No Sausage)
I’ll give you a little disclaimer. This is not a health food recipe. Warning aside, you’re going to need bacon grease. Now if you’re not secretly an 80-year-old Appalachian granny who saves bacon grease in a tin can on your stove — many grocery stores sell rendered bacon grease by the jar. The most logical thing to do would be to have bacon for your camp breakfast (always a win), and make your “meel gravy” immediately after in the same skillet. Some people still save bacon grease in a tin can on the stove. (Some people is me, btw. I save bacon grease. Because dammit, life is short and stuff needs to taste good!)
Note: I’ve seen people argue (mostly on the internet) over whether or not Sawmill gravy contains flour. Traditionally, it doesn’t contain flour; only cornmeal but I use both flour and fine-ground cornmeal in mine. It’s handy if you don’t want your gravy to have the texture of 80-grit sandpaper.
Now, you know you can’t have gravy without biscuits. It’d be wrong. So how does one make yummy, lighter-than-air biscuits at a campsite? You could: (1) make them at home beforehand and warm them up at your campsite (easiest) or (2) Prep the dough at home and keep it in a freezer bag in your cooler (easier). But for the purpose of this article, we’ll go the adventurous route. Hot, fresh biscuits on site.
Ideally, these would work best in a cooker with a lid, such as a Dutch oven. If you’re cooking in a Dutch oven, you’ll need one aluminum pie plate and an implement that will securely take the pie plate from the oven without burning yourself, such as tongs. You can also fold a piece of heavy-duty tin foil into a sling for removing the hot plate if you don’t have tongs.
Protip: Build an aluminum foil sling to keep hands safe. See diagram below.
Protip: extra crispy potatoes
It’s really tempting to buy frozen, pre-cut hash browns for this recipe. Those will work fine, but I’ll tell you a secret. In all the years I’ve been camp cooking, I’ve never had the frozen potatoes crisp-up the same way fresh potatoes do. They’re always a little soggier for some reason. Remember, you can always cut and prep your potatoes before your trip, just douse them with a little lemon juice and store them in a freezer bag in your cooler. The citric acid will keep them from turning brown. And if you’re really all about that crispy potato, drop the cut potatoes into rapidly boiling water for about three minutes, drain them, and then dump them into your hot skillet. Bonus points if you cook them immediately following your bacon and use a little of the leftover bacon grease.
These delicious breakfast burritos use chorizo and melty, soft Mexican cheese. Burritos. If you start the day with a delicious burrito, you’re already winning the day!