31 Easy Camping Breakfast Ideas For Your Next Trip

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Breakfast Banana Splits

Breakfast Banana Splits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 serving (or 2 small servings) ‘]

Ingredients

• 1 banana, cut in half lengthwise
• 1/2 cup vanilla Greek yogurt
• About 2 Tablespoons peanut butter chia granola (recipe here – or subsitute your favorite granola)
• A few fresh strawberries, cut into small chunks
• About 1 Tablespoon peanut butter, melted

Instructions

1. Peel the banana, cut it in half lengthwise and set in a banana split serving dish.
2. Add the Greek yogurt down the center. Sprinkle with granola and strawberries.
3. Put the peanut butter in a small bowl and put in the microwave for about 10 seconds or until it is melted. Use a spoon to drizzle the peanut butter all over. Enjoy!

2. Loaded Hash Brown Casserole

Loaded Hash Brown Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’]

Loaded Hash Brown Casserole tastes just like a loaded baked potato! Its cheesy, bacon-filled goodness is perfect to serve for brunch or as a southern side.

Ingredients

• 8 pieces bacon (cooked and crumbled (reserve half of bacon crumbles for topping))
• 2 cans cream of chicken soup ((10 1/4 ounce cans))
• 24 oz. carton sour cream
• 1/2 sweet onion (diced)
• 8 oz. sharp cheddar cheese (shredded (reserve 1/4 cup))
• 1/8 teaspoon garlic salt
• 1/8 teaspoon black pepper
• 32 ounces frozen southern style diced hash browns

Instructions

1. Preheat oven to 350 degrees.
2. Cook 8 bacon in a 12″ cast iron skillet (ad) until crispy.  Drain on paper towels, then crumble into small pieces. Reserve half of bacon for topping.
3. In a cast iron skillet, add cream of chicken soup, sour cream, onion, cheddar cheese (reserve 1/4 cup), and a dash of garlic salt and pepper.
4. Mix in half of the crumbled bacon and stir ingredients well.
5. Stir in frozen hash brown potatoes until completely incorporated.  Top with reserved cheddar cheese and crumbled bacon.
6. Bake at 350 degrees for 1 hour until golden brown.

3. Foil Packet Breakfast Bake

Foil Packet Breakfast Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 2 tablespoons milk (optional)
• 12 ounces breakfast sausage, crumbled
• 2 cups frozen hash browns, thawed
• 1 cup diced bell peppers (any color)
• 1/2 cup chopped onion
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or melted butter, plus extra for greasing packets
• 1 cup fresh spinach (optional)

Instructions

1. 1. Preheat the oven to 400°F (200°C) and arrange four large sheets of heavy-duty aluminum foil on a baking sheet. Lightly oil or butter the foil to prevent sticking.
2. 2. In a large skillet over medium heat, cook the sausage with onion and bell pepper until the meat is browned and vegetables are softened. Drain excess fat.
3. 3. If using raw potatoes, dice them into small pieces and partially soften them by microwaving for 3-4 minutes, or par-cook in a skillet; if using thawed hash browns, skip this step.
4. 4. In a bowl, whisk the eggs with the milk, salt, pepper, garlic powder, and paprika until well combined.
5. 5. Evenly divide the hash browns among the four foil sheets, laying a base layer on each sheet.
6. 6. Top each portion with the sausage mixture and a handful of spinach (if using).
7. 7. Spoon or pour the beaten eggs over the contents of each packet, ensuring an even distribution.
8. 8. Sprinkle each packet with the shredded cheddar cheese; seal the packets tightly by folding over the edges and crimping to close.
9. 9. Bake on the middle rack for 18-25 minutes, or until the eggs are set and the potatoes are tender. Let rest 3-5 minutes, then carefully open the packets and serve. Optional: broil for 1-2 minutes to brown the tops.

4. Peanut Butter Oatmeal Balls

Peanut Butter Oatmeal Balls (No Bake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [’20’]

Yield: 20 peanut butter oatmeal ballsWhole oats mixed with peanut butter and sweetened with honey. Add desired mix-ins for extra flavor and crunch. The perfect grab-and-go breakfast, pre-workout snack or healthy dessert!

Ingredients

• 2 cups whole grain oats (*quick oats will also work)
• ⅔ cup creamy peanut butter (*see note below)
• 2 tablespoons honey (*or agave)
• 2 tablespoons chia seeds
• 4 tablespoons chopped pecans
• 4 tablespoons dark chocolate chips (*see note below)
• *Other mix-in ideas: walnuts, pine nuts, chopped dates, cranberries, white chocolate chips, peanut butter chips, chocolate chunks, flax seeds

Instructions

1. Measure oats into a small bowl. Add peanut butter and honey. Use a spatula to mix until well combined.
2. Stir in your desired mix ins! Here I’m using chia seeds, chopped pecans, and dark chocolate chips.
3. Form dough into 1 tablespoon sized balls (a cookie scoop is very helpful if you’ve got one)! If the dough is crumbly, add a bit more peanut butter or a teaspoon of cold water. This should make the dough easier to mold.
4. Place balls into a Ziploc bag and refrigerate for up to a week (or freeze for up to 3 months)!

