Lake Livingston / Onalaska KOA Blog
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Easy Camping Breakfast Recipes (5 ingredients or less)

Easy Camping Breakfast Recipes (5 ingredients or less)

When you are out camping, hiking, and backpacking you have a lot on your plate. Sadly, gourmet food is usually not one of them. It can be down right impossible to pack enough food and gear to make delicious and varied meals, right? Wrong! With the right know-how you can make amazing food without a lot of gear or ingredients. Check out these easy camping recipes that use 5 ingredients or less and you'll never cook (or eat) the same way again. 



  • Eggs

  • Water

  • Clarified Butter

I know what you're thinking, 'everyone makes scrambled eggs; this isn't special.' But hear me out. Most scrambled eggs that people make are lifeless, bland mounds of disappointment and regret. Especially the eggs that are made when camping. But when you master this recipe sublime, cloud-like eggs will be your reward.

Usually we would be using simple non-salted stick butter, but not everyone will have a cooler or a refrigerator that can fit 'extras' like butter. Clarified butter will do what we need, but if you can bring stick butter, use that instead. As you can see, I only listed 3 ingredients without any amounts. That's because it depends on how much you are making. The ratio is this : for each egg add 1 tablespoon of water and 1 tablespoon of butter (clarified or not).

Add your ingredients to a sauce pan. Yes, a sauce pan. A pot. Not a frying pan like you're probably used to. I like to leave the egg yolks unbroken at first. If one breaks while cracking, that's fine. Start off away from the fire and just stir, getting the egg whites and water to mix. Then put the pot over the fire. Once the eggs start to get warm you can break the yolks and get the eggs all mixed together. At this point the butter should start to melt, too. Once the butter is melting take the pan off the heat and keep stirring. You want to keep taking the eggs off the heat and then back on. We're looking for a slow warm that barely cooks the eggs and allows the butter to melt, but nothing more. It's usually going to be a routine of 30 seconds over the fire, 15 seconds off. Once the butter is completely melted and mixed together you can leave the eggs on the fire a little bit longer. Keep stirring until your eggs just come together. Your eggs will not seem done, and they aren't. But take it off the heat anyway. The residual heat in the pan will take your eggs to perfection. Oh, by the way, you can cook yours eggs at home like this, too.


  • Can of Pillsbury Cinnamon Rolls

  • Roasting prongs (preferably with the prongs close together)

  • Campfire with hot embers

Everything is better over a campfire and cinnamon rolls are no different. A warm and delicious way to start off your day of backpacking and camping right. Great for kids! 

I love trying new camping recipes and this time I’d seen some orange/cinnamon rolls cooked in orange peels over a fire on Pinterest that looked intriguing. Loved the idea but my daughter doesn’t like oranges at all so I had to take another route…what about simply cooking them on a roasting stick? I really wasn’t sure it was going to work and honestly I kind of forgot about them until our last camping night. Once I remembered, I asked the kids if they had any interest in trying a roasted cinnamon bun experiment and they were all over it.

We cracked open a can of Pillsbury Cinnamon Rolls and carefully put them on some roasting sticks. We tried a few different methods but in the end the best way was to simply insert the roll (as is straight out out of the can) on a small double pronged roasting fork. We tried on a single prong but they kept twisting and almost falling off – too much stress. We also discovered that you needed to keep turning them to make sure they were cooked all over, especially in the center. You definitely want some hot, glowing embers to cook the cinnamon rolls, a roaring fire wouldn’t work well at all. As a final surprise, I discovered that these particular cinnamon rolls came with a little container of icing…truly the icing on the cake (or cinnamon roll). Sweet, fluffy, warm and toasty – why does camping food always seem to taste extra delicious! So in the end, it turned out that our campfire cinnamon rolls experiment was a huge success and I would highly recommend it.

  1. Pop open can and carefully divide the cinnamon rolls.
  2. Gently insert the prongs through the side of the cinnamon roll in the center of the bun making sure it’s near the back of the prongs.
  3. Slowly place your roll over hot embers, rotating frequently and on all sides.
  4. Depending on the heat in your campfire, it should take anywhere from 8-12 minutes to toast your rolls so that they are cooked all the way through.
  5. Remove from campfire and allow to cool slightly before carefully removing the roll from the roasting prongs. Eat and enjoy!


