Breakfast sandwiches are perfect for camping. They’re easy to eat on the go, can be made quickly and fill you up for a full day of adventures. Don’t fall back on the standard egg and cheese staple on your next camping trip. Instead, try these breakfast sandwich recipes that are sure to please everyone.
Caprese Breakfast “Pie”
This twist on a traditional breakfast sandwich adds freshness and offers bold flavor from the basil leaves. It’s so good you’ll forget you’re eating around the campfire.
— 1 English muffin
— 1 medium ball fresh mozzarella
— 2 tomato slices
— 1 egg
— Butter
— 2 basil leaves
Butter both sides of the English muffin, and place them butter-side down in a pie iron. Meanwhile, cook an egg over hard in a pan on the camping stove or fire. Once finished, place your egg in the pie iron, along with tomato, basil and fresh mozzarella.
Place your pie iron in the coals and let sit for 2 to 5 minutes, depending on how hot the coals are. The sandwich is done when the bread has sufficiently browned.
Grilled Denver Sandwich
The Denver is one of the most classic breakfast sandwich recipes. It’s also easy to put together and tastes as good as it looks.
— 2 slices sourdough bread
— 2 eggs
— 3 green pepper slices, thin
— 3 red onion rounds, sliced thin
— 2 slices cheddar cheese
— 1 slice Canadian bacon
— Butter
Cook your eggs over medium in a pan, and grill the bread slices and Canadian bacon over the fire. Butter the toasted bread, and top it with the grilled bacon, veggies, cooked eggs and cheddar. Put this back on the grill and cover with a pot lid or tin foil, which will help the cheese melt.
Savory Sausage Muffin Sandwich
This carnivorous breakfast sandwich is filling, and has a hint of gourmet flavor. Make it if you have a little extra time at the campsite.
— 1 English muffin
— 1 sausage patty
— 1 egg
— 1 egg white
— 2 large roasted red pepper slices
— Feta
— 1 small handful red onion
— 1 small handful spinach
— 1 tablespoon mayonnaise
— 1 teaspoon chipotle seasoning or Sriracha
Char your sausage patty and roasted red peppers on the fire pit grate, and let the muffin toast. Meanwhile, scramble eggs, spinach and red onion in a pan; add feta at the end and mix it in with the scramble.
As the eggs cook, mix the mayonnaise and seasoning or Sriracha together to make a sauce and spread this on the toasted muffin. Top the muffin with the sausage, red peppers and eggs.
California “Egg” Pocket
If you don’t eat eggs, don’t worry. Scrambled tofu makes an excellent substitution, and with so many other delicious flavors you won’t even notice the eggs are missing.
— 1 pita
— 1 slice Swiss cheese
— 1/2 cup crumbled tofu
— 2 tomato slices
— 3 slices turkey bacon
— 1/2 avocado, mixed into a spread
Toast the pita while the tofu and turkey bacon cook in two pans. Note: the tofu will need extra seasoning to add flavor, so don’t skimp on the salt, pepper and butter. Spread your avocado inside the pita and line the sides with tomato and turkey bacon. Finish with a slice of Swiss cheese and the cooked egg whites.
Hearty Bacon Blue
If a plate of eggs and bacon just won’t fill you up, this is the breakfast sandwich for you.
— 1 waffle, halved
— 2 eggs
— Crumbled blue cheese
— 4 slices of bacon
— Butter
Toast a waffle, cut it in half and spread butter on both halves. Cook two eggs over easy and put them on one half of the waffle. Top this with crumbled blue cheese, bacon and the other waffle half.
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