15 Delicious Camping Breakfast Recipes You Will Want to Eat When Camping

15 Easy and Practical Breakfasts to have when camping - nothing too complicated!

Having a leisurely breakfast when camping is a very civilised way to start the day.

If you have the time (and desire) to have something apart from Weet-Bix or bacon and eggs on the barbie,  then camping can be a great place to try something a little different.

When I was looking at breakfast recipes to make, one thing that struck me (in a literal sense) was how many recipes, which are recommended for camping breakfasts, involve a lot of work and effort, plus they seem to be more suited for an evening meal than breakfast. I don’t want to spend hours preparing breakfast at the campsite nor cleaning up.  Who does?

Most campers are not averse to doing some meal preparation before you leave on a trip (and you can read about camping food preparation ideas and suggestions here)

If you are the sort of camper, who does like labour-intensive meals when camping then that is great and keep on doing it! But for this story and for readers who want something more easily achievable.

I have tried to avoid complicated breakfasts.

The goal of the breakfast ideas I wanted to share with you are:

  • simple
  • not too many ingredients
  • no strange, hard to get ingredients
  • not time-consuming
  • advance prep work on the recipe preferred (but not mandatory!)

(1)    French Toast


Easy camping recipes to make for breakfast

We have covered French Toast before, and you can read the story on how to make it and the variations on French Toast for camping. 

It’s a classic meal and also a great dessert (and we do love a good dessert).

The French Toast seen above is the basic recipe, but just topped with Greek Yogurt and berries (from taste.com.au)     Really, anything you like can go on top of the toast once it's cooked.

Bananas and maple syrup work well, but whatever you have in the camping food box/esky.

I do like the look of the one below, from the website This Lil Piglet - it must be one of the most "pinned" recipes on Pinterest.

Their recipe is calling for a product that we don't have here in Australia; it's like a pre-made French Toast Mix (the eggs and milk all combined in one carton).

You could probably replicate using the French Toast basic recipe that we discuss in our first-ever French Toast guide.   It's easy to make.    Just pour your mixture over the sliced loaf, sprinkling some almonds and strawberries between the slices and on top, and with a great wrapping of foil, cook for about 35 minutes or so, moving frequently over the coals.

Easy camping breakfasts  - real recipes you can make at a campsite

Preparation the night before? 

Yes, you can do some prep work with French Toast.   You can make the dipping mix (eggs and milk) in advance.

Cooking method: 

You can cook this breakfast on a camp stove with a frying pan, on BBQ hotplate or on a hotplate over a campfire.   

(2)    Eggs In Jail



15 Easy and Practical Breakfasts to have when camping - nothing too complicated!
Photo: Thomas Story

Another easy and simple camping breakfast. 


  • Thickly sliced bread (brioche bread works a treat)
  • eggs
  • butter


  • Butter the bread slices, both sides.  
  • Cut a hole in the middle of the bread that can accommodate a cracked egg, about 10cm.
  • In a greased fry pan, which is already hot and sizzling, place the bread.    
  • Put another knob of butter in the hole in the middle of the bread, and then crack 1 egg into the hole.      
  • Cook, until the bread, is golden on the bottom, and then CAREFULLY, using a wide spatula, flip egg/bread combo and brown the other side of the bread.

How you like your eggs will determine how long you cook each side.    Season according to your taste.

Preparation the night before?  

You could butter the bread and make the hole in the middle of the bread.   Keep tightly wrapped until morning, refrigerated.

Cooking method:  

You can cook this breakfast on a camp stove with a frying pan, on BBQ hotplate or on a hotplate over a campfire.    

(3)    Eggs on Potato Chips


15 Easy and Practical Breakfasts to have when camping - nothing too complicated!
Photo from Myrecipe.com

I know. This sounds weird.   But read on.

Think of eggs on hash browns.

That’s sort of what the idea behind this is. No idea on how healthy this is, but the crunch of the potato chips with runny yolks is a pretty good breakfast.

This recipe is all over the internet in various forms, but here is the basic recipe.

You will need a skillet/fry pan with a lid. The lid is crucial.  


