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Breakfast Camping Recipes to Kick Off Your Day.

Last updated: 10 October 2023

Breakfast is scientifically proven to be the most important meal of the day. It breaks your fast after a night’s sleep and gives you the necessary energy to jump start your day. It also prevents overeating later in the day and provides essential nutrients. Just because you’re camping, there’s no reason to skip breakfast, if anything you’ll likely want extra energy for the day’s activities!

With that in mind, here are three breakfast recipes to make your mouth water and get your day started on the right (tasty) note:



  • 1 medium green pepper
  • 1 medium sweet red pepper
  • 1 medium sweet yellow pepper
  • 1 package (14 ounces) smoked turkey kielbasa, sliced
  • 2 large potatoes, cut into wedges
  • 1 medium onion, chopped
  • 4 teaspoons lemon juice
  • 4 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Lemon wedges, optional


  1. Cut peppers into 1-in. pieces; place in a large bowl. Toss with remaining ingredients. Divide mixture among four double thicknesses of heavy-duty foil (about 18×12 in.). Fold foil around mixture, sealing tightly.

  2. Grill, covered, over medium heat until potatoes are tender, 30-35 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges. Yield: 4 servings.




  • 4 Corn Tortillas
  • 8 eggs, beaten
  • ½ pound Chorizo Sausage, Loose or taken out of casing
  • 2 Tbls Olive Oil, Bacon Fat, or Lard
  • 1½ cups Cheddar Cheese, Shredded
  • ¼ cup Sweet Onion, diced
  • 2 tbsp Pico de Gallo or Salsa (Canned or Prepared Ahead)
  • 2 tbsp Mexican Crema or Sour Cream, thinned out with a bit of water


  1. Put pan over light coals or high heat on a stove. While pan is cold, put in the Chorizo and break the large lump up into a smaller chunks. As the chunks sear, break them apart as fine as possible. You want the sausage to look like taco filling. Once the meat is cooked, which will take about 4-6 minutes, scrape it all to the side of the pan along with any meaty bits stuck to the surface.

  2. Take your tortillas and rip them into quarters or fifths. Take the pieces from 2 of the tortillas, and place them onto the hot cast iron. Feel free to tuck some tortilla strips under the meat as well to maximize pan real-estate. In about 2 minutes, the tortillas will be crisp, so scrape those to the side, add some more oil to the pan, and put in the rest of the tortillas. When those crisp, Get all the tortillas roughly on the bottom with the sausage resting on top. If it looks like a mess, you’re probably doing it right.

  3. Pour in Eggs and WAIT. After 3 minutes, lift up one side at a time and let uncooked eggs to run onto the bottom of the pan. Do this with the other sides of the omelet. Repeat this process until loose and wiggly, but setting eggs on top. Sprinkle the Cheddar evenly over omelet and cover. Wait about 30 seconds to 1 minute and remove from heat keeping the cover on.

  4. A few minutes later, take off the cover. Cut the omelet into quarters with a knife or even your spatula. Sprinkle on Onions, Pico De Gallo or Salsa, and generous spoonfuls of Crema or Thinned Sour Cream. If you like it spicy or more pungent, pile on Jalapeños and Cilantro. Either serve on individual plates, or communally eat out of the pan.





  • 3 1/3 cups Pancake Mix
  • 1/2 cup toasted pine nuts
  • 1/2 cup currants
  • 2 cups beer (any pale lager such as Corona, Budweiser, or Heineken)
  • 2 large eggs
  • 1/4 cup vegetable oil, plus more for cooking
  • Butter and maple syrup, for serving


  1. Combine baking mix, nuts, and currants in a large bowl and mix until evenly combined. Make a well in the center of the dry ingredients and add the beer, eggs, and vegetable oil. Stir dry ingredients into wet ingredients until just moistened. (Don’t overmix or the pancakes will be tough. The batter should be lumpy.)

  2. Heat a cast iron skillet over medium heat on a camping stove or over a campfire fitted with a grilling grate. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.

  3. Add 1 tablespoon oil to the pan and swirl to coat. Ladle about 1/4 cup batter into the pan for each pancake. (You should be able to fit 3 to 4 pancakes at a time.) Cook until pancakes rise slightly and form lots of bubbles on top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about another minute.

  4. Repeat with remaining batter, adding 1 tablespoon oil between batches if the pan seems dry. Serve immediately with butter and maple syrup.



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