Skillet Bacon, Egg and Cheddar Muffin Sandwiches: An Easy Breakfast Camp Recipe
Cook bacon in a 12-inch skillet over a medium camp stove flame or medium coals for 8 to 10 minutes, then toast split English muffins in a little of the fat. Fry four eggs in the same pan until the whites and yolks are fully set, about 4 minutes, and top with cheddar. Stack everything into sandwiches. Total time is about 25 minutes, with one pan and almost no cleanup.
This is the breakfast to make when you wake up hungry and don't want to think. It uses one skillet and five everyday ingredients, and the steps are simple enough to cook before you've had coffee. It feeds four, and everyone gets a hot sandwich in about 25 minutes.
The trick is cooking in the right order. Bacon goes first, the muffins toast in the drippings, and the eggs finish in what's left. Nothing gets washed in between, and the whole thing tastes like a diner breakfast.
Skillet Bacon, Egg and Cheddar Muffin Sandwiches: An Easy Breakfast Camp Recipe
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame or medium coals
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
Gear you'll need
- 12-inch cast-iron or heavy skillet with lid or foil
- camp stove or fire grate
- tongs
- spatula
- heatproof cup for bacon fat
- fork
Steps
-
Start the bacon
Set a 12-inch skillet over medium heat and lay in the bacon pieces in a single layer. Cook in two batches if needed, turning now and then, until browned and crisp, 8 to 10 minutes. Wash your hands and the tongs after touching raw bacon.
-
Glaze and drain
Brush the maple syrup over the bacon for the last minute of cooking. Move the bacon to a plate and pour off all but about 1 tablespoon of fat into a heatproof cup.
-
Toast the muffins
Spread the butter on the cut sides of the muffins. Place them cut side down in the skillet over medium heat and toast until golden, 2 to 3 minutes. Move them to the plate.
-
Fry the eggs
Crack the eggs into the skillet, season with salt and pepper, and break the yolks with a fork tip. Cover with a lid or a sheet of foil and cook 3 to 4 minutes, until the whites and yolks are fully firm with no runny egg.
-
Melt the cheese
Cut each egg into a muffin-sized square and flip it once. Lay a cheese slice on each egg, cover, and cook 30 seconds, until the cheese melts.
-
Build and serve
Put an egg and cheese square on each muffin bottom, then add 4 pieces of bacon and the muffin top. Serve right away while hot.
Trail Notes
Bacon, eggs and cheese must stay at 40°F or below in a cooler with plenty of ice. Keep raw bacon in a sealed bag on the bottom, away from the muffins and cheese. Use the eggs within a few days.
Crack the eggs into a lidded jar at home and keep it cold, then pour them straight into the pan. You can also cook the bacon at home, chill it, and rewarm it in the skillet for a minute.
Use turkey sausage patties instead of bacon, and cook them until they reach 165°F in the center. Swap in pepper jack, or add a handful of baby spinach on top of the egg.
Let the bacon fat cool and solidify in the cup, then pack it out in a sealed bag. Don't pour it on the ground or into a fire ring. Wipe the skillet with a paper towel and pack out all scraps.
Round out your camp day
Picked to work with the same kit as this recipe.
LunchCast-Iron Kielbasa and Cabbage Skillet with Whole-Grain Mustard
DinnerCast-Iron Pork Chops with Apples, Onions and Mustard Cider Sauce
Snack or treatCampfire Pie Iron Pizza Pockets with Mozzarella and PepperoniMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
What is the easiest breakfast to make while camping?
A one-skillet breakfast like bacon, egg and cheese sandwiches is hard to beat. It needs one pan, about 25 minutes and ingredients you already know how to cook.
How do you keep eggs safe while camping?
Keep them in a cooler at 40°F or below and cook them until the whites and yolks are firm. Don't leave eggs or bacon out for more than 2 hours, or 1 hour if it's above 90°F.
Can I make camp breakfast sandwiches ahead of time?
Yes. Cook the bacon at home and chill it, or crack the eggs into a jar and keep them cold. Cook the eggs fresh at camp, because reheated egg sandwiches turn rubbery.
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.