5. Strawberry Overnight Oats

Strawberry Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘4’]

Strawberry Overnight Oats are a well loved quick and easy breakfast. This no cook dish is great for meal prep, camping and food on the go.

Ingredients

• 2 cups (560g) greek yogurt
• ¾ cup (177ml) milk (or more, to your liking)
• 1 tablespoon maple syrup
• 2 cups (312g) rolled oats
• 1 cup (125g) strawberries ( chopped)
• 1 tablespoon shredded coconut

Instructions

1. Mash a third of the strawberries in a bowl and thenv stir in the yogurt, milk, and oats.
2. Mix well and set in fridge or ice chest overnight.
3. The mixture will be thick, but that is ok!
4. To serve, decant the mixture into mason jars (or bowls) and then top with remaining strawberries and coconut.

6. Ham and Broccoli Breakfast Scramble Supreme

Ham & Broccoli Breakfast Scramble Supreme is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘1’, ‘1 – 2 servings’]

Ingredients

• 1 teaspoon butter
• 1/4 cup chopped sweet onion
• 3 oz. frozen broccoli, thawed and chopped into small chunks
• 3 oz. fresh sweet cherry tomatoes, halved or quartered
• 2 very thin slices of lean ham, chopped (I used black forest thin sliced ham from Aldi)
• 2 eggs
• 1 oz. shredded Italian cheeses
• Red Robin Seasoning (or your favorite seasoned salt) & freshly ground pepper

Instructions

1. Heat a small frying pan over medium heat and smear the bottom of the pan with butter. I like to take a stick of butter and just lightly rub it all over the bottom of the pan, so you use about 1 teaspoon total butter.
2. Add the onion and saute for a few minutes until the onion is soft and translucent.
3. Add the broccoli, tomatoes, and ham. Crack the eggs over top. Sprinkle with cheese and then the seasoned salt and the pepper.
4. Use a spatula to break the eggs and mix together the ingredients. Cook for a few minutes, stirring frequently, until the eggs are cooked.
5. Remove from heat and enjoy!

7. Healthy Instant Oatmeal

Healthy Instant Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups rolled oats (old-fashioned)
• 4 cups water (or 3 cups water + 1 cup milk for creamier texture)
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons honey or maple syrup (optional, adjust to taste)
• 1/2 teaspoon vanilla extract (optional)
• 1 cup fresh berries or sliced banana (optional topping)
• 2 tablespoons chopped nuts or seeds (optional topping)

Instructions

1. 1. Gather and measure all ingredients for 4 servings.
2. 2. In a medium saucepan, combine water (and milk if using), salt, and cinnamon; bring to a gentle boil.
3. 3. Stir in the oats, reduce heat to a simmer, and cook 5–7 minutes, stirring occasionally, until the oats are tender and the mixture thickens to a porridge.
4. 4. Remove from heat and stir in vanilla and honey or maple syrup, if using.
5. 5. Let the oatmeal rest for 1–2 minutes to reach your preferred consistency.
6. 6. Divide between four bowls and top with berries or banana and nuts if desired; serve warm.

8. Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT11M · Total: PT21M · Yield: [’24’, ’24 cookies’]

Oatmeal Breakfast Cookies – This easy recipe is a great way to start your day, and even perfect for the kiddos for a quick bite before school!

Ingredients

• 2¼ cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 teaspoon cinnamon
• 1 Tablespoon ground flaxseed
• 1 teaspoon baking soda
• 1/2 cup chocolate chips
• 1/2 cup natural creamy peanut butter
• 2/3 cups unsweetened apple sauce
• 1/4 cup honey
• 3 Tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 large egg

Instructions

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, add oats, flour, flaxseed, cinnamon, baking soda, and chocolate chips. Stir to combine.
3. In a medium mixing bowl, add peanut butter, applesauce, honey, brown sugar, and egg. Stir to combine.
4. Add the wet ingredients to the dry ingredients and stir well to incorporate all ingredients.
5. Scoop a heaping tablespoon of cookie dough and place it onto the prepared baking sheet. Using clean hands or the bottom of a cup or bowl, smash the cookie so it flattens. The cookies do not spread out much during the baking process, so this step helps get the cookie shape. Add a few more chocolate chips on top for presentation.
6. Bake for 9-11 minutes or until cookies are a golden brown and have firmed up a bit.
7. Allow cookies to cool on baking sheet for 2 minutes before transferring them to a wire rack to cool. Store in an airtight container for 3-4 days.

9. Banana Flapjacks

Healthy Banana Flapjacks (5 ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’16’, ’16 squares’]

Chewy and hearty, these banana flapjacks are a healthier twist on the classic British oat bars. Requiring only 5 ingredients and 30 minutes, this freezer-friendly recipe is great for busy workday mornings.

