Friday, July 20, 2012

Our favorite recipes-Breakfast

As I've said before, we are camp food snobs.  We do not do hamburgers or hot dogs for dinners while camping.  Hot dogs at lunch maybe, but not as the main meal.  Most meals are cooked on the fire in a big cast iron skillet that my husband's grandfather made or in a dutch oven we got at a local sporting goods store.  Once those get seasoned just right, they are a joy to cook in.

The easiest way to break it down is recipes by meal time- Breakfast and Dinner.

In this blog I present Breakfast.

I always serve a fruit with breakfast.  Fresh or frozen.  We will have some kind of juice or milk (freeze a half gallon at home before you go-it will thaw as you use it.).  We also have the most important part of breakfast-coffee.  We splurged and got a Coleman camping coffee maker.  It works on a small Coleman stove and makes real brewed coffee-not instant. We each have our own coffee mug (the kids get hot chocolate) If you love that morning cup of joe, consider it.  


Nothing beats the smell of bacon in the morning.  The sizzle it makes in the pan will wake everyone up and get them going.  We've tried the already cooked bacon that you just heat up...once.  It just wasn't the same.  While the bacon is cooking, wrap some flour tortillas in foil and place them on the fire away from direct flames.  You just need to get them warm and pliable.  Once the bacon is done, wrap it in foil and sit it by the fire to stay warm while you cook up some scrambled eggs.
Put the bacon, eggs, and tortillas on the table with some grated cheese, salsa, sour cream, guacamole, etc. and everyone makes their own breakfast tacos.  Easy to substitute sausage instead of bacon-if you cook it like ground meat, just stir the eggs into the cooked sausage and serve. Another option- cook some potato hash browns in the skillet after the meat.  Wrap in foil and hold for taco making time, or add the eggs and cook it together.

Biscuits and gravy-

My husbands favorite breakfast meal.  It takes a little prep work, but is worth it.  The night before, while you are sitting around a campfire relaxing and thinking about the day, cook the biscuits.  I use the refrigerator biscuits-easy.  Put them in the dutch oven.  Put some hot coals under the oven and some on top of the oven. They will bake just as if you had them in the oven at home.  When done, take the biscuits out of the oven, wrap in foil and store in the car until morning.  In the morning, put the foil wrapped biscuits near the fire to warm up.  Make sausage or biscuit gravy and serve.  Best tip on making gravy- warm up the milk before adding to the roux.  It won't lump.

French Toast-

We don't cook this one often.  It's good, but seems to take so much more attention while cooking.  Beat together 2 eggs, 1/2 cup milk, 2 tablespoons sugar, and a pinch of salt.  Dip bread (8 slices) one at a time into egg mix and place on heated skillet.  Bake about 10 minutes or until golden brown.


This one is usually our last day breakfast.  It's done on the Coleman stove, easy to clean up after, and done by my husband so I can start cleaning up camp.  Easiest recipe- one of the plastic containers with mix that you just add water to and shake.

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At August 13, 2012 at 11:03 PM , Blogger Teresa P said...

I just ran across your blog, myself getting ready to go camping finally. Seen your note about french toast for breakfast. I have an easy peasy recipe for french toast that would make ahead at home, freeze and reheat for breakfast. It reheats like it is freshly baked! For camping I take the frozen french toast casserole out the night before to thaw and put it in tinfoil to reheat of to the side of the fire.

I usually make a huge batch of this. Slice it (when I can) and freeze it in slices.

Baked French Toast Casserole

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar or Splenda
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt

Cube French bread into 1-inch square pieces. Fill the a generously buttered 9 by 13-inch flat baking over full.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Press down the bread into the pan, squishing it is fine to make sure you have all of the bread surfaces with the liquid mix. Take 1/4 pound (1 stick) of butter and spread it evenly as possible over the whole top of bread.. Cover with foil and refrigerate overnight (minimum of 2hrs).

The next day, preheat oven to 350 degrees F. Sprinkle Brown Sugar Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.

Brown Sugar Topping

1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Hope this may come in handy and you enjoy it :)

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