  • Potato chips (plain flavoured – make sure they are fresh and crunchy, straight from a newly opened packet)
  • 4 Eggs
  • Ghee (not common in camping kitchens, so ½ Tablespoon Butter ½ Tablespoon Vegetable Oil)
  • Crushed ginger (use from a jar)
  • 1 onion chopped
  • Chilli (from a jar will do) and coriander – both optional, not mandatory.


Cook up the chopped onion, ginger (and chilli if using) in your hot frypan/skillet on medium heat.   When the onion is slightly brown, you can add chopped coriander if you have at this point.

Then place about 4 handfuls of crumbled potato chips into the frypan, and toss together.

Even out the chips across the pan, and create indentations where you will crack the eggs into.     Don’t worry if they are not perfect hollows for the eggs. You just want an indent where the egg will sit without running all over the place.

Add 1 tablespoon of water down the inside of the pan (so not over the top of the food) and place the lid on.     This allows the steaming to begin.     Turn your pan down low.

You cook the eggs until the whites are set.   This might take about 6 minutes or so. You will need to check periodically that the eggs are set the way you like eggs!

Once cooked, either eat from the pan or scoop cooked egg, with plenty of crunchy potato chips onto a plate.

Season with salt/pepper.

Preparation the night before?    


Cooking method:  

You need to cook with a frypan over a temperature you can control. So the camp stove might be the best option.


(4)    Omelette in a Bag



This idea has been around for ages.

Some people love it. Others worry about cooking in a plastic bag and health consequences.

It’s going to come down to your own personal decision – you need to make the call on using these bags.   If the thought of cooking with plastic doesn’t appeal, then skip this recipe.

For those of you with family members who all like something different, this recipe allows everyone to customise their own omelette.

Grab a strong large ziplock bag.   You want a good quality, a STRONG one.   Check that it’s suitable for microwave cooking, so you know it stands up to heat.

The video above will give you an idea of how it all works.

Ingredients (per bag)

  • 2 eggs
  • ½ cup shredded cheese
  • Chopped fillings of choice eg.   mushrooms, ham, onions, tomatoes, corn, capsicum, whatever you like in an omelette.


Crack the eggs into a large, resealable zip lock bag.

Press out most of the air, and seal.    Shake or squeeze the eggs inside the bag.     Open the bag, and add the fillings you want in the omelette.

In a large pot of boiling water, place your bag and any other bags into the water.

Cook for 10 minutes.   But, do check the eggs during the cooking process – say from 8 minutes onwards.   The bags do float up a little but don’t worry about that too much.

I give them a nudge with a spoon occasionally to lower them into the water a little.

If you are worried about your bag sliding down under the boiling water, and possibly getting water in the bag, then place a skewer across the top of the saucepan, and thread the bags onto the skewer. Or peg them onto the skewer with a clothes peg.  That way, they are immersed in water, but not sliding down and not attaching to the side of the pot.

I found a clothespeg, clipped them all together at the top worked fine. We have 4 bags in a pot.

Once cooked to your liking, open the bag, and the omelette should be cooked and roll out onto your plate.

  • Season with salt/pepper and serve with a chunky salsa (also available in a jar) or a relish (check out Berenberg relishes, a great South Australian brand – they are delicious with this) if required.

Preparation the night before?  

Everything except the cooking of the omelette can be done the night before, and even before you leave home.   With permanent markers, write the name of the person who has made the omelette on the bag, so everyone gets the right bag.   Minimizes dramas and complaints at eating time. Keep the egg mixture in your esky until cooking.

Cooking method:  

Wherever you can boil water in a large saucepan.

(5)     “I’m a Lumberjack, and I’m OK” Breakfast



15 Easy and Practical Breakfasts to have when camping - nothing too complicated!

Foil packet cooking is an easy mode of cooking, and we covered it all in our Beginner Guide to Foil Pack Cooking.     If you haven’t read how to use foil packs and seal them, then this is the guide you must read before you try this recipe.

Now that you have read that guide (you have, right?)  you can read the rest of this recipe.

Once you know more about foil packs (all easy), then this recipe can be added to your cooking repertoire.

Using foil pack, it’s about putting all your breakfast in one parcel and cooking it.   Simple.