Ingredients

• 3 cups rolled oats (or instant oats*)
• 4 medium banana ((about 14oz/400g)**)
• 1/2 cup peanut butter (or another nut butter)
• 1/4 cup maple syrup (or another liquid sweetener)
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 180C/350F.
2. In a bowl, mash bananas until smooth using a fork or potato masher.
3. Add nut butter and maple syrup to the bowl and mix well.
4. Then, add oats and ground cinnamon. Mix until everything is well incorporated
5. Pour the batter into an 8×8 baking pan lined with parchment paper. Top it with banana slices, if desired.
6. Bake for 20-25 minutes or until the edges are golden. Allow flapjacks to set in the pan for 10 minutes, then transfer to a cooling rack.
7. Let flapjacks cool completely before slicing.

10. Pear and Dark Chocolate Baked Oatmeal

Browned Butter, Pear and Dark Chocolate Baked Oatmeal Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups rolled oats (120 g)
• 1/2 cup almond flour (60 g) – optional for texture
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 3/4 cups milk (420 ml) dairy or non-dairy
• 2 large eggs
• 2 tablespoons browned butter, cooled slightly
• 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 2 medium pears, peeled and diced (about 2 cups)
• 1/2 cup dark chocolate chunks or chips (90 g)

Instructions

1. 1. Preheat the oven to 350°F (180°C) and lightly grease an 8×8-inch (20×20 cm) baking dish.
2. 2. Brown the butter: in a small saucepan, melt the butter over medium heat, swirling until it develops a nutty aroma and amber color. Remove from heat and set aside to cool slightly.
3. 3. In a large bowl, whisk together the eggs, milk, vanilla, and maple syrup (or honey).
4. 4. Stir the cooled browned butter into the wet mixture.
5. 5. In a separate bowl, combine the oats, almond flour (if using), baking powder, cinnamon, and salt.
6. 6. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the diced pears and dark chocolate.
7. 7. Pour the mixture into the prepared dish and bake for 35–40 minutes, until the center is set and the top is lightly golden.
8. 8. Allow to cool for 5–10 minutes, then slice and serve warm.

11. Cast Iron Breakfast Skillet

Cast iron vegan breakfast skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Why should the grill only get love at dinnertime? Flame licked tofu scramble and veggie sausage is a terrific start to the day. Make a meal for four in individual 6.5 inch mini cast iron skillets. (Or cook it all together in one or two larger skillets, if that’s what you have!) Serve with grilled hash browns or fruit.

Ingredients

• Spritz of oil spray
• 4 vegan breakfast sausages (thawed or frozen)
• 12 ounces super firm tofu (in vacuum packaging)
• 1/4 teaspoon cumin
• 1/4 teaspoon ancho chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon granulated onion
• Pinch of salt
• 1/2 cup chopped yellow onion
• 1/2 cup chopped mixed vegetables (like bell pepper, kale, and/or Brussels sprouts)

Instructions

1. Bring an outdoor grill to 500 degrees.
2. Spritz four 6.5 inch skillets with oil spray or lightly grease each skillet with organic canola oil.
3. Put one vegan breakfast sausage on every skillet.
4. Now get your block of super firm vacuum packed tofu. Cut four 1-inch thick slices (about 3 ounces). Crumble a slice into each skillet.
5. Combine cumin, ancho chili powder, paprika, and granulated onion in a small bowl. Then evenly divide the spice mix between the four skillets. Sprinkle 1/4 teaspoon of the spice mixture onto the tofu in each skillet. Finish the tofu with a pinch of salt on each one. (Don’t worry about combining the spices evenly within the tofu mixture. As it cooks, it will spread out.)
6. On the remaining empty area of the skillets, put about 2 Tablespoons of chopped onion into each skillet and 2 Tablespoons of mixed vegetables. (If you’re using sturdier vegetables like Brussels sprouts or broccoli, remember to slice them thinly for optimum cooking.)
7. Put the skillets onto the heated outdoor grill. Don’t move the tofu, vegetables, or sausage for several minutes, so that it can brown on one side. (If you have a cover, this is a good time to put it down, so that the heat stays in & it cooks faster.) Once it has browned nicely, flip everything with a long spoon or spatula. Allow it to cook for a few more minutes before moving again. Once everything is evenly browned, and the onions have bits of caramelized color on it, the skillets are done. Carefully scoop the tofu scramble and sausages onto four plates.

12. Cookie Dough Overnight Oats

Cookie Dough Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘4’]

Enjoy this quick easy breakfast that can be made ahead for more relaxed mornings.

Ingredients

• 3 ¼ cups (734ml) milk
• 3 cups (240g) quick rolled oats
• 2 tablespoons brown sugar (or maple syrup or honey)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ cup (40g) chocolate chips

Instructions

1. Place milk, oats, cinnamon, vanilla and brown sugar into a large bowl and stir to combine
2. Portion the mixture into individual serving sized jars or meal prep containers.
3. Cover and refrigerate overnight.
4. Top with chocolate chips before serving.

