Peanut Butter Banana Overnight Oats

Preparation Time: 5 minutes (plus overnight soaking)

Equipment Needed: Mason jar with lid

Ingredients:

• ½ cup rolled oats
• ½ cup milk (dairy or plant-based)
• 1 tablespoon peanut butter
• ½ banana, sliced
• 1 tablespoon maple syrup
• Pinch of cinnamon
• Optional toppings: extra banana slices, chopped nuts

Instructions:

1. At home, combine oats, milk, peanut butter, and maple syrup in a mason jar.
2. Stir well to incorporate all ingredients.
3. Add sliced banana and cinnamon.
4. Seal jar tightly and store in your cooler overnight.
5. In the morning, stir and add additional toppings if desired.

Packing Tip: Prepare these at home the day before your trip. They'll keep for 2-3 days in a well-chilled cooler.

Berry-licious Yogurt Parfaits

Preparation Time: 3 minutes

Equipment Needed: Cup or bowl

Ingredients:

• 1 cup Greek yogurt
• ¼ cup granola
• ¼ cup mixed berries (fresh or dried)
• 1 tablespoon honey or maple syrup
• Optional: chopped nuts, dried fruit, or coconut flakes

Instructions:

1. Layer half the yogurt in the bottom of your container.
2. Add half the granola and berries.
3. Repeat layers with remaining ingredients.
4. Drizzle with honey or maple syrup.
5. Top with optional ingredients if desired.

Storage Tip: If preparing ahead, keep granola separate until serving to maintain crunchiness.

Oatmeal Breakfast Cookies

Preparation Time: 25 minutes (at home before trip)

Equipment Needed: None (prepared at home)

Ingredients:

• 2 ripe bananas, mashed
• 1 cup quick oats
• ¼ cup peanut butter
• ¼ cup dried fruit (cranberries, cherries, or raisins)
• ¼ cup chopped nuts
• 2 tablespoons honey
• 1 teaspoon cinnamon
• Pinch of salt

Instructions (prepare at home):

1. Preheat oven to 350°F.
2. Mix mashed bananas and peanut butter until well combined.
3. Stir in oats, dried fruit, nuts, honey, cinnamon, and salt.
4. Drop spoonfuls onto a parchment-lined baking sheet.
5. Flatten slightly with the back of a spoon.
6. Bake for 12-15 minutes until golden.
7. Cool completely before storing in an airtight container.

Packing Tip: Store cookies in a sturdy container to prevent crumbling during transport.

Cheesy Bacon and Egg Hash

Preparation Time: 20-25 minutes

Equipment Needed: Cast iron skillet, spatula, knife, cutting board

Ingredients:

• 2 tablespoons oil or butter
• 2 cups diced potatoes (pre-cooked or par-boiled saves time)
• 1 bell pepper, diced
• 1 small onion, diced
• 4-6 strips bacon, chopped (or use pre-cooked)
• 4-6 eggs
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: green onions, hot sauce

Instructions:

1. Heat oil in skillet over medium heat on camp stove or grate over campfire.
2. Add potatoes and cook until they begin to crisp (about 5-7 minutes).
3. Add bell pepper and onion, cooking until softened.
4. If using raw bacon, add it now and cook until crispy.
5. Create small wells in the mixture and crack eggs into them.
6. Cover with lid or foil and cook until eggs reach desired doneness.
7. Sprinkle cheese over everything and cover until melted.
8. Season with salt and pepper and add optional toppings.

Time-Saving Tip: Pre-cook and dice potatoes at home to significantly reduce cooking time at camp.

Cinnamon Swirl French Toast

Preparation Time: 15 minutes

Equipment Needed: Cast iron skillet or griddle, bowl for egg mixture

Ingredients:

• 8 slices bread (thicker slices work best)
• 4 eggs
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Butter for cooking
• Maple syrup for serving
• Optional: sliced bananas, berries, or nuts

Instructions:

1. In a bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon.
2. Heat skillet over medium heat and add butter.
3. Dip bread slices in egg mixture, coating both sides.
4. Cook bread for 2-3 minutes per side until golden brown.
5. Serve with maple syrup and optional toppings.

