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These savory Camping Breakfast Sandwiches are the perfect handheld meal to start your fun-filled outdoor day! With minimal prep and fast cooking time, you can hit the hiking trail before sunrise.
Why This Works
This is one of my favorite fast and easy camping breakfast ideas. This full breakfast is served as a sandwich making it a convenient meal that doesn’t require sitting down with a fork and plate. The English muffin is crispy outside and chewy inside and the breakfast meat provides a savory component filled with protein. The melted cheese adds a pleasant gooey texture. I love that the egg can be cooked any way you like it from sunny-side up with a runny yolk to over-hard or scrambled for a tidier eating experience.
Key Ingredients & Substitutions
You only need a few basic ingredients to make a camping breakfast sandwich. All are easily cooked at the campsite but you can make the breakfast meat at home and just re-heat it at camp to make this meal even quicker.
- Bacon
- Egg
- English muffin
- Sharp cheddar cheese
Bacon: My family prefers thick-sliced bacon because it has more of a bite compared to thin-sliced bacon. If you want to add a little sweetness, use maple bacon. You can use any type of breakfast meat, some of my favorite options include using a breakfast sausage patty, Canadian bacon or deli ham (which are really great because they are pre-cooked) and plant-based sausage patties.
Egg: Use large or extra large to make these sandwiches, anything smaller won’t fill the English muffin. You can use egg whites or substitute if you scramble them.
English muffin: An English muffin is nice and sturdy so it holds the sandwich together very well. You can substitute a toasted bagel or bread, just make sure it is hardy enough to contain the other ingredients.
Sharp cheddar cheese: Sliced cheddar cheese is my go-to because it’s a variety almost everyone likes. Other good choices include Havarti and Colby-jack. If you want to add a little kick, use pepper jack.
Key Equipment
- Propane camp stove
- Nonstick frying pan
- Canning jar ring
Propane camp stove: I love these sandwiches because they are so quick to prepare and they can be eaten on the go which is great for those days when we don’t have a morning campfire. If you want to cook over a campfire, that’s fine too.
Nonstick frying pan: My favorite way to prepare sunny-side up is with a non-stick skillet. If you are cooking over a campfire, make sure you are using fire-safe equipment. A well-seasoned cast iron skillet works but if it’s not well-seasoned, you’ll need to use extra cooking spray or butter to make sure the egg doesn’t stick to the pan.
Canning jar ring: The secret to making the egg patties flawlessly fit the shape of the English muffin is cooking in a canning jar ring! This is totally optional. If you don’t have a ring, make sure the skillet is up to temperature before cracking the egg into it, otherwise the white will run and you’ll need to fold it over to fit inside the English muffin.
How To Make
I like making these camping breakfast sandwiches because I can cook for a couple or cook for a crowd. See how I made them in my VIDEO below, and yes, those are snow flurries on the picnic table! After my husband and I gobbled-up our hearty breakfast, we went for a hike to enjoy the scenery on our winter camping trip!
Preparation
There is no chopping or ingredient prep for this meal. So, you just need to gather your ingredients and cooking equipment.
Cooking Instructions
Step 1. Fry the bacon. Fry the bacon or whatever other breakfast meat you are using, then drain it on paper towels.
Step 2. Prepare the muffin. If you don’t have pre-split English muffins, slice them in half. Now toast them to your desired crispness.
Step 3. Prepare the canning ring. It is critical that you spray along the ENTIRE inside of the canning jar ring band with cooking spray or you will end up with the egg sticking to the ring. Place the ring in the skillet WITH THE LIP SIDE UP.
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Step 4. Fry the egg. Gently crack the shell, slowly drop the egg into the canning jar ring, then sprinkle with salt and pepper. Cook until set, if you remove the canning jar ring too early, the egg will spread and won’t fit your English muffin perfectly. Remove the ring by lifting it out of the pan using tongs or a fork. Now you can flip the egg and continue cooking to your desired doneness.
- On a personal note: I like over-easy but my husband hates runny yolks, so I cook his a little longer to the over-hard stage. My point here is that cooking time really depends on how hard or soft you like your eggs.
Step 5. Melt the cheese. Place the cheese on the egg while it is still in the pan, let it begin melting.
Step 6. Build the sandwich. Start with the first half of the English muffin then pile on the egg, bacon and second half of the muffin. Enjoy!
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Camp Cooking Tips
On mornings when you are making bacon, you may want to fry a few extra slices to make other camping sandwiches, wraps and salads later in the day. Try these quick BLT Camping Wraps for lunch.
Variations
By adding or swapping a few ingredients, you can change the flavor profile of your breakfast sandwiches. Try these:
- Mexican Style: Swap out chorizo sausage for the breakfast meat and add a little salsa.
- California Style: Add a few slices of avocado and fresh cilantro.
- Vermont Style: Drizzle with real maple syrup.
Pairings
This is a meal in itself so you really don’t need anything with it expect a nice strong mug of Cowboy Coffee or a cup of orange juice. I will often serve some fresh fruit on the side, but, if I want to get really fancy, I make this totally delicious Fresh Fruit Tossed In Honey Mint Syrup. When I’m cooking for a really large group, I make a sweet breakfast recipe like this Dutch Oven French Toast to serve along with the sandwiches.
FAQs
You can crack eggs at home and transport them in a non-breakable food storage container in a cooler or fridge. When you get to camp, slowly pour out one yolk at a time into a small cup or bowl, the white will pour with it. Then transfer to your cooking vessel.
When cooking for crowds, cook the breakfast meat first. Set it aside and keep warm. Then, start an assembly line to toast the English muffins, cook the eggs and assemble the sandwiches. Place them on a tray covered with foil to keep warm until serving.
If you need to prepare breakfast sandwiches that are low in carbs, you need to substitute the bread in this recipe. Good options include lettuce wraps, cloud bread, portobello mushroom caps and cauliflower flatbreads.
Leftovers
Place leftovers in an airtight container and store in a cooler or refrigerator. Then, let them come to room temperature, place on a paper plate and heat in a microwave or wrap in aluminum foil and reheat over campfire coals.
Servings
This recipe makes one sandwich so scale up as necessary. Adjust the number of servings in the recipe card for the number of people you are feeding.
More Camping Breakfasts
Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!
Watch How To Make It
Recipe
- 2 slices thick bacon (or Canadian bacon, deli ham, breakfast sausage patty, plant-based breakfast meat)
- 1 English muffin
- 1 egg
- Salt and pepper to taste
- Non-stick cooking spray (or butter)
- 1 slice sharp cheddar cheese
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On a camp stove or RV stove, fry the bacon in a non-stick skillet then remove it from the pan, allowing it to drain on paper towels.
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Split the English muffin and toast both halves.
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Use the same non-stick skillet over medium heat to cook the egg. (see Note 1)
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Top the egg with salt and pepper.
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Flip the egg, top it with cheese and cook to desired doneness.
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Remove the egg from the skillet and place on the toasted English muffin, add the bacon and top with second half of the muffin. Enjoy!
- To fry the perfectly shaped egg cook it inside a canning jar ring band. Spray the inside of the ring band with cooking spray. Place the ring in an un-warped skillet WITH THE LIP SIDE UP. Gently crack the egg into the canning jar ring. When the white has formed and is no longer runny, use tongs or a fork to remove the band. Continue cooking to your desired consistency. The cook time of this recipe really depends on how well done you like your eggs, adjust according to your preferences from over easy to over hard.
Serving: 1g | Calories: 409kcal | Carbohydrates: 28g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 231mg | Sodium: 1164mg | Fiber: 2g
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