13. Fried Apple Oats

Cinnamon Apple Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT7M · Yield: [‘1’]

Apples fried in coconut oil with cinnamon, stirred into oats with maple syrup and an egg white for body. Gluten free and dairy free.

Ingredients

• 1 apple, diced
• 1 tsp coconut oil
• 1/4 tsp cinnamon
• 1/4 cup gluten free oats
• dash of salt
• 1 tsp chia seeds
• 1/2 cup almond milk
• 1 tbsp natural peanut butter
• 1 tbsp granola (gluten free if needed)
• 1 tbsp pure maple syrup

Instructions

1. Heat a nonstick skillet over medium high heat and add coconut oil. Toss in diced apples and cook five to ten minutes. Sprinkle with cinnamon and toss. Remove from heat and set aside.
2. In a small saucepan add oats and 1/2 cup almond milk, chia seeds, dash of cinnamon, and a dash of salt. Bring to a simmer and cook for about 3-5 minutes until desired thickness.
3. Put oatmeal into a bowl and add more almond milk if desired. Top with apples, peanut butter, granola and maple syrup. Enjoy!

14. Everyday Buttermilk Pancakes

Everyday Buttermilk Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4

This has been my go-to pancake recipe for more years than I care to count because it produces tender, fluffy pancakes with minimal time and effort.

Ingredients

• 2 cups + 2 tablespoons (255 grams) all-purpose flour
• 2 teaspoons (8 grams) baking powder
• 1 teaspoon (6 grams) baking soda
• 1 teaspoon (6 grams) salt
• 5 tablespoons (62 grams) granulated sugar
• 4 large eggs
• 2 cups (16 ounces/ 454 grams) buttermilk (*seen note below for substitution)
• 4 tablespoons (56 grams) melted butter, PLUS an additional 4 – 6 tablespoons (56 – 84 grams) butter for the skillet

Instructions

1. Add the flour, baking powder, baking soda, salt, and sugar to a bowl and stir with a wire whisk to combine.
2. Add the eggs, buttermilk, and melted butter and whisk just until the ingredients are combined. You will have a few small lumps – that’s ok. It’s important to not overwork the batter.
3. Set a skillet over medium heat and add enough butter to generously coat the bottom of the skillet.
4. When the butter has melted, add the batter to the skillet to form pancakes. I usually use about 1/3 cup of batter per pancake – BUT, don’t add the batter all at once. Add a small amount of batter to the skillet to make small pancakes. As the batter begins to set, carefully add more batter to the top of each pancake. This is how to make thick, fluffy pancakes. (See photos above.)
5. When the tops of the pancakes are covered in small bubbles and the sides look set, they are ready to flip. Use a spatula to flip them over and cook until browned on the second side. (*See note below about monitoring temperature.)
6. Flip the pancakes out onto a plate, wipe out the skillet with a paper towel, or rinse it briefly in the sink, add a new pat of butter, and continue cooking pancakes until all of the batter has been used.
7. Serve with plenty of maple syrup, berry sauce, cherry sauce, or whatever you like to top your pancakes with.

15. French Toast Foil Packet

French Toast Foil Packet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Super easy french toast foil packets with cinnamon, strawberry, and walnuts. This can be cooked in the oven, on a grill or over the campfire! It’s a great camping and grilling recipe that can be enjoyed for breakfast or dessert.

Ingredients

• 6 slices toast (preferably stale bread)
• 2 eggs
• 1 cup (250 ml) milk
• 1 tablespoon granulated sugar
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 6 strawberries
• 4 tablespoons walnuts (crushed)
• ½ lemon (juiced)
• mint leaves (to garnish – optional)

Instructions

1. With the foil, create a packet by folding the foil to create walls to resemble a deep baking dish. Spray it with a baking spray to avoid sticking.
2. Arrange the toast in the foil packet (I usually use stale bread). Whisk eggs with milk, a little bit of sugar, vanilla extract and a dash of cinnamon.
3. Pour the egg and milk mixture over the toast to coat. You might have a little bit more liquid that needed, but just pour it all in.
4. Top with diced strawberries, walnuts, and more cinnamon! Seal the foil packet and cook until it’s well cooked through and the toast is slightly crispy. The same method applies whether you chose to cook this in the oven, over a grill or campfire.
5. When it’s ready, carefully open the foil packet as hot steam will come out. Squeeze some fresh lemon, garnish with fresh mint leaves and it’s ready to be served.

16. Campfire Cinnamon Rolls Baked in Oranges

Camping Campfire Cinnamon Rolls Baked in Oranges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: 6

Ingredients

• Pillsbury Grands Cinnamon Rolls
• 6 Large navel oranges

Instructions

1. Cut your oranges in half.
2. Use a hand juicer to juice your fresh oranges or scoop out the insides of your oranges with a spoon and eat.
3. Open up your cinnamon rolls and place one dough inside of each orange.
4. Press your cinnamon roll inside your orange.
5. Wrap in aluminum foil and place on your fire for 25-30 minutes or until your dough is cooked.
6. After cooked, place a spoonful of icing on each cinnamon roll.
7. Now enjoy a fresh orange cinnamon roll!