  • 6 Cups Rolled Oats

  • 2 Cups Pecans or Almonds

  • 1/2 Cup Vegetable Oil

  • 1/2 to 1 Cup Maple Syrup

  • 1 Cup Dried Cranberries

Sure, you could make granola at home before you head out to the campsite. But when you make your granola fresh and over an open fire you instill it with tasty qualities that add flavor, aroma, and texture.
Get a cast iron pan nice and hot. Add your nuts and toss them around. It's a good idea to take the pan off the fire as you toss them around to ensure you do not burn them. Once they start to have a nice nutty smell you can add the rolled oats. Cook this slowly over the fire until it becomes brown and nutty.

Take the pan off the heat and add the Vegetable oil and the Maple Syrup. Depending on the consistency you like, you may want more or less syrup. Toss this together and when it's completely mixed put it in a bowl. Add the dried Cranberries and eat warm. You can also keep it covered and it will last for more Breakfasts to come.


  • 14 Rhodes™ Dinner Rolls, thawed but still cold

  • 1/4 cup butter, melted

  • 2 cups grated cheddar cheese

  • 8 pieces cooked bacon, broken into small pieces

Buttery, warm, and gooey! These delicious Pull-Aparts are an amazing way to start off the day right, keeping you warm and full for hours!  

Cut each roll in half and roll in melted butter until fully coated. Then arrange them in a single layer in the Dutch oven. Be sure to line your Dutch oven with sprayed foil to keep the cheese from sticking. Next you want to sprinkle the rolls with the cheese and bacon. Cover with lid and let rise until they double in size. You want to keep an eye on them if it is really hot out, because they will rise much quicker. Remember that one of the best things about baking, is the ability to improvise and adjust to your taste. While you're waiting for the rolls to rise, you can start to get your briquettes ready. You can even place the dutch oven near the briquettes if you need to make it a little warmer to help speed the rising. I like to use these chimney-type charcoal starters to get the briquettes ready to use faster. Dutch oven baking is fun and delicious, but always be sure to use the proper tools when lifting a lid covered with piping hot briquettes. I will not get into too much detail, but I speak from experience when I say they get hot!! It really helps to have a lid lifter. It keeps your hands away from the heat and it keeps the lid flat while you lift so you don't dump the briquettes into your food. 


  • 2 Diced Medium Potatoes

  • 8 Eggs, stirred

  • 1 Chopped Onion

  • 2 Chopped Peppers (your choice)

  • 2 Tablespoons Butter

This wholesome breakfast is an easy camping meal and a great way to start the day. It cooks up in one pan and serves about four.

First, add 1 Tablespoon of Butter into your cast iron pan and put it over your fire. Melt it and spread it around.

Second, add the Potatoes, Onions, and Peppers. I like the Potatoes to be in chunks and for the Onion and Peppers to be chopped, but it's your choice. Cooked these until the Potatoes are tender and the Onions and Peppers are nice and cooked. It takes about 20 minutes, but it depends on your fire.

Third, add the next Tablespoon of Butter and, once it's melted, add the Eggs. The Eggs will fill all the spaces in between the Potatoes, Peppers, and Onions. But to ensure even cooking time, cover the pan with lid or tin foil and let it cook until the eggs are nice and ready, about 4 minutes.


  • 6 medium potatoes (I use red)

  • 8 slices bacon

  • 1 medium onion (diced)

  • 6 eggs

  • Salt and pepper to taste

  • butter

  • parsley (optional)

Cook potatoes with their skins in boiling salted water until done. Cool and peel or leave skins on then cube. Cut bacon into small pieces and fry on medium heat to desired crispness. Drain on paper towel. Add approx. 2 tbs. butter to the bacon fat and fry onions until transparent. Add the potatoes to the pan with the onions and fry until crust forms. Return bacon. Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Finish with parsley. Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.

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