20 Mouthwatering Campfire Breakfasts Recipes You`ll Actually

Transcription

VITCHELO®
20
Mouthwatering
Campfire
Breakfasts
Recipes You'll
Actually Enjoy
Cooking
 20 Mouthwatering Campfire Breakfasts Recipes You'll Actually Enjoy Cooking
Waking up to the smell of fresh bark and the crackling of settling timbers in the fireplace
can only be topped by a delicious campfire breakfast.
We’ve put together 20 recipes for the quick breakfast makers, egg lovers, egg less and
plenty of non-traditional options. Go ahead and start drooling over your next campfire
breakfasts.
1. Shrimp and grits, 30 minutes, 13 ingredients.
Packed with flavor and juicy
shrimp, you may just never have
your grits another way. Go
ahead and celebrate true
Southern breakfast.
Ingredients
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Seafood
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Oils & Vinegars
1 lb. Shrimp, medium to large
Produce
2 tsp Parsley or oregano, dried
3/4 tsp Powdered garlic
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1 cup Grits
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1/4 tsp Black pepper, ground
1 1/2 tsp Paprika
1/4 tsp Pepper
1 tsp Cumin, ground
Dairy
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Baking & Spices
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1/4 cup Olive oil, extra virgin
Nuts & Seeds
Breakfast Foods

3/4 tsp Salt
4 tbsp. Butter
1/2 cup Cheddar cheese
Beer, Wine & Liquor
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2 oz. Bee
2. Avocado tomato
grilled cheese
sandwiches, 17
minutes, 6 ingredients
You can spice this up with sautéed
bacon and mushrooms. Here's
the recipe.
INGREDIENTS
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4 slices of your favorite
sandwich bread (white,
sourdough etc.)
2 tablespoons Kerry gold butter
a few slices of your favorite
cheeses (Use Kerry gold sweet
cheddar and Dubliner)
½ avocado, sliced
1 tomato, sliced
Sea Salt and Pepper to taste
DIRECTIONS
1. Spread about ½ tablespoon butter on one side of each slice of bread. On the
unbuttered sides of the bread, stack your cheese slices, avocado and tomato.
Finish up with a dash of cracked pepper and salt. Make a sandwich of your
slices. On a hot skillet or fry pan, place sandwich, butter side down, and cook
with a lid for 3-4 minutes or until golden and cheese starts to melt. Flip
sandwich over and cook for additional 2-3 minutes until golden and cheese has
melted.
2. Cut in half and enjoy.
3. Chia Pudding with Strawberries, Figs and almonds,
15 minutes, 7 ingredients.
Prep this creative campfire breakfast before you go to sleep and keep it cold in the
cooler. Top with nuts and strawberries in the morning.
4. Grilled shrimp breakfast Po Boy, 15 minutes, 6
ingredients
Something this delicious should be enjoyed at any hour of the day . Click here for detailed
directions
5. Easy Kale Feta Egg Toast, 15 minutes, 4 ingredients
Boil up some eggs Benedict style in one pot and sautée up the kale and feta. Consider
yourself served.
Ingredients:
 2 slices English Muffin Bread,
sourdough bread, multigrain bread, or
English muffin, for serving
 3 teaspoons olive oil, divided
 3 cups chopped kale, stems
removed
 1 teaspoon minced garlic (2
cloves)
 1/8 teaspoon salt, plus additional
for seasoning
 1/8 teaspoon pepper, plus
additional for seasoning
 1/8 teaspoon red pepper flakes
 2 large eggs
 2 ounces feta cheese, crumbled
Directions:
1. Toast bread in a toaster, toaster
oven, or beneath a broiler. Set aside.
2. Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to
coat, then cook, stirring occasionally, until the kale begins to soften, about 5
minutes. Add the garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and red pepper
flakes. Stir and cook 1 additional minute. Remove from heat, stir in the feta
cheese, then cover to keep warm.
3. In a small skillet, heat the remaining teaspoon olive oil over medium. Gently
crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until
whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let
stand until whites are set but yolks are still soft, about 3 minutes.
4. To serve: Place half of the kale on top of each toast, then top with a fried egg.
Serve immediately.
6. Mexican breakfast hash, 1hr, 13 ingredients.
Bring out that cast iron skillet and wow your camping buddies with this one.
INGREDIENTS
2 cups butternut squash (approx. 1
small squash)
 2 tbsp. oil
 ½ tsp smoked paprika
 2 tsp ground cumin
 pinch of salt
 ½ onion, diced
 1 jalapeno pepper, finely diced
 1 cup peppers, chopped into small
pieces
 ½ cup chopped chorizo
 1½ cups spinach
 1½ tsp lime juice
 1 tbsp. coriandor (cilantro)
 1 avocado
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INSTRUCTIONS
3.
4.
5.
6.
7.
1. Preheat the oven to 175 degrees
Celsius
2. In a food processor blend 1 avocado
with 1 tbsp. jalapeno, 1 tsp lime juice and a
pinch of salt, cover and set aside in a bowl.
Peel and remove the seeds from the butternut squash and cut into small ½ inch
sized cubes. Place the cubes in a bowl with 1 tbsp. oil, smoked paprika and 1 tsp
cumin and toss so that each cube is well seasoned. Place the butternut squash on
a baking sheet and bake in the oven for 20 minutes.
While the butternut squash cooks, in an oven proof frying pan sautee the chorizo
in 1 tbsp. oil with a pinch of salt, the diced onion, peppers and 1 tbsp. of the diced
jalapeno. Once the onion becomes translucent (4-5 minutes) add in the spinach,
½ tsp lime juice and 1 tsp cumin. Cook for another minute and then set aside*
Add the butternut squash to pan with the veggies and stir to ensure everything is
evenly mixed. Create 3-4 wells in the mixture and crack an egg into each.
Place the pan in the oven and cook for 8-10 minutes depending on how runny you
prefer your eggs.
Remove from the oven and serve with the guacamole and wedges of lime.
7. Shashuka, 30 minutes, 14 ingredients.
Easy on the wallet and packed with warm delicious spices. It’s a vegetarian one-skillet
meal that is easy to make, very healthy, and totally addicting.
Ingredients
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1 tbsp. olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp. tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste-- spicy!)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
5-6 eggs
1/2 tbsp. fresh chopped parsley (optional, for garnish)
8. Asparagus and
eggs, 20 minutes, 6
ingredients
Fire up that cast iron skillet,
sautee asparagus and drop two
eggs over easy on top. (Or swap
out the asparagus for your
favorite greens and sun dried
tomatoes)
INGREDIENTS
5-6 stalks Asparagus
1 teaspoon olive oil
1/4 teaspoon salt
2 eggs
1/4 cup goat or blue
cheese (*optional)
 Pepper to top
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INSTRUCTIONS
1. Heat olive oil in an 8" cast iron skillet (or regular skillet) over medium heat. Cut
off ends of asparagus and add to skillet along with salt. Shake skillet to coat
asparagus and cook until tender, 4-5 minutes.
2. Spread asparagus out and crack eggs in the center. Sprinkle cheese over
asparagus and eggs. Cover and let cook until egg whites are firm and yolk is done
to desired consistency.
3. Serve with freshly cracked pepper.
9. Spinach and mushroom egg white frittata, 15
minutes, 6 ingredients
Gluten free and vegetarian. Make it a great day and cook something good.
Ingredients
2-3 brown mushrooms, sliced
handful of fresh spinach
1 cup egg whites
kosher salt
2 tablespoons grated
parmesan cheese
 hot sauce if desired
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Instructions
1. Preheat the oven or toaster
oven to broil.
2. Spray a 7-inch non-stick fry
pan with cooking spray and heat on
medium heat. Add the sliced
mushrooms and cook for 2-3
minutes, turning once or twice. Add
the fresh spinach and cook for 1-2
minutes or until the spinach has
wilted.
3. Whisk the egg whites in a
bowl until light and frothy, add a pinch of kosher salt and pour into the
mushroom and spinach mixture. Sprinkle with 1 tablespoon of the parmesan. Let
the eggs cook undisturbed until the edges of the egg whites start to cook through
and turn a more solid white. Gently lift the edges of the egg whites and tilt the
pan so the uncooked egg runs under the cooked part and cook for another
minute.
4. Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have
puffed and have cooked through. Remove from the oven and sprinkle with the
remaining parmesan cheese. Cut into wedges and serve with hot sauce if desired.
10. Bailey’s Spiked French Toast, 35 minutes, 10
ingredients
Top this French Toast recipe with whipped cream and strawberries. For 30 more
delicious ways to enjoy French toast click here.
Ingredient s

