I concocted these a few years ago and they are the perfect treat for a camping excursion. One of my favorite camping recipes for snack time, these bars are chock full of good stuff – whole grain cereal, almonds, cranberries, oats and more. Cook up a batch before you leave, let is sit overnight and watch your campers gobble it down.
A few weeks ago I stumbled across this recipe on Pinterest and knew it wouldn’t take much to convince Nate that we should give it a try. This is a great breakfast camp recipe that will leave everyone drooling while it cooks and smiling after they woof them down. These Bacon-Wrapped Cinnamon Rolls are delicious and better yet – incredibly easy to make on the camp fire.
Pizza for breakfast? While camping? Yes, please! This Dutch Oven Deep Dish Breakfast Pizza camp recipe is perfect for creating happy campers first thing in the morning. The ingredients are easy enough to whip up around the camp fire, but you could also cook up the meat and veggies at home, then mix in with the rest of the ingredients when you wake up.
I saw this concept floating around on Pinterest for a while and when Mountain Mama’s guest blogger posted it as an idea, we finally caved and gave it a whirl. There’s little more that I loved (besides waffles) than the mini cinnamon-sugar coated dough balls that make up Monkey Bread, so to have it as a camp recipe seemed too good to be true.
Mix sugar and cinnamon in a plastic bag. Set aside.
Tear biscuits into thirds or quarters, then place into cinnamon-sugar bag and give 'em a good shake until everything is coated.
Place the cinnamon-sugar coated biscuits in sprayed, foil-lined Dutch oven. Drop nuts and butter chunks on top of the dough so they'll seep down as the Dutch oven heats up. Spread the brown sugar on top.
If you’re looking for a stick-to-your-ribs, energize-you-all-morning camp recipe breakfast to kickoff a long day of hiking or camping activities, look no further. Nate came up with the idea for this breakfast hash after seeing a few similar recipes for at-home meals. We ate this before hiking Mt. LeConte and it helped us to stay energized for all 11 exhausting miles.
10 oz. diced potatoes - we used Simply Potatoes Diced with Onion
1/3 cup diced green peppers
Salt and Pepper
1/2 pound breakfast sausage
4 eggs, raw, scrambled
2 - 4 slices cheddar cheese
2 sheets aluminum foil
Spray the aluminum foil with cooking spray. Place potatoes and green peppers on aluminum foil and salt and pepper to taste. Wrap and seal the aluminum foil, leaving room in the packet to allow air to flow through as it cooks.
Place potato foil packet on campfire for 15 - 20 minutes. (Hint: To save time in the morning, we cooked the potatoes on the campfire the night before and placed them in the cooler overnight - that way we wouldn't have to stoke up the fire the next morning since we use a backpacking stove to cook breakfast.)
While the potatoes are cooking, place sausage in a dutch oven and cook thoroughly. Drain excess fat.
Add the potatoes to the dutch oven and mix them with the sausage.
Pour the scrambled egg mixture over the sausage and potato mixture. Stir until all ingredients are well mixed.
Place cheese on top of sausage, egg and potato mixture. Cover with a lid for 3 - 5 minutes or until eggs are well cooked and cheese is melted.
Give all the ingredients a good stir, dish on to your plates and enjoy!
This makes enough for hearty portions for 3 people.
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