Camp Breakfast Recipe

Eggs: These provide the base for the scramble, adding protein and richness.

Bacon: Adds a smoky, savory flavor and a satisfying crunch.

Hash browns: These bring a crispy texture and hearty potato goodness to the dish.

Shredded cheddar cheese: Melts into the eggs, adding a creamy, cheesy finish.

When cooking bacon, start with a cold skillet. This allows the fat to render out slowly, resulting in crispier bacon. For the hash browns, make sure they are well-drained and dry before adding them to the skillet to achieve a golden brown and crispy texture. When scrambling eggs, use a low to medium heat to ensure they remain soft and fluffy. Finally, add the cheese at the end to prevent it from overcooking and to ensure it melts evenly throughout the dish.

• eggs - Substitute with tofu scramble: Tofu scramble mimics the texture of scrambled eggs and can be seasoned similarly for a comparable taste.

• eggs - Substitute with chia seeds: When mixed with water, chia seeds form a gel-like consistency that can be used as an egg replacement in some recipes.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that provides a similar smoky flavor and crispy texture.

• bacon - Substitute with tempeh bacon: Tempeh bacon is a plant-based option that can be marinated and cooked to achieve a similar taste and texture.

• hash browns - Substitute with sweet potato hash: Sweet potato hash offers a slightly sweeter flavor and is packed with additional nutrients like vitamin A.

• hash browns - Substitute with cauliflower hash: Cauliflower hash is a low-carb alternative that can be seasoned and cooked to mimic the texture of traditional hash browns.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and provides a mild flavor that complements many breakfast dishes.

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast is a vegan option that offers a cheesy flavor and is rich in B vitamins.

• Allow the camp breakfast to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Divide the breakfast mixture into individual portions. This makes it easier to reheat just the amount you need.
• Place each portion into an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain freshness.
• Label each container or bag with the date. This helps you keep track of how long the camp breakfast has been stored.
• Store the containers in the refrigerator if you plan to eat the camp breakfast within 3-4 days. For longer storage, place them in the freezer.
• If freezing, lay the bags flat in the freezer to save space and ensure even freezing.
• To reheat, thaw the camp breakfast in the refrigerator overnight if frozen. Heat in a skillet over medium heat, stirring occasionally, until warmed through. Alternatively, microwave on high for 1-2 minutes, stirring halfway through.
• For added freshness, sprinkle a little extra shredded cheddar cheese on top before reheating. This will give the dish a freshly-made taste.
• Avoid reheating more than once. Repeated reheating can degrade the texture and flavor of the eggs and hash browns.
• Enjoy your camp breakfast with a side of fresh fruit or a glass of orange juice for a complete meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover Camp Breakfast to the skillet.
  4. Stir occasionally until heated through, about 5-7 minutes.
  5. Ensure the eggs and hash browns are evenly warmed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Camp Breakfast in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until heated through.
  5. Remove the foil for the last 5 minutes to crisp up the hash browns and bacon.

• Microwave Method:

  1. Place the leftover Camp Breakfast on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Continue heating in 30-second intervals until thoroughly warmed.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the Camp Breakfast on a toaster oven tray.
  3. Cover with aluminum foil.
  4. Heat for 10-15 minutes, or until warmed through.
  5. Remove the foil for the last few minutes to crisp up the hash browns and bacon.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the Camp Breakfast in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through.
  4. Ensure the eggs and hash browns are evenly heated and crispy.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the bacon, hash browns, and scrambling the eggs.

• Tongs: A tool used for gripping and lifting objects, especially useful for handling hot bacon.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food. Perfect for flipping hash browns and scrambling eggs.

• Whisk: A cooking utensil used to blend ingredients smoothly. Ideal for whisking the eggs before scrambling.

• Mixing bowl: A bowl used for combining ingredients. Necessary for whisking the eggs.

• Plate: A flat dish used for serving food. Used to set aside the cooked bacon and hash browns.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients. Needed for measuring the hash browns and shredded cheddar cheese.

• Knife: A tool with a cutting edge used for slicing or chopping. Useful if you need to chop the bacon into smaller pieces after cooking.

• Cutting board: A durable board on which to place material for cutting. Used in conjunction with the knife for chopping bacon.

• Stove: An appliance used for cooking food by applying heat. Essential for heating the skillet and cooking all the ingredients.

Pre-cook the bacon: Cook the bacon at home and store it in a container. This way, you can just reheat it at the campsite.

Use frozen hash browns: Opt for frozen hash browns to save time on peeling and grating potatoes.

Pre-shred the cheese: Buy pre-shredded cheddar cheese or shred it at home and store it in a ziplock bag.

Whisk eggs in advance: Whisk the eggs at home and store them in a sealed container. This will save you time and reduce mess at the campsite.

One-pan cooking: Use the same skillet for all steps to minimize cleanup and save time.