With birds' songs and the smell of grass warming in the early morning sun, there is nothing better than waking up in the fresh outdoors. Many campers like to get up early and begin hiking along the trail when the sun rises...but before setting off remember to eat nutritious breakfast which can keep you energized.
People are reluctant to spend too much time preparing breakfast at the eager moment of exploring nature. That's why a quick and easy breakfast is essential. From fried eggs to sandwiches, there are many simple and yummy breakfasts menu to help you start the day.
Here we have collected many such yummy breakfast recipes, try it!
1. FRENCH TOAST
- 1/2 lb loaf bread
- 3 eggs
- 1 cup milk
- 2 tablespoons sugar, plus more for sprinkling
- 1 teaspoon cinnamon
- 4 tablespoons butter for pan
- Maple syrup & berries to top
Cut the bread into 3/4" - 1” thick slices. Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, cinnamon, and sugar together, until thoroughly mixed; heat 4 tablespoon butter in a skillet over medium heat. Dip a slice of bread in the egg and milk mixture and let it soak for about 10 seconds on each side. Let the excess drip off, sprinkle each side with additional sugar, and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side. Repeat with the rest of the bread, adding more butter to the skillet as needed.
2. EGG AND CHEESE BREAKFAST SANDWICH
- Sliced deli meat (optional)
- Sliced cheese
- English muffins
- Oil or butter
- Salt and pepper
Preheat your skillet with minimal oil or butter and place the English muffin face down on the skillet while heating the sliced deli meat. Once the muffin and meat are hot, move to the side and fry the egg in the center of the skillet. Flip the egg and top with cheese and warm deli meat. When the egg is fully cooked, place it on the muffin and return the sandwich to the skillet to warm the outside. Serve in a napkin.
3. TOMATO & BASIL FRITTATA
- 8 eggs
- ½ cup milk
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons olive oil, divided
- 1 shallot, sliced thin
- 1 pint cherry tomatoes, halved
- ¼ cup basil, chopped
- ½ cup shredded gruyere cheese
In a medium bowl, beat together the eggs, milk, salt, and pepper until thoroughly blended. Set aside.Heat 1 tablespoon oil in a 10” skillet over medium heat. Add the shallot and saute until soft and beginning to brown, 7-10 minutes. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid. Scatter a few embers across the lid. Cook until the frittata has puffed up and the eggs are just set about 15 minutes.