Variation: For a fun twist, try using cinnamon swirl bread as your base.

Egg and Sausage Breakfast Burritos

Preparation Time: 15-20 minutes

Equipment Needed: Skillet, spatula

Ingredients:

• 6 eggs, beaten
• ½ pound breakfast sausage (or use pre-cooked)
• 1 cup shredded cheese
• 4 large flour tortillas
• 1 bell pepper, diced
• 1 small onion, diced
• Salt and pepper to taste
• Optional: salsa, hot sauce, avocado

Instructions:

1. Cook sausage in skillet until browned, breaking into small pieces.
2. Add peppers and onions, cooking until softened.
3. Pour beaten eggs into the skillet and scramble with the sausage mixture.
4. Warm tortillas briefly over the heat or wrapped in foil near the fire.
5. Fill each tortilla with egg mixture and top with cheese.
6. Add optional toppings and roll up tightly.
7. For extra crispiness, return wrapped burritos to skillet briefly.

Make-Ahead Option: Prepare these at home, wrap in foil, and reheat over the campfire for an even quicker breakfast.

Campfire Cheese Hash Brown Packets

Preparation Time: 10 minutes prep, 20-25 minutes cooking

Equipment Needed: Heavy-duty aluminum foil, tongs

Ingredients (per packet):

• 1 cup frozen hash browns, thawed
• 2 eggs
• ¼ cup shredded cheese
• 2 strips bacon, cooked and crumbled (optional)
• ¼ cup diced bell peppers and onions
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. Tear off a 12-inch square of heavy-duty foil.
2. Spray or lightly oil the center of the foil.
3. Place hash browns in the center and create a slight well.
4. Add vegetables, bacon, and butter.
5. Crack eggs on top.
6. Season with salt and pepper.
7. Sprinkle with cheese.
8. Fold foil to create a sealed packet with space for steam.
9. Place on grill or over campfire coals for 20-25 minutes until eggs are set.

Safety Tip: Use tongs and heat-resistant gloves when handling hot foil packets.

Blueberry-Cinnamon Campfire Bread

Preparation Time: 10 minutes prep, 25-30 minutes cooking

Equipment Needed: Heavy-duty aluminum foil, tongs

Ingredients:

• 8 slices cinnamon bread
• 1 cup fresh or frozen blueberries
• ¼ cup chopped nuts (walnuts or pecans)
• 2 eggs, beaten
• ½ cup milk
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 2 tablespoons butter, melted

Instructions:

1. Tear off a large piece of heavy-duty foil and create a foil "bowl" with raised edges.
2. Tear bread into chunks and place in the foil bowl.
3. Scatter blueberries and nuts over bread.
4. Mix eggs, milk, maple syrup, and cinnamon in a separate container.
5. Pour egg mixture over bread.
6. Drizzle with melted butter.
7. Fold foil to seal the packet, leaving room for expansion.
8. Place over campfire coals or on grill for 25-30 minutes.

Serving Suggestion: Top with additional maple syrup or a dollop of yogurt if available.

Pancake Mix in a Jar

Preparation Time: 5 minutes at home, 15 minutes at camp

Equipment Needed: Jar for mix, bowl, skillet, spatula

Dry Mix Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Optional: 1 teaspoon cinnamon or dried fruit bits

To Add at Camp:

• 2 eggs
• 1½ cups milk
• 2 tablespoons melted butter or oil
• Optional toppings: maple syrup, fruit, nuts

Instructions:

1. At home: Mix all dry ingredients and store in a sealed jar or bag.
2. At camp: Whisk together eggs, milk, and melted butter in a bowl.
3. Add dry pancake mix and stir until just combined (lumps are okay).
4. Heat a greased skillet over medium heat.
5. Pour ¼ cup batter for each pancake.
6. Cook until bubbles form on surface, then flip and cook other side.
7. Serve with desired toppings.

Variation: Add mashed banana or blueberries to the batter for extra flavor.

