Sweet and Savory Camp Breakfast

This typically feeds 2 families of 4. Both breakfasts are great with a side of your favorite breakfast meat too…

Option 1 : Traditional Cinnamon Rolls

2 packages cinnamon rolls
3 oranges, sliced into ¼” rounds
1 dozen eggs, scrambled (and usually topped with cheese)
Bacon
Serve with seasonal fruit.

This is less a recipe and more a tip. If you have ever tried cooking something that is usually prepared in an oven over an open fire, then you know how hard it is to get the inside cooked without the bottom burning. This is the best solution, from someone who’s tried them all: Cover bottom of cast iron pan in orange slices. Top with cinnamon rolls and over in foil. Cook over the lowest heat you can find. Hot rocks work really well. Direct flame, not so much. Cover with included frosting or make your own with powdered sugar and water. Add a squeeze of one of those oranges to your frosting for extra flavor.

Option 2 : Donut Holes

2 packages cinnamon rolls
1 Brown paper bag, with cinnamon and sugar (optional)
1 dozen eggs, scrambled (and usually topped with cheese)
Bacon
Serve with seasonal fruit

If you are have a hard time finding low heat, or if you just prefer donuts, try this option instead! Cut raw cinnamon rolls into quarters and roll into balls. Drop a few at a time into hot oil and roll around until lightly brown. Remove and lightly drain on paper towel. (Throw into a brown paper bag with cinnamon and sugar for extra flavor.) Drizzle, or let them dip, in frosting. These are usually eaten before I can even get the next batch done.

Recipe and Photos by Jules Norton.

Mom of 2, wife to a fly-fishing outdoorsman. Currently camping anywhere within driving distance of Southern California. Interior Designer background, but with passion that extends way beyond walls.

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Hipcamp Staff

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