Blog

Camp Burritos

Found on Starling Travel

Ingredients

  • 16 Eggs
  • 1 lb. Sausage
  • 1 Yellow Onion
  • 3 Cloves Garlic, minced
  • 6 Med. Potatoes, chopped
  • 2 Cups Cheddar Cheese, shredded
  • 4 Green Onions, chopped
  • 3 T. Parsley, chopped
  • 8 or 9 Tortilla Shells
  • Salt & Pepper to taste
  • Tin Foil for wrapping
  • Optional: Salsa and/or hot sauce

Directions

  • Chop potatoes and boil until soft.
  • Chop green onions and set aside.
  • Crack 16 eggs and cook over low heat until you have soft, scrambled eggs.
  • Salt and pepper to taste.
  • Saute yellow onions and garlic in 2 T. olive oil until fragrant.
  • Add sausage to onion mixture and cook all the way through.
  • In large bowl combine Sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and Salt & Pepper.
  • Divide ingredients into 8 or 9 tortilla shells.
  • Roll and wrap in tin foil (freeze or refrigerate if at home) — ready to throw on the fire!

Pre-Camp Breakfast McMuffins

Making breakfast in the morning on a camping trip can be time consuming and depending on the weather, not enjoyable. It is super nice to roll out of your tent and heat up the food real quick instead of preparing, cutting, and cooking to make breakfast. A few nights before your camping trip, try this recipe to make breakfast with ease.

Ingredients

16oz Jimmy Dean breakfast sausage
12 eggs
12 slices of cheddar cheese
1oz milk
2 packages (6 count) English muffins
2 teaspoons black pepper
1 teaspoon salt
Directions (At home)

Preheat oven to 350 degrees.

Crack eggs into a bowl and whisk together with salt, pepper, and milk. Pour into 9″x12″ glass pan (egg mixture should be about 1-inch along bottom of pan) and bake in preheated oven for 20 minutes or until the egg is cooked thoroughly. Remove pan and let sit. Cut eggs into 12 squares and put in a Tupperware container. Place in refrigerator.

Form sausage patties about the size of the english muffins. Add sausage patties to a large skillet and set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and place in a Tupperware container. Place in refrigerator.

Pack all cooked foods into a cooler for the camping trip.

Directions (At Camp)

Heat a medium skillet over camp stove. Add the eggs and sausages to warm on the stove. Add cheese to melt if preferred. Split English muffins in half and top with sausage, egg, and cheese. Add condiments (hot sauce, mayonnaise, mustard, etc.) if desired.

Enjoy!

Sourdough Pancakes

Ingredients

2 cups sourdough starter, room temperature*

2 tablespoons granulated sugar

1 egg**

2 tablespoons canola oil

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon warm water

* If you do not presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.  The night before using your sourdough starter, remove from refrigerator and let come to room temperature.  Then feed the starter with flour and water.  Let this sit eight (8) hours or preferably overnight.  It is now ready to use in your sourdough pancakes!  Learn how to feed and maintain your Sourdough Starter.

** Add an extra egg to the pancake batter to add some additional protein.

Instructions

In a large bowl, add sourdough starter, sugar, egg, oil, and salt; mix well; set aside.

In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water; set aside until ready to bake your pancakes.

Once the griddle is hot, combine the two bowls and gently fold the baking soda mixture into the pancake mix.

Cook each pancake about 2 minutes per side. Usually the bubbles pop and it’s time to flip. Each side should be golden brown.

Substitute syrups with applesauce or yogurt and definitely add some fresh fruits!

Enjoy!