17. Southwestern Taco Egg Muffins

Southwestern Egg and Cheese Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’18’]

Southwestern Taco Egg Muffins are a protein filled muffin that is kid-friendly, easy to make and is a quick breakfast or lunch during the week. With eggs, ground beef, cheese, spinach, bell pepper and Southwestern spices you will have a nutritions, flavor-packed meal.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef (cooked)
• 1 teaspoon cumin
• 1/4 teaspoon cayenne red pepper
• 1/2 teaspoon chili powder
• 1/2 bell pepper {I used orange but use whatever color you want}
• 12 large eggs
• 1 cup fresh spinach (finely chopped)
• 2 green onions (sliced lengthwise)
• 1 1/2 cup sharp cheddar cheese {divided}
• Pinch of salt and freshly ground pepper

Instructions

1. Preheat the oven to 375 degrees. Grease your muffin tins {enough for 18 muffins} and set aside.
2. In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the ground beef, cumin, cayenne red pepper and chili pepper and cook for 3 minutes. Add the bell pepper and continue to cook until beef is browned, about 5-6 minutes. Set aside.
3. In a large mixing bowl add the spinach, green onions, 1 cup of cheese and the ground beef.
4. In another large bowl crack the eggs and whisk them together. Add the egg mixture to the beef mixture and season with a dash of salt and pepper. Stir until fully combined.
5. Pour the egg mixture into the muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.
6. Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.
7. Remove from the oven and let cool before removing from the muffin tin. Serve with a dollop of sour cream or salsa if you like! Refrigerate the egg muffins for up to a week in an airtight container.

18. Coconut Almond Granola with Dark Chocolate Chunks

Coconut Almond Granola with Dark Chocolate Chunks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/2 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup sliced almonds
• 1/2 cup dark chocolate chunks
• 1/3 cup pure maple syrup
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

Instructions

1. 1. Preheat oven to 325°F (165°C). Line a rimmed baking sheet with parchment.
2. 2. In a large bowl, mix the oats, shredded coconut, almonds, and salt until evenly combined.
3. 3. In a small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth.
4. 4. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
5. 5. Spread the mixture in an even layer on the prepared baking sheet.
6. 6. Bake for 25 to 28 minutes, stirring once halfway through, until the granola is golden and fragrant.
7. 7. Remove from oven and let cool completely on the baking sheet to let it crisp up.
8. 8. Once cooled, fold in the dark chocolate chunks.
9. 9. Transfer to an airtight container. Serve as a snack or with yogurt or milk; store at room temperature for up to 2 weeks.

19. Vegan Chickpea Scramble

Vegan Chickpea Scramble (Soy-Free, Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M · Yield: 1

No eggs in this breakfast scramble! A protein-packed Vegan Chickpea Scramble that’s soy-free, gluten-free, top 8 allergy-free, and grain-free. It’s a savory and sustaining breakfast recipe that will fuel your day right!

Ingredients

• 1/4 Cup Chickpeas (smashed with spoon)
• 1/4 Cup Chickpea Flour
• 1/2 Cup Water
• 1/4 Cup Chopped Mushrooms
• 1/4 Cup Chopped Bell Peppers
• 1/4 Cup Chopped Sweet Onion
• 1 TB Fresh Chopped Parsley
• 1 TB Nutritional Yeast
• 1/4 Tsp Turmeric
• 1/4 Tsp Black Pepper
• Ketchup (optional)

Instructions

1. Heat a greased saute pan over medium heat and add the mushrooms, bell pepper, and onions. Saute for about 3 minutes until things begin to sweat.
2. Mix together the smashed chickpeas, flour, water, spices, nutritional yeast, and parsley in a bowl.
3. Pour this mixture into the sauteing veggies and cover the pan with a lid.
4. Let cook for about 5-8 minutes to thicken up.
5. Once things look like they are coming together, mash and “scramble” up the mixture with a spatula.
6. Continue to cook uncovered for about 2-3 more minutes keeping the mixture scrambled.
7. Turn off the heat and let sit for a minute or 2 before taking the spatula and removing the scramble.
8. Top with ketchup or other topping of choice (avocado, salsa, hot sauce, more nutritional yeast, maple syrup!)

20. Breakfast in a Bag

Campfire Breakfast in a Bag is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT35M · Yield: 4

Cook eggs and bacon in a paper bag over the campfire.