  • Bacon
  • Chopped up hash browns (buy them in the supermarket frozen goods section)
  • Eggs
  • Cheese
  • Tomatoes


This recipe is about creating your own little foil pack, one that caters to your taste. For children, they can create their own parcel and hopefully, be more likely to eat it.

On your greased foil pack, you add your selection of food (see above ingredients) – cooked bacon, hash browns, and any other ingredient, except the eggs and cheese.

Wrap tightly and keep cool until you need.

When ready to cook, you open your foil pack and crack 1 or 2 eggs into it.     You can add grated cheese at this point, or leave till last few minutes (which means reopening the foil pack, which can be annoying, so I would add it all at the same time as the eggs).

Wrap up the foil pack again, so you won’t have a spillage, and cook in coals or BBQ, or hotplate for 15-20 minutes. You need that bacon to be heated up to safe eating temperature.

Unwrap and enjoy!

(want a variation on this?  See Echoes Of Laughter website, for this recipe plus more)

Preparation the night before?     

The foil pack can be made at home as directed above.     There will still be some minor additions on the day of cooking.

Cooking method:   

Over coals, in a BBQ, on a hotplate or grill.



(6)    Breakfast Burritos



15 Easy and Practical Breakfasts to have when camping - nothing too complicated!

Like the idea of making your breakfast ahead of time? Then you will like this recipe.

Similar to the Lumberjack and Omelette breakfasts, this is one you can make the day before you need it - make it at home, and the next morning at camp, voila! Your breakfast is all ready, and good to heat up.

It sounds like a bit of work before you go home, but actually, you are doing most of the cooking in 1 frypan.

The method sounds like there is a lot to creating this meal, but there is not.  Don't be too overwhelmed.

Ingredients (for 4 people)

  • 4 Tortillas
  • 8 Eggs
  • 6-8 slices of Bacon, chopped coarsely
  • 1 chopped onion
  • 1 ½ cups shredded cheese
  • 4 Hash Browns, chopped coarsely
  • Tomatoes (optional)
  • Old El Paso Salsa (optional)
  • Old El Paso Taco seasoning


Whisk in a bowl, all the eggs.   Season with salt and pepper.   Add 1 tsp of Old El Paso Seasoning (this will give it a little kick!   Alternatively, you can add a dash of a hot sauce of your choice, depending on who will be eating the burritos).

When the eggs are all frothy from whisking, set aside.

Fry up the diced onion and bacon over medium heat.

When nearly cooked, toss in the hash browns; you want this combination of ingredients to be cooked and lightly browned.   So mix lightly so all flavours are combined.

Add the eggs and stir gently until the eggs are cooked – you don't want them to be rock solid, just lightly set and scrambled.   Not runny, though.   The eggs cook quickly at this point, so keep an eye on them.

Add the cheese and any other ingredients you might want to add (some people put in chopped tomatoes, chillies, herbs – it’s going to depend on what you have in the kitchen). Toss all ingredients over low heat.

Take off heat.

On a slightly warmed tortilla, place enough filling down the centre of the tortilla and wrap it up like you would any burrito.     (If you don’t know how to wrap a burrito, and it’s really easy, just read this instruction page)   If you have warmed your tortilla a little, you will find this easier.

Wrap it tightly in foil, and then in a ziplock bag.   Refrigerate until you need to reheat.

Reheating at the campsite can be done – on a hotplate, in a frypan, in the campfire coals.   Just turn the alfoil packets over regularly to ensure even heating and browning of the tortillas.   Allow 15 minutes on average.

Preparation the night before?  

Do it all before you leave home!

Cooking method:  

Campfire coals, frypan, BBQ hotplate.

(7)    Stuffed  Croissants


15 Easy and Practical Breakfasts to have when camping - nothing too complicated!

This is a super-fast breakfast (or lunch/dinner) – and one we make ahead.

Very easy and low fuss, but you can adapt to suit your tastes and put in a lot more fillings like tomatoes, capsicums, bacon, a variety of cheeses etc.


