Camp Cooking: Breakfast Recipes

Starting the day in the outdoors with a great breakfast is fun, heartwarming and necessary to have the energy to make it through the day.  Below are some great recipes for classic camping breakfasks.

 
Remember: Try all recipes at home before taking them camping

Cornmeal Buttermilk Pancakes (Serves 6)
Make this batter at home; pour it into a leak proof container and store it in your cooler (with ice) until you’re ready to use it.

Ingredients
• 1 1/4 cups unbleached, all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cornmeal
• 2 eggs
• 1 1/2 cups buttermilk
• 2 tablespoons safflower oil

Instructions
At Home:
1. Sift flour, sugar, baking soda and salt into a bowl; stir in cornmeal. In another bowl, whisk together eggs, buttermilk and oil.

2. Pour buttermilk mixture into dry ingredients and whisk them together until just blended. Do not over mix.

At the Campsite:
3. Heat a large griddle or skillet over medium heat until a few drops of cold water dance when sprinkled on surface.

4. Drop 2 tablespoons of batter onto hot griddle or skillet and use back of spoon to spread batter into a round shape. Fill skillet with pancakes; cook them until tops are covered with bubbles and undersides are golden, 1 to 2 minutes. Flip pancakes and cook on second side until lightly browned, about 1 minute more.

5. Serve immediately

Egg-in-a-Nest (Serves 1)

Ingredients
• 1 slice sourdough bread
• 1 tablespoon butter or olive oil
• 1 egg
• Salt and pepper to taste

Instructions
At the Campsite:
1. Cut a 1- to 2-inch hole in center of bread.

2. Heat butter or oil in a nonstick skillet at medium heat. Add slice of bread and cook until lightly browned on one side. Flip bread and break egg into the hole. Cover pan and cook until egg white is set and yolk is cooked to meet your taste, about 4 minutes. Sprinkle with salt and pepper.

3. Serve immediately.

Easy Low-fat French Toast (Serves 4)

Ingredients
• 1 egg
• 1/2 cup skim milk
• 1 tablespoon water
• 1/4 teaspoon nutmeg (optional)
• 8 1/2-inch slices French bread
• 1/4 cup maple syrup
• 2 tablespoons powdered sugar

Instructions
At the Campsite:
1. Place the egg, milk and water in a large, shallow dish. Add nutmeg if desired and whisk to combine.

2. Place the bread slices in the egg mixture to coat 1 side; immediately turn the bread.

3. Warm the syrup in a small saucepan, if you like.

4. Heat a nonstick griddle or skillet over medium heat. Brown both sides of the bread slices on the griddle or in the skillet. Sprinkle with powdered sugar and serve with the warm syrup

Bill's Burrito Breakfast

Ingredients
• Flour tortillas
• Browned sausage or Brats
• Shredded potatoes
• 1 T. fish coating mix
• Eggs (2 eggs per person serving)
• Onions and green pepper (opt)

Instructions
At the Campsite:
1. Cook brats on the campfire or brown sausage in skillet over campfire with diced onion.

2. Shred a potato (or two) and mix with fish coating mix.

3. When sausage is no longer pink, add the potatoes.

4. When potatoes are browned, drop on top whole eggs (or beat them and pour over top).

5. Serve rolled up in a flour tortilla. Can be topped with shredded cheese.

Tags: breakfast, dutch oven