Ingredients

• 12 eggs
• 1 pound bacon
• optional: shredded cheese

Instructions

1. Open a paper lunch bag.
2. Line the bottom of 1/4 pound of bacon, making sure to go up the sides.
3. Break 3 eggs into the bag, taking care to not break the yolk.
4. Close the bag by folding the opening down a few times.
5. Cook the bag about 3-5″ over the campfire or grill.
6. Bake the bag for approximately 20 minutes.
7. Carefully remove the bag and open it to check if the eggs and bacon are cooked.
8. Place back over the fire and let it cook longer if needed.
9. Optional: sprinkle cheese on top before eating

21. Coffee Cake Muffins

Coffee Cake Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch of salt
• 1 teaspoon instant espresso powder
• 1/2 cup milk
• 1/4 cup plain yogurt (or sour cream)
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour (for crumb topping)
• 3 tablespoons light brown sugar (for crumb topping)
• 3/4 teaspoon ground cinnamon (for crumb topping)
• 2 tablespoons cold unsalted butter, cut into small pieces (for crumb topping)

Instructions

1. 1. Preheat the oven to 375°F (190°C) and grease a 4-cup muffin pan or line with muffin liners.
2. 2. In a bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, salt, and espresso powder.
3. 3. In a separate bowl, whisk the milk, yogurt, egg, melted butter, and vanilla until smooth.
4. 4. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy.
5. 5. In a small bowl, combine the crumb topping ingredients and cut in the butter with a fork until the mixture resembles coarse crumbs.
6. 6. Divide the batter evenly among the 4 muffin cups, filling each about 2/3 full. Sprinkle the crumb topping evenly over the muffins.
7. 7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. 8. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

22. Oat-Free No-Bake Granola Bars

Oat-Free No-Bake Granola Bars (Gluten-Free, Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 Bars’]

These 3-ingredient no-bake granola bars are so easy to make! This recipe for healthy homemade granola bars is oat-free, gluten-free, vegan, and allergy-free! These chewy bars make a great grab-and-go breakfast or kid-friendly snack! They’re sugar-free and naturally sweet, plus packed with protein and nut-free!

Ingredients

• 2 1/2 Cups Quinoa Flakes
• 1 Cup Unsweetened Sunflower Seed Butter
• 1 Cup Mashed Ripe Banana
• 2 Tsp Cinnamon (or Ginger, Allspice, Cloves, etc.)
• 1 Tsp Pure Vanilla Extract (or Peppermint, Maple, etc.)
• 1/3 to 1/2 Cup Mini Chocolate Chips
• 1/3 to 1/2 Cup Unsweetened Dried Fruits
• Melted Chocolate (to drizzle)

Instructions

1. In a large bowl, mix together the quinoa flakes, sunflower seed butter, mashed ripe banana, and any add-ins you choose.
2. Mix everything together and knead with your hands until you have a thick granola bar dough.
3. Press the dough into a parchment paper or wax paper lined 8×8 baking pan, smoothing out the top with a flat spatula.
4. Place the pan in the fridge to chill for at least an hour or overnight before lifting the entire block out of the pan with the paper lining.
5. Cut the firm dough into 8 bars or 16 squares and store accordingly.

23. Sweet Potato Hash with Bacon and Spinach

Sweet Potato Hash Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

An easy sweet potato hash recipe with bacon and spinach is an excellent addition to your breakfast or brunch. Serve it up with scrambled eggs, an omelet, or an egg casserole for a complete meal.

Ingredients

• 6 strips thick-cut bacon (½ pound, chopped)
• ½ medium yellow onion (sliced)
• 6 cups chopped sweet potato (1 large or 2 medium potatoes, cut into 1-inch cubes)
• 3 cups baby spinach (loosely packed)
• 1 teaspoon sea salt (to taste)

Instructions

1. Heat a large (10 to 12-inch) cast iron skillet over medium-high heat and add the bacon. Cook, stirring frequently, until the bacon has crisped up and much of the fat has rendered, about 5 to 8 minutes. Use a metal spatula to transfer the bacon to a bowl or plate and set aside.
2. Add the onions to the skillet and cook in the bacon fat until they begin to turn translucent, stirring occasionally, about 3 to 5 minutes. Transfer the onions to the same plate/bowl as the bacon, leaving the bacon drippings behind.
3. Transfer the sweet potatoes to the skillet and stir very well until the potatoes are coated in bacon fat. Note: if at any point you run out of fat, add 1 to 2 tablespoons of avocado oil to the skillet. Cover the skillet and allow potatoes to cook undisturbed for 5 minutes. Use the metal spatula to stir the potatoes well, then cover the skillet again and cook another 2 to 3 minutes.
4. Add the bacon and onions back to the skillet and incorporate them into the potatoes with the spatula.
5. Add the spinach on top and cover. Cook for 1 to 2 minutes until the spinach becomes easier to stir into the mixture. Uncover the skillet and incorporate the spinach into the hash. Continue cooking until spinach has wilted completely, the potatoes are crispy and cooked through.
6. Serve the sweet potato hash alongside your favorite omelette, scramble, frittata, and/or breakfast casserole.

24. Bacon Egg Cups

Bacon Egg Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 egg cups’]

These keto bacon egg cups are a great low-carb breakfast or snack you can meal prep ahead. These egg muffins are flavorful, filling, and savory! They’re keto, high protein, and gluten-free.