  • Croissants
  • Ham or Cooked Bacon
  • Cheese of your choice - choose one that melts easily, and has a good strong flavour
  • French or Dijon Mustard


Slice the croissants, and add the above fillings in the quantity you like within a croissant.   Spread the inside of the croissant with mustard for added flavour (some children don’t like it, so skip this for them).

Wrap tightly in foil. You can write names on the foil to help identify any croissants especially catering to fussy tastes.

Cook in a BBQ (with a lid) or in coals of the campfire, or regular turning on a hotplate, until the cheese is starting to melt.       Timing will depend on the method of heating you use but allow 15 minutes.  The cheese should be starting to melt for optimum deliciousness!

Don’t let the croissants burn, especially if cooking over coals.

Additional information:     You can add some greens in there once it is ready (if you have some available).    Adding greens definitely makes you feel better about the fat content.    Alternatively, you can substitute the ham for cooked bacon.

Preparation the night before?  

Do it all before you leave home! Keep cool until ready to eat.

Cooking method:  

Campfire coals, frypan, hotplates.

  (8)   Breakfast in a Jar

Food in jars has become a big thing lately.

Everyone is sticking entire meals into jars.

But for camping, there is a benefit to having a meal in a jar and great if you don’t want to be cooking in the morning.   Some days you do need a quick start, and the recipes below are a healthy option too.

You will need to be able to keep this jar cool though, like most of the make-ahead recipes.

What sort of jars?

You can get Mason Jars from Big W (sell in a set of 12) Cheap as Chips, Neds, Target.   They have a wide opening, so a little different to say a coffee jar or jam jar.

The idea for this recipe comes from the website Iowa Girl Eats.

The recipe involves adding

  • rolled oats
  • yoghurt of choice (flavoured yoghurt will work, or you can keep it plainer using greek yoghurt)
  • chia seeds (optional)
  • fruit of your choice (frozen berries are perfect, and available all year)

By placing all of this into a large jar, layering the food.  The yoghurt is going to help soften the oats, so you will layer everything right up to the top of the jar.

Then, refrigerate – and the contents last up to 3 days, so perfect for weekend camping.

Preparation the night before?  

Do it all before you leave home and enjoy a healthy breakfast at camp

Cooking method:  

No cooking required

Or how about a Smoothie in a Jar

This is perfect if you don't like big, heavy breakfasts or eating in the morning.  I know some people aren't hungry first thing in the morning and want something lighter - and that is where a smoothie is a great option.

I know my children frequently don't want to eat anything when they first get up, but they are always ready for a smoothie. 

You make this before you leave home because a blender is required.  

A good one is a classic - Banana and Berry Smoothie.




Blend, and pour into a freezer-safe jar - only up to 3/4 full, as you need to leave room for freezing expansion.   Then freeze.

Take to the campsite and it will start to defrost in your esky/fridge over a day or two (depending on the weather).   Shake before drinking.

Of course, if you want to have the first day of camp, you don't need to freeze - but do shake it ferociously before drinking.

Preparation the night before?  

Do it all before you leave home and enjoy a healthy smoothie at camp - whether it be the first day or as soon as the drink defrosts.   


Cooking method:  

No cooking required

(9)    Banana & Nutella Sushi


If you have fussy eaters, and those who don’t like breakfast anytime, anywhere, you may be able to tempt them with this as long as they don’t have a nut allergy.

Nutella is not healthy.   It’s high in sugar.   But, it’s delicious and really, it makes everything taste good.   So make this breakfast a camping treat (not an everyday meal).

Alternatively, use peanut butter.

The beauty of this recipe is none of the ingredients need to be kept cool.

Another plus (apart from the excuse to eat Nutella) - it's really fast to make, so if you are short for time, or packing up the campsite, it's easy to enjoy).


  • Tortilla/Flatbread - preferably a wholewheat
  • Nutella (or Peanut Butter)
  • Banana


Lightly spread Nutella on the tortilla.     Place a peeled banana at the side of the tortilla and roll it up within the tortilla.

Slice the rolled banana tortilla, into 2-4cm slices.

Watch them go fast.

Preparation the night before?   

None – this is a 5-minute breakfast in the morning.

Cooking method:   


(10)    Bacon/Pancake Dippers


15 Easy and Practical Breakfasts to have when camping - nothing too complicated!

This recipe seems to be one of the most popular on Pinterest.