1 Loaf sourdough bread

3 Large eggs, whisked

¼ C Bailey’s Irish Cream

1 tsp Pure vanilla extract

1 tsp Cinnamon
For the chocolate sauce
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4 oz Dark chocolate
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2 tbsp Heavy whipping
cream
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1 ½ tsp Bailey’s Irish
Cream
For the Whipped Cream
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½ C Heavy whipping
cream

1-2 tbsp. Powdered sugar
Instructions
1. Slice bread to desired thickness.
2. Crack eggs in a 9x9” pan. Whisk until light and fluffy. Add Bailey’s, vanilla extract
and cinnamon. Whisk thoroughly until mixed.
3. Place bread in the pan and soak each side for at least 10 minutes.
4. Preheat pan on medium-high heat. Lightly spray with cooking spray. Place
soaked bread into pan and cook for about 1 minute on each side until slightly
brown. Remove bread from pan and set aside until all bread is cooked.
5. While cooking the French toast, prepare the chocolate sauce. In a glass
measuring cup, or other microwave-safe bowl, combine 4oz of Dark chocolate
with 2 tablespoons of heavy cream. Microwave on high for 45-60 seconds.
Remove from microwave and whisk until smooth. Add Bailey’s Irish Cream and
whisk into melted chocolate.
6. Serve with homemade whipped cream if desired. Prepare the whipped cream by
combining heavy whipping cream and powdered sugar in your mixing bowl. Beat
on high speed until stiff peaks form; about 3-4 minutes. Set whipped cream in the
fridge until ready.
7. Serve the French toast with chocolate sauce and whipped cream.
After stargazing and snuggling up by the campfire, nothing brings home an outdoor
experience like a homemade breakfast. I hope that these campfire breakfasts recipes
become a part of your outdoor memories.
Check Out These Other Valuable Articles & Videos
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9 Type Of People To Absolutely Avoid When Camping:
https://www.youtube.com/watch?v=f4x_NizJG2g
Naturally Remove Odors & Moisture With These Bamboo Charcoal Bags:
https://www.youtube.com/watch?v=tiSNsQjGHFA
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20 Mouthwatering Campfire Breakfasts Recipes You`ll Actually

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