Favorite Breakfast

Sourdoughs! Depending on the weather, it's sourdough hot cakes on the griddle over the morning campfire or sourdough waffles inside the trailer. I will also occasionally do steel cut oats in the crockpot overnight. Waking up to the smell of cinnamon and apples waiting in the breakfast oatmeal is heavenly.

Biscuits and Gravy is a real treat. And it's not real labor intensive if you use the "Crack em and Bake em" biscuits from the dairy case. Gravy is just a matter of frying some real good breakfast sausage adding a little butter or margarine to the sausage, then sprinkle with maybe a 1/4 cup of flour and stirring til it's all incorporated with the butter and sausage, then add milk and stir til it's gravy. Serve that over the biscuits and don't forget the Tabasco!

Softly poached eggs
Scrapple
English muffin
Home fried potatoes (cajun seasoning)
Green hot sauce
Big glass of Clamotto juice

We aren't big hot breakfast eaters mostly because welll the cook doesn't like to be spoken to in the morning and is particularly lazy that time of day:).

So most days it's yogurt, fresh fruit salad with granola sprinkled atop each serving; the kids call it a parfait. Sometimes I top them with crumbled toaster tarts instead.There's a great recipe I use from KA Flour.

Some other favs are breakfast smoothies which generally include banana, berries and vanilla yogurt with a toasted bran or blueberry muffins. Or baked oatmeal and berries.

When dragged into the kitchen, kicking and screaming, I make:

banana pancakes (where all over-ripe bananas wind up in my world) and homemade sausage patties; sometimes I get fancy and make oatmeal brulee but that's normally a weekend brunch item.

When it's time to clean out the cooler "fridge" I pull out any cooked vegetables and/or potatoes and make an omelette or frittata . Grated or shredded cheese can be put in as well.

Last year I purchased a stovetop waffle maker and found it makes delicious hash browns. This year I'll be adding corned beef and sliced onions to it and then throw an egg on top of one side and poach/fry it. Should make us both happy since the man loves corned beef hash and I hate opening that canned variety, LOL.

Here's a startup tutorial:

Waffle Iron Hash Browns

Two breakfasts...

The Wife makes homemade hashbrowns: corned beef cooked in advance then shredded, add shredded potatoes, onions, spices to flavor. Heavy on the corned beef. Makes a big cast iron pan's worth (or more if you want). Then we will also have eggs or whatever to go along with it. It is labor intensive and only worth making if you are going to make a lot, but everytime we have the homemade hash browns with a group everyone goes nuts over it.

Friend makes sausage and egg scramble. Big cast iron pan, lots of eggs, regular and chorizo sausage, potatoes, whatever spices are nearby. Tastes amazing on a cool morning with hot coffee!

Same friend also makes the drive to get "country sliced" bacon for camping at a butcher shop. This is REALLY thick sliced bacon - thicker than what you'd get for "thick sliced" at a grocery store. You need to be careful cooking this stuff - you have to hover over the pan. Once it is done, it has to be taken off immediately or it burns very quickly. Only about half the bacon makes it to the table, though.... between the cook eating it from the pan, and everyone else grabbing some as they walk by....

We are bacon and eggs and toast people...

In my part of the world its bacon and eggs, grits and toast. But it doesn't stop there as breakfast is very popular with me. We also do ham and eggs, grits and toast or we may have pancakes/waffles w ith maple syrup and bacon. Occasionally my wife insists on sausage and then some days I just eat grits with some cheese and butter

We have a "camping tradition" that we've done, for at least 30 years now. Even when we tent camped, we did this.

The first morning of camping season, wherever and whenever that is, and regardless of what mode of camping we are doing, the first camp of the new year ....

We have T-bone steak, fried eggs, and hash browns. Now, the way it's been prepared has changed over the years too. We've gone from over the fire, to gas grills, to gas griddles, to electric griddles, to stove top skillets. We currently fix it all on flat electric griddles.

Now, the beauty of a flat electric griddle is the ability to catch the grease in the drip pan and continue to baste the T-bone by pouring it back on top, over and over and over again. Also, I add a VERY large spoon of salted butter on top of the T-bone and let it melt down. It mixes with the grease and use this to continue basting the T-bone.

Hash browns are fixed on the same griddle, and I deliberately use the grease from the T-bone, instead of spraying with Pam or something like that, and then the same