I have seen it everywhere, and it does appeal for its simplicity and it all belongs to the website Lady Behind The Curtain. So full credit to her for this idea.

You need bacon and pancake mix (see our  pancake information at the bottom of this story).   Runny pancake mix is better.   Maple Syrup needed to serve.


Cook your bacon and set aside.

On your hotplate, pour your pancake mix in the rough shape of your bacon.     Place your bacon on top of the pancake mixture which you have just poured.

Let it cook for a little, and prior to flipping over, add more pancake mixture over the top of the bacon.   Now flip and cook.

When ready, serve with maple syrup.   FYI: Maple Syrup on bacon is the best!

Preparation the night before?  

The pancake mixture can be made the day before (or longer).

Cooking method:

You will need to cook on a hotplate or frypan.

(11)    Dutch Baby Pancake


Photo:  TJ Story

Keeping with the pancake theme, cooking a pancake in a camp oven is an option you may not have considered.

Dutch ovens are fantastic for cooking, and we are not experts with them at all!   You need to read Cast Iron Boys website if you need expert advice on all things dutch oven/camp oven.

For breakfast and cooking with a camp oven, this means someone has to get up a bit early and get the campfire going, and have coals ready to go for this recipe.       So, it's not a really fast recipe to have in the morning, as you do need to factor in the heating time.    On the positive side, this makes a great dessert, so you might choose to have it for your evening meal!

This recipe is about cooking 1 oversized pancake and adding fruit of your choice into the pancake.     Like berries (of any sort).

But really, you can have this pancake with maple syrup, or jam, or lemon and sugar.

Ingredients for a 5L dutch oven

  • 6 large eggs
  • 1 cup flour
  • 1 cup milk
  • 1 teaspoon salt
  • 2 tablespoons sugar

For smaller dutch ovens:

  • 2/3 cup milk,
  • 1/2 cup plain flour
  • 3 large eggs
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt


Mix all the dry ingredients together at home.

When its time to start cooking, you need to add the wet ingredients to the dry ingredients  (have the eggs out of the esky for a while, you don’t want them very cold) and whisk like crazy. You want lump-free mixture.

Still got lumps? Whisk harder and faster.

When your Dutch oven is heated (so your coals are ready for placing on top of the camp oven lid), add a 2-3 tablespoon of butter to the oven and swirl it around the bottom of the pan.

You want the camp oven greased, and hot.

Pour in your lump-free mixture into the hot camp oven, just pour it in, don’t stir and add berries to top (if using) and cover with a lid (and coals).

Cook for 15-20 minutes.

It’s cooked when there is no liquid, check the centre of the pancake.  The edges will be golden and starting to crisp up.

Start checking from 15 minutes onwards.

The pancake will rise in the camp oven, and be all fluffy.       BUT… the minute you take it off the heat, it deflates.      Don’t be surprised or stressed when this happens.

You can eat from the camp oven, or serve onto plates with more fruit.   Or if you don’t have the fruit handy, lemon and sugar still remain a classic option.

Preparation the night before?   

The pancake dry ingredients are made before you leave home. You will add the wet ingredients prior to eating.

Cooking method:  

In a camp oven, over hot coals. Aiming for a temperature of around 220 degrees.

(12)    Breakfast Jaffles

Jaffles or Pie Irons have so many choices of fillings.    For breakfast, lunch, dinner or dessert, there is a jaffle for everyone.

(Gourmet Jaffles selection can be read here)

But for breakfast, what can you put in them?

Here are some suggestions using the traditional buttered bread on the outside – just add the fillings (quantities are as much as you can fit in the jaffle and still close it).

Feel free to add cheese to any savoury jaffles that lack cheese:

  • bacon and eggs and cheese
  • fruit and cream cheese
  • Nutella and strawberries (this is also a dessert!)
  • bacon, defrosted hash brown, baked beans, and egg
  • baked beans and cheese
  • tomato chutney, bacon, and eggs
  • Low-fat ricotta and sliced bananas (if you want, use old banana bread instead of the buttered bread). You can drizzle honey over the bananas prior to cooking
  • Low-fat ricotta and sliced apple
  • ham, eggs, and tomato
  • mushrooms, fruit chutney, and cheese

Preparation the night before?   