Ingredients

• 6 bacon slices
• 6 eggs
• salt and black pepper
• 1/4 cup mature cheddar cheese (shredded)
• dried oregano

Instructions

1. Preheat the oven to 400F (200C). Wrap the inside of the muffin tin with bacon.
2. Bake the bacon for 10 minutes and take it out of the oven. Pour out the excess grease. Afterward, crack eggs into each muffin cup.
3. Sprinkle with salt, pepper, and mature cheddar cheese. Finish with a pinch of dried oregano.
4. Bake for another 10 minutes and removed the muffins with a spoon or a knife.

25. Omelette in a Bag

Omelet in a Bag is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘1’, ‘1 omelet’]

Omelet in a Bag is the easiest way to make an omelet. Learn how to make an omelet recipe that is quick, simple, and delicious! Great recipe for camping!!

Ingredients

• Zip-top sandwich bags – 1 bag for each omelet
• 2 large eggs for each omelet
• Desired mix-ins
• Additional topping of choice (optional)

Instructions

1. Bring a large pan of water to a boil.
2. Meanwhile, if necessary, write names on the bags to identify the omelets.
3. Crack eggs into the bag. Add desired mix-ins. Seal bag and squeeze the mixture to mix the ingredients well. Open the bag slightly and reseal bag removing as much air as you can. Using your fingers, squeeze the mixture back to the bottom of the bag.
4. When the water boils, place bags in the water for exactly 13 minutes.
5. Carefully remove the bags from the water (they will be hot) and open the top of the bag – jiggle the omelet onto a serving plate. It will roll right out!
6. Serve with additional toppings of choice, if desired.

26. Lemon Protein Balls

Lemon Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’29’, ’29 energy balls’]

Lemon protein balls are bright, light, citrusy, and zesty. It’s a perfect no-bake treat you can have on a vegetarian, gluten-free, and dairy-free diet.

Ingredients

• 3 tbsp Vanilla Protein Powder
• 2 cups oat flour
• 1/2 tbsp chia seeds
• 2 tbsp honey
• 3 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• 5 tbsp water

Instructions

1. Combine the dry ingredients. Then add in the wet ingredients and grate in the lemon zest.
2. Combine until the dough forms one nice texture.
3. Roll in your hands to form balls.
4. Sprinkle them with more lemon zest (this step is optional).
5. Place the balls on a plate and store them in the fridge for at least 30 minutes before serving.

27. S’mores Cinnamon Rolls

S’mores Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT30M · Total: PT32M · Yield: [’12’, ’12 rolls’]

Perfect to make in advance for a fast and easy breakfast day-of! A great treat for summer and camping trips.

Ingredients

• 3/4 cup milk
• 1 package active dry yeast ((1/4 oz, not instant yeast))
• 1/2 cup warm water ((as per yeast package directions, typically 100-110F))
• 1/4 cup sugar
• 1/3 cup unsalted butter (melted)
• 1 tsp salt
• 1 large egg
• 1/2 cup graham cracker crumbs ((approximately 3-4 large crackers))
• 4 cups all-purpose flour
• 7 oz marshmallow fluff
• 2 Tbsp cinnamon (optional))
• 1/3 cup chocolate chips
• 2 Tbsp graham cracker crumbs
• 1/4 cup chocolate syrup ((approximate, to taste))
• 3 Tbsp cream cheese (softened)
• 3 Tbsp milk
• 1 1/2 cups powdered sugar ((approximate, more or less for desired glaze consistency))
• chocolate chips
• mini marshmallows
• graham cracker pieces

