You Can Make Breakfast on a Campfire

Ashley M Campfire, Owners Blog, Recipes, Visitor

Cooking over a campfire can be quite intimidating but I am here to make it a little easier for you to master! Below are 3 ways to cook some food you didn’t think you could cook on an open fire and 2 very delicious recipes that are too good not to share! I hope you enjoy and bring a dish to the upcoming Campers Morning Social! Don’t forget to share your favorite recipes with us and send us pictures of your campfire meals! You can email it all to, I am looking forward to all of the deliciousness!
I will start with my very favorite food of all time! I absolutely love bacon and could not live with out bacon. So of course, this had to be cooked on every camping trip I take! To cook just set up your typical campfire and put one branch on each side that will hold your skewers while cooking. You will need to rotate the skewers every 5 minutes or so, to keep from burning. You might want to have a water bottle nearby to put out some flare ups caused by the fat dripping. Just cook bacon to desired level of crispyness! If you are like me that will take less than 10 minutes! (I do not advise the consumption of undercooked pork….yes I know I am strange, I own it!!)

Biscuits are something I never dreamed about cooking on a camping trip until I came across a post on Pinterest and I HAD to try it. They are deliciously scrumptious! Despite popular believe you can make biscuits over a campfire and it is really not too difficult at all! All you need is a can of biscuits and a good stick! Oh and a fire of course. Open the can of biscuits and wrap a single biscuit around one end of your stick (to help ease getting the food off of the stick (and to avoid getting bark in your food) carve the end of the stick to make it smooth). Make sure that the biscuit is closed at the end of the stick and there are no gaps in the wrapping. You can put this directly over the fire or cover in foil and put over the fire, it’s really up to you. Hold over the fire out of reach of the flames and rotate every few second. You may have to make a few attempts on mastering the technique of making sure the inside is cooked without burning the outside, we find that the foil helps distribute the heat more evenly.

I mean who isn’t in heaven already?.....If not here is the cherry on top of that yummy breakfast Sunday we are creating. CINNAMON ROLLS. Yes cinnamon rolls cooked on a campfire!!! Who knew? Right!!! This is probably the easiest breakfast and kids love it! Cut an orange in half and scoop out the innards (of course they won’t go to waste with little hands around!). Open a can of cinnamon rolls and insert one roll into each orange half. Arrange all filled orange halves neatly onto a cast iron skillet and cover with foil. Put over hot coals, cooking time varies depending on temperature. When finished, ice and enjoy! How easy was that?

As promised here are 2 very easy to follow recipes that are even easier to share with your fellow campers! I can’t wait to hear about how much everyone loved the food you brought and how impressed they were that you cooked it on an open flame!
Campfire Omelet
• Ingredients
• 4 corn tortillas
• 8 beaten eggs
• ½ lb. loose Chorizo
• 2 tbsp. olive oil
• 1 ½ c shredded cheddar cheese
• ¼ c diced sweet onion
• 2 tbsp. salsa
• 2 tbsp sour cream

1. Put pan over light coals. Put in chorizo and break the large lump up into some smaller chunks. As the chunks sear, break them apart as fine as possible, similar to taco meat. Once cooked, scrape it all to one side of the pan
2. Take your tortillas and rip them into pieces. Take the pieces and place them onto the hot cast iron. In about 2 minutes, the tortillas will be crisp, so scrape those to the side, add some more oil to the pan, and put in the rest of the tortillas. When those crisp, put all the tortillas roughly on the bottom with the sausage resting on top.
3. Pour in Eggs and WAIT. After 3 minutes, lift up one side at a time and let uncooked eggs to run onto the bottom of the pan. Repeat this process until loose and wiggly, but setting eggs on top. Sprinkle the Cheddar evenly over omelet and cover. Wait about 30 seconds to 1 minute and remove from heat keeping the cover on.
4. A few minutes later, take off the cover. Cut the omelet into quarters with a knife or even your spatula. Sprinkle on Onions, Pico De Gallo or Salsa, and a generous spoonful of Sour Cream. If you like it spicy add Jalapeños and Cilantro. Either serve on individual plates, or communally eat out of the pan.

Dutch Oven Bacon Cheese Pull-a-Parts
• 14 Rhodes Yeast Dinner Rolls, thawed but still cold
• 1/4 cup butter, melted
• 2 cups grated cheddar cheese
• 8 pieces cooked bacon, broken into small pieces
• Cut each roll in half.
• Pour butter into a 12-inch Dutch oven.
• Roll cut rolls in butter until coated and arrange in Dutch oven.
• Sprinkle with cheese and bacon.
• Cover with lid and let rise until double.
• Dutch Oven Temperature Control using Briquets: 350°F in a 12-inch Dutch oven, oven top 16, oven bottom 8

Please enjoy all the goodness and share with all the campers you know!