One of the most important things to do when you go camping is to prepare meals and the first thing that you will think off when you wake up in the morning in camp is breakfast. As we sleep, our body burns calories. Studies say that per pound you burn 0.42 calories so for a hundred-pound person who sleeps 8 hours which is optimal can burn up to 336 calories for 8 hours of sleep (0.42 x 100-pound x 8 = 336) so you might wonder why you getting hungry every time you wake up in the morning. What better way to solve those early morning camping woes is to get up and prepare those easy to cook meals. Here are the best easy to cook breakfast recipes for camping.
You will need oil, salt to taste, fresh ground black pepper, fresh chopped green onion, milk, sausage, farm-fresh eggs, and a cast iron skillet.
You can use either a 6 inch or an 8-inch skillet.
Directions: First that you need to do is heat your pan and add a little bit of oil. The best type of oil to use is virgin olive oil or vegetable oil. Crack the eggs in a flat surface so bacteria won’t be able to pass through it. Add a little bit of salt and fresh ground pepper and milk. You can use almond milk, soy or rice milk if you are lactose intolerant. Whisk it all together. Next is to put the sausage and green onion on the pan, be sure it is already nice and hot. Pour on the egg mixture, after a few minutes, put on your cast-iron skillet on the middle shelf of your oven. Once your omelette and your cast-iron skillet have baked about 15 minutes or till the egg is set. You can also garnish it with a little bit more of the remaining chopped green onion.
We’re gonna start with some chorizo pork, it really just loose ground pork sausage like hamburger meat seasoned really well. Throw some in the pan, it cooks just like ground beef. Mix it around and break it up. It takes about 5-7 minutes until its all done. As it starts to cook it will mush less and starts to break up. You can see after a couple of minutes it’s not nearly as gloppy and started to become separate. Put a little oil down and some diced yellow onion. When the onions and the chorizo are cooked and ready, cracked 3 eggs and add some salt and pepper, beat the eggs. Heat the pan and put some butter so that the eggs will not stack, put the onions and mix it with the eggs. As it all started to set, add some diced green chilies. Just before they are finished, add a little grind cheese on top and take them off after a minute so that it will not be overcooked. Prepare the tortilla and spread sour cream on top. Put the eggs with a little bit more cheese then bacon. You can also add some hash browns in there but not necessary. Top it off with more eggs and lastly the chorizo pork and then roll the tortilla.
Here are the ingredients for this super delicious Mexican inspired camping breakfast. First, you need red chile sauce, cooking spray or vegetable oil, 1 cup of shredded cheese, 2 lbs of corn tortillas cut into pieces. 15-20 puya dry chilies, 6-10 tomatoes, 2 cups hot water, salt, pepper, 1 clove of garlic, 1 small chunk of onion and 1/4 cup of cilantro.
We are going to start with the tortillas, cut them in half. You want them to be golden brown and crisp so you can either fry them in plenty of vegetable oil or you can bake them so preheat the pan. Place the tortillas in a large pan, spray them with cooking spray before cooking them. It usually takes within 10 minutes until they are golden brown and crunchy. Once they are ready, set them aside until you are ready to use them. To make the salsa, rinse tomatoes with water and set them aside. Remove the stems from the dried chilies, preheat a skillet and cook the chilies form about 1 minute. Make sure not to burn them and once they are toasted, place them in a bowl and pour about 2 cups of hot water and let them soak in the water for at least 10 minutes. Roast the tomatoes in the same skillet that was used before for 8 minutes until they become really soft. Chopped or crushed, add in the chilies that had been soaking in the hot water, also add in the cilantro, the chunk of onion and you can add some of the water from the soaked chilies. Add another half a cup of clean water. Season this will salt and pepper to taste then mix it in the pan, you can shred them but chopping it with the spatula until it will turn into a soft sauce. Once it is ready, taste the flavor, add more salt and pepper if needed. Add more water if you find it too thick. Place the sauce in a saucepan and bring it to a boil. Add the tortilla chips until it will be covered with the sauce. Top them with the shredded cheese. Turn off the heat and cover the pan with the lid and wait a few minutes for the cheese to melt. Your delicious Chilaquiles are ready for breakfast.