You can butter the bread ready for the jaffle mix to be added in the morning. 

Cooking method:  

In the campfire, in a jaffle iron maker.    Alternatively,  you can fry them up in a frypan or on a hotplate.  

(13)    Ham & Eggs in a Roll

This can be made ahead, and therefore it makes our easy camping breakfast list.     But, if you are a bit worried about soggy bread, then it's one for the campsite.

FYI - It's a good one for a Sunday night at home!


Large Lunch Bread Rolls  (not those little bake-at-home sort of dinner rolls)
Mozzarella Cheese


For every roll you are using, you slice off the top (set aside, you will need it again)  and remove the inside bread, making sure you leave the roll's sides intact and firm.

If you are going to put them in the campfire immediately, you line the inside of the bread with ham slices and break 1 egg into the roll.  Sprinkle with 2 tablespoons of mozzarella, and then replace the top of the bread (that you set aside in the beginning).

Wrap with foil and cook on hot coals, but not right in the middle of the campfire, for about 10-15 minutes depending on the way you like your eggs.   Like a lot of campfire cooking, this takes a bit of practice to get right.

If you have made in advance, then it's very important to make sure that the lining of ham inside the roll is well done, otherwise you will have oozing eggs and soggy bread.   Gross.

Like all food in foil, wrap it well so it doesn't tear in the fire, and no ash seeps in.

The above recipe and photo were adapted from Recipetineats

Additional tips:

You can add anything you like on top of the ham.  

Preparation the night before?   

All preparation can be done night before or prior to leaving home.  The longer you leave though, the greater the chance that the eggs could seep into the bread.

Cooking method:  

On a BBQ with a lid (ideal) or over campfire coals.    If at home - in the hot oven.

(14)   Ham and Eggs on A Grill

Muffin tins can do more than make muffins.   They are an easy way to serve a crowd (camping or at home).

Like the previous recipe, it's using ham and eggs, but you can make it even more original based on the ingredients you have around the place.

This recipe has been adapted to suit camp cooking.   Original recipe source here

Ingredients (per muffin hole)

1 Egg
1/2 tablespoon chopped onion/spring onion
1-2 slices of ham
Grated cheese


Ensure you have a heat source with a grill or a BBQ with a lid (heat to about 200 degrees).    If doing over a campfire, you will not want a raging fire, so elevate the grill above the flames.

Position 1 slice of ham in each of the muffin cups, doubling each slice over to ensure that there are no holes in the bottom of the ham "cups."

Sprinkle 1/2 tablespoon of the cheese and 1/2 tablespoon of chopped spring onions (if you have).

Place one raw egg in each ham cup.

Sprinkle each egg lightly with pepper.

Cook until the egg is done to your personal liking.    Placing alfoil or a baking tray over the muffin tin will help speed up the cooking time.

Remove carefully from the muffin tin!

Additional information

This recipe gets altered a bit - you can line the muffin tin with bacon and then add eggs (classic combo).     You can line the tin with flattened bread and put toppings on top of the bread.

Preparation the night before?   


Cooking method:  

Over a hot grill (BBQ or campfire) or over camp coals

(15)   Pancakes

I couldn’t do a breakfast story and not include pancakes.

One of the easiest recipes of them all and probably something you are already making when camping.

You may go to the supermarket, and buy one of those shaker bottles, which only need water added to make your pancakes.

You may choose to make the traditional method or the fuss-free shaker mix version - with all dry ingredients prepared for you leave. 

This was one of our key points we discussed in preparing your food for a camping trip (beginner guide), as not only does it save time, but saves space if you do it before you leave home.

But there is SO much to say about pancakes, that we did a story on 7 pancake recipes.

pancakes for campers

Additional information:

If you need a gluten-free pancake mix, try this gluten-free pancake mix.

Preparation the night before?  

You can make the whole recipe the night before, and refrigerate until required.

Cooking method:  

You can cook this breakfast on a camp stove with a frying pan, on BBQ hotplate or on a hotplate over a campfire.