There’s something unique satisfying about a big camp breakfast. If you’re car camping (or staying at a Hipcamp where you can buy fresh eggs), get crackin’ with these five tasty egg breakfasts to start your day off right.
Photo via Smitten Kitchen
You can make this one ahead of time if you have your sh*t together!
1 can of crushed San Marzano tomatoes
2 cloves of garlic
1/2 yellow onion
Crushed red pepper flakes
Prosciutto or bacon
In a cast iron over the fire (duh), crisp up some prosciutto or bacon and set aside. With all that good meat grease, sauté yellow onion and garlic in that same cast iron until they’re all sweaty (or until your neighbors come knocking bc it smells so good). Pour in can of tomatoes and add a hearty pinch of crushed red pepper. Let that cook over the fire until it starts to bubble. Meanwhile, cut up a crusty loaf of bread and wrap it in aluminum foil so you can toast it, you guessed it, over the fire. Once your tomato sauce is bubblin’, take your cast iron off and crack 6 eggs right into your sauce. Place crumbled bacon or prosciutto around your new little egg family. Get that sucker back on the fire until the egg whites are white and the top of the yolks start to cloud over (depending on how runny you want your eggs).
Serve in bowls and eat with a toasted bread scoop.
—Submitted by Field Scout Alexa Plew.
As with most camp meals, there aren’t many exact measurements, so feel free to format and/or modify the recipe however you like. This typically serves 4-6.
1 container of soy chorizo (approx a half cup)
1/3 cup cheese
1 cup tortilla chips
Salsa and fresh cut avocado to taste
Heat a cast iron skillet over the fire and cook the soy chorizo until well warmed. Add eggs, stirring and scrambling consistently. Towards the end of cooking, complete with cheese and either whole or crumbled up tortilla chips. Top with fresh cut avocado and salsa and serve on warmed tortillas!
This recipe is wonderfully modifiable for the amount of campers and the desired spice level, but true Texan migas tacos have a great kick from the spicy chorizo and some authentic jalapeño salsa!
The amounts can be changed depending on your pan size or number in your camping party! I was cooking for myself in a very small pan, so the portion size is fairly small. Also, I did this on a camp stove but it would be great on a campfire or even in a Dutch oven, as the eggs are normally placed in the oven to finish cooking.
1 can of *roasted* diced tomatoes
1 minced garlic clove or garlic powder/dried garlic
1/4 onion diced or onion powder/dried onion
Feta (I had Parmesan packets and no feta so I used the packets, but feta is perfect with this)
2 tbs olive oil
Optional – other veggies like fresh tomatoes, bell pepper, or greens.
Also optional – tomato paste
Spices – I used a spice mix that was garlic and sundried tomato and added some cayenne. Traditionally, za’atar spice is used. (I can’t find this on the road)
Small cast iron pan or similar, and some kind of lid.
–Submitted by Hipcamper Kelly Holland
1 large skillet or pan
4 eggs (2 per person)
3 cups chopped kale or collard greens
Sausage links of choice (1 per person)
2 tbs olive oil or coconut oil
2-3 tbs water
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Pepper
1. Remove sausages from package and slice into half inch pieces. Heat up your skillet or pan with 2 tbs of either olive oil or coconut oil. Place your sausage slices in the pan and pan-fry for about for a few minutes until the skin is just brown or starting to crisp.
—Submitted by Field Scout Anita Yung at Sunrise Hale in Historic Mango on the Big Island in Hawaii. See more pictures from the trip:
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