Instructions

1. Scald your milk by heating 3/4 cup of milk over medium high heat in a skillet. Once the milk is simmering, turn the heat off. You should have approximately 1/2 cup left. Measure out the 1/2 cup milk and discard the rest.
2. In a small bowl, dissolve yeast in 1/2 cup warm water as per package directions for the correct temperature to ensure that you keep your yeast alive.
3. In a large bowl, mix the 1/2 cup milk, sugar, melted butter, salt, and egg. Let it sit if the temperature of this mixture is over 110F otherwise it will kill the yeast. Once at 110F or below, add yeast mixture and mix to combine.
4. Add in 2 cups of flour and 1/2 cup graham cracker crumbs and mix until smooth. Add additional flour 1/2 cup (or less) at a time until the dough is easy to handle (the amount of flour that you need will vary).
5. Roll the dough out onto a lightly floured surface and knead for 5 to 10 minutes. Place the dough into a greased bowl (you can use 1-2 tsp of vegetable oil to coat the bowl you mixed everything in). Cover bowl with saran wrap and then a kitchen towel. Let sit until the dough has doubled in size, approximately 60-90 minutes.
6. When dough has doubled in size, punch it down. Then put it back on a floured surface and using a rolling pin, roll the dough into a rectangle approximately 15×9 inches.
7. Scoop the marshmallow fluff into a small bowl and microwave for 15 seconds. This will make it softer and easier to spread. If you are using the cinnamon, mix it into the fluff now. Spread the marshmallow fluff across the dough. Sprinkle the chocolate chips and additional graham cracker crumbs across the fluff. Drizzle with chocolate syrup. Let the dough sit like this for about 5-10 minutes for the fluff to cool again which will help prevent it from oozing out of the rolls too much from being warm.
8. From the long edge, tightly roll the dough all the way to the other long edge and pinch dough together to seal. Using a serrated knife, cut the log in half. Then cut each half into half again so that you have four equal pieces. Lining up two pieces at a time, cut each into three rolls so that you have a total of 12.
9. Coat the bottom of your 9×13″ baking dish with some additional melted butter and sugar to coat. Place the cinnamon roll slices close together in the dish (four rows of three) and let them rise until the dough has doubled again, approximately 45 minutes. (If you are making these the night before, once the rolls have doubled in size, cover them in plastic wrap and place them in the refrigerator. In the morning, pull them out to warm to room temperature before baking).
10. Preheat the over to 350F. Once the rolls have doubled in size, place them in the oven and bake for about 30 minutes or until they are starting to brown.
11. While the rolls are baking, prepare the icing. Whisk the cream cheese in a stand mixer until creamy. Add the milk and whisk in until combined. Sift in the powdered sugar and whisk until smooth. You can also add some flavorings such as vanilla if desired.
12. Pour the glaze over the rolls. Decorate with pieces of graham crackers, mini marshmallows, and chocolate chips if desired. Serve warm.

28. Egg Muffin Cups

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

29. Date Energy Balls

Date Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’35’, ’35 energy balls’]

These date energy balls are naturally sweet, nutty, and yummy. They’re no-bake, vegan, gluten-free, Paleo and Whole30-friendly. A perfect healthy snack or sweet treat.

Ingredients

• 1 cup pecans
• 1 cup walnuts
• 1 cup shredded unsweetened coconut
• 2 cups soft dates (pitted)
• 2 tbsp almond butter
• 1/2 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Add pecans, walnut, and shredded coconut into a food processor. Process until the mixture is crumbly.
2. Now, add in the rest of the ingredients. Process until the mixture is sticky and crumbly but make sure to not overprocess. Otherwise, it will become too oily.
3. Scoop out the dough and form balls with your hands.
4. Place in a fridge for at least 30 minutes before serving.

30. Raw Energy Bars

Raw Energy Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Medjool dates, pitted, 1 cup
• Raw almonds, roughly chopped, 1/2 cup
• Rolled oats, 1/2 cup
• Shredded unsweetened coconut, 2 tablespoons
• Ground flaxseed, 1 tablespoon
• Chia seeds, 1 tablespoon
• Natural peanut butter or almond butter, 2 tablespoons
• Pure vanilla extract, 1/2 teaspoon
• Pinch of fine sea salt
• Optional: cacao nibs or mini chocolate chips, 1 tablespoon

Instructions

1. 1. Line a small square pan (about 8×4 inches) with parchment paper and set aside.
2. 2. In a food processor, pulse dates, almonds, oats, coconut, flaxseed, and chia seeds until the mixture is finely chopped and starting to stick together.
3. 3. Add the peanut butter and vanilla extract; pulse until the mixture forms a cohesive, sticky dough. If it feels too dry, add a teaspoon of warm water or another half tablespoon of nut butter and pulse again.
4. 4. Transfer the mixture to the prepared pan; press firmly with the back of a spoon or your fingers to create an even, compact layer. If using cacao nibs, sprinkle on top and gently press them in.
5. 5. Refrigerate for at least 60 minutes until firm. Lift out using the parchment, cut into 4 bars, and store leftovers in an airtight container in the fridge.

31. Brussel Sprout Sweet Potato Breakfast Hash with Chorizo

Brussel Sprout Sweet Potato Breakfast Hash with Chorizo (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This super easy breakfast or lunch recipe requires only 30 minutes of cooking time and a little prep work. The sweetness of the potatoes and sprouts goes perfectly with the spices in the chorizo and the cooking spices.

Ingredients

• 18 oz sweet potato (peeled and cut into ~ 1″ (2 cm) chunks)
• 11 oz Brussels sprouts (quartered)
• 1 onion (thinly sliced)
• 2 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 6 oz vegan chorizo sausages (~ 3 units)
• 4 garlic cloves (skins left on)
• Salt and pepper

Instructions

1. Preheat the oven to 390 °F (200 °C)
2. Cut and put the onion, sweet potato, and Brussels sprouts in a large bowl, pour over the olive oil and spices, then season generously with salt and pepper.
3. Mix well to coat everything evenly in the spices, then spread evenly on a non-stick or lined sheet pan.
4. Crumble the vegan chorizo sausages with your hands and evenly place the crumbles on the sheet pan, then place the garlic cloves evenly across the pan too.
5. Bake. Place in the oven for 30 minutes, turning halfway through.
6. Serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.