Delicious Camping Breakfast

Morning of my friend Short Route, keep the spirit of activity. For those of you who are less fit, do not forget to increase intake of vitamin c. And for buddy who will leave for work or college, you should not leave breakfast.

Talk about breakfast, what’s your favorite menu? if I like the simple, and this is also brought to the breakfast menu during camping. Certainly would be complicated and also too much innate if you want to prepare a complex breakfast menu.

This time the Short Route will share ideas for the breakfast menu, but it all goes back to my own pal, but hopefully this is acceptable.

1 FRIED EGG GRILLED CHEESE SANDWICH

INGREDIENTS
4 eggs
4 slices of bread (thick Texas style)
4 slices cheese (I used Colby jack and pepper jack)
Butter
Salt & Pepper

INSTRUCTIONS

Butter one side of each piece of bread, set aside.
In a frying pan, melt a little butter over low heat.
Fry eggs so the yokes are cooked how you like them.
Add salt and pepper to taste.
Once done, remove from flame.
In a separate frying pan, add a slice of bread, buttered side down.
Add a slice of Colby jack cheese.
Top with two fried eggs.
Add a slice of pepper jack cheese on top of the eggs.
Top with another piece of bread, buttered side up.
Cover pan with a lid and cook until cheese is melted and bread is golden brown on both sides.

2. Nutella Stuffed Pancakes

Produce
1 Strawberries
Refrigerated
1 Egg
Condiments
10 tbsp Nutella
Baking & Spices
3 tsp Baking powder
1 1/2 cups Plain flour
1 Pinch Salt
4 tbsp Sugar
1 tsp Vanilla essence

Dairy
1 tsp Butter
1 1/8 cup Milk

3. BREAKFAST QUESADILLAS

Ingredients
6 slices Jones Dairy Farm Bacon
6 eggs
salt and pepper to taste
8 oz cheddar cheese grated or sliced thin
8 medium size flour tortillas
For serving:
Salsa, sour cream and guacamole
Instructions

Heat a large skillet over medium heat. Add the bacon slices and cook, turning once, until crisp and brown (or to your preference). Remove to a paper towel-lined plate. Once cooled, chop into pieces.
Wipe out a little of the bacon grease from the pan. Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth. Pour eggs into skillet, season with salt and pepper and scramble until cooked. Remove to a plate.
Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and some chopped bacon. Top with some more shredded cheese and place another flour tortilla on top. Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown. Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
Slice and serve warm with salsa, sour cream and guacamole, if desired.
Recipe Notes

To Freeze: Prepare and cook the quesadillas as directed. Allow to cool completely and then place in a freezer ziplock bag. When ready to eat, microwave them or place them on a hot skillet until warm.

4. Breakfast Burrito

Ingredients
∙ Serves 6-8
Meat
1/2 lb Bacon
1 lb Ground pork sausage
Produce
1/2 cup Cilantro
1 Jalapeno
1/2 Onion
3 Roma tomatoes
1/2 bag Tater tots
Refrigerated
8 Eggs
Bread & Baked Goods
6 (10 inch) tortillas
Dairy
1 tbsp Butter
1 1/2 cups Cheddar cheese
2 tbsp Milk
1 1/2 cups Pepper jack cheese

5. Eggs Benedict

How to Make Eggs Benedict Recipe

Prep time: 5 minutesCook time: 20 minutesYield: Makes 4 one-egg one-muffin servings
Eggs benedict is also great made with slices of smoked salmon in place of the bacon. If you are in or around New Jersey, try it with Taylor ham.

INGREDIENTS
8 pieces of bacon or 4 pieces of Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
Butter
Blender Hollandaise

10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco

 

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