Make-Ahead Breakfast Burritos

Preparation Time: 30 minutes at home, 10 minutes to reheat

Equipment Needed: Aluminum foil, grill grate or skillet

Ingredients (makes 8 burritos):

• 12 eggs, scrambled
• 1 pound breakfast sausage or bacon, cooked
• 2 cups shredded cheese
• 1 cup cooked hash browns or diced potatoes
• 1 bell pepper, diced and sautéed
• 1 onion, diced and sautéed
• 8 large flour tortillas
• Salt and pepper to taste
• Optional: salsa, hot sauce

Instructions:

1. At home: Cook all ingredients (except tortillas).
2. Allow everything to cool completely.
3. Warm tortillas slightly to make them pliable.
4. Fill each tortilla with egg mixture and cheese.
5. Fold ends in and roll up tightly.
6. Wrap each burrito in aluminum foil.
7. Place in freezer bag and freeze.
8. At camp: Place frozen wrapped burritos on grill grate over fire or in skillet, turning occasionally until heated through (about 10 minutes).

Storage Tip: Keep burritos frozen until the morning you plan to eat them. They'll help keep other items in your cooler cold.

Healthy Trail Mix Protein Bites

Preparation Time: 20 minutes at home (plus chilling time)

Equipment Needed: None (prepared at home)

Ingredients:

• 2 cups rolled oats
• 1 cup peanut butter (or almond butter)
• ⅓ cup honey
• ¼ cup ground flaxseed
• ¼ cup mini chocolate chips
• ¼ cup dried cranberries or cherries
• ¼ cup chopped nuts
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

Instructions (prepare at home):

1. Mix all ingredients in a large bowl until well combined.
2. Refrigerate mixture for 30 minutes to firm up.
3. Roll into 1-inch balls or press into a parchment-lined pan and cut into bars.
4. Store in an airtight container, separating layers with parchment paper.
5. Keep cool at camp until ready to eat.

Variation: Substitute different dried fruits, nuts, or seeds based on your preferences.

Campfire Cinnamon Rolls

Preparation Time: 15 minutes prep, 30-40 minutes cooking

Equipment Needed: Dutch oven, charcoal briquettes or campfire coals

Ingredients:

• 2 cans refrigerated cinnamon rolls with icing
• 2 tablespoons butter, melted
• ¼ cup chopped nuts (optional)
• ¼ cup raisins or dried cranberries (optional)

Instructions:

1. Prepare coals or briquettes until they're glowing hot.
2. Line Dutch oven with parchment paper or grease well.
3. Open cinnamon roll cans and arrange rolls in Dutch oven.
4. Drizzle with melted butter and sprinkle with optional nuts and dried fruit.
5. Place lid on Dutch oven.
6. Position Dutch oven over 7-9 coals and place 14-16 coals on the lid.
7. Bake for 30-40 minutes until rolls are golden and cooked through.
8. Remove from heat and spread with included icing while still warm.

Temperature Tip: For a 10-inch Dutch oven, use approximately 7 coals underneath and 14 on top to achieve 350°F baking temperature.

Dutch Oven Cheesy Bacon & Eggs Casserole

Preparation Time: 15 minutes prep, 45-50 minutes cooking

Equipment Needed: Dutch oven, charcoal briquettes or campfire coals

Ingredients:

• 1 pound bacon, chopped
• 1 onion, diced
• 1 bell pepper, diced
• 2 cups frozen hash browns, thawed
• 12 eggs
• 1 cup milk
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• Optional: 1 teaspoon dried herbs (basil, oregano, or thyme)

Instructions:

1. Cook bacon in Dutch oven until crispy. Remove and set aside, leaving some grease.
2. Sauté onions and peppers in bacon grease until softened.
3. Add hash browns and cook until lightly browned.
4. Return bacon to Dutch oven and spread mixture evenly.
5. In a separate bowl, whisk eggs, milk, 1 cup of cheese, salt, pepper, and herbs.
6. Pour egg mixture over bacon and potato mixture.
7. Top with remaining cheese.
8. Cover with lid and place over 8-10 coals with 14-16 coals on top.
9. Cook for 45-50 minutes until eggs are set and cheese is bubbly.

Make-Ahead Option: Prepare all ingredients the night before and store separately. Combine and cook in the morning.