Make campfire breakfasts one of the highlights of your camping trip with these simple tricks.
They say breakfast is the most important meal of the day, and that does not change when you’re camping. Don’t settle for energy bars and protein shakes when you can load up on the best with these simple recipes tricks to making your breakfast favorites.
Cast iron is the common go-to implement for cooking a camp side breakfast, but it’s not required. There are other ways, some of which we’ll go over.
Nothing gets them out of the sleeping bags quite like the smell of bacon in the morning. It is the cornerstone of any campfire breakfast (or any breakfast really) and it’s easy to do.
One of the easiest campfire cooking hacks I have learned is to always carry a baking sheet. They’re lightweight and easy to carry, and if you set them on a grate over a campfire, you’ve got yourself a stovetop. This is perfect for bacon.
After you have got your fire going, simply place the baking sheet over the campfire grate. Most campsites have this included in the firepit or you can buy your own. Let that warm up for about 5 minutes, and simple lay your bacon on top of the baking sheet.
If you’re like me, you’re the soggy bacon type, so you’ll want to cook about 5 minutes and then flip with long tongs and cook for another five minutes. For crispier bacon, about 7 minutes on each side will do. If you’re the burned black type, well just cook it til it crumbles.
When it’s reached your desired level of crunch, simply remove it with wire tongs onto a paper towel-covered surface to drain. After you have removed the bacon, pour the excess grease from the bacon into a mason jar and save it for future gravy endeavors.
No campfire breakfast is complete without eggs, but scrambling them can be intimidating on the campsite. You don’t want to bring the entire pantry to flavor the eggs, and you’re not hauling out a jug of milk, so how do you make them successful?
Simple: You use the baking sheet on which you just made bacon. After you’ve let the access bacon grease drip off, place the baking sheet back on the grate and let it warm back up until you see the grease slightly sizzle.
If you have a bowl, mix just a little water into some whisked eggs. This will make them light and fluffy. Pour the mixture directly onto the baking sheet. If you don’t have a bowl, crack the eggs directly onto the baking sheet and mix with a spatula quickly.
The key now is constant mixing. You’re working with a larger surface than a skillet at home, so scrape quickly and condense towards the middle. Repeat until eggs are set and firm with no runny edges. The whole process takes about 7 minutes depending on desired doneness.
I’m a huge pepper fan, so I usually sprinkle fast food pepper packets on the eggs before serving. They’re quick, convenient and easy to carry. The grease will infuse the salt flavor most look for in their scrambled eggs but it never hurts to keep a few extra salt packets on hand for the sodium addicts.
Hearty and filling with a hint of spice, these are homefries the whole family will appreciate. All you need is 4 potatoes, 1 green pepper, 2 cloves of garlic, minced, and ½ sweet onion.To make them quick and easy, I like to chop them at home and bring them out in a small, airtight container. Store it with an icepack and they’re ready for you when it’s breakfast time.
The bacon grease is pulling double duty. Not only will it flavor your eggs, it’s going to make some unbelievable homefries. Get that baking sheet back out, too. Place it on the grate with a tablespoon of bacon grease.
Once the grease is melted and sizzling, drop on you potato/pepper mixture. Sautee until onions and peppers are soft and potatoes are crisp. Add pepper to taste and pull them off directly to plates and they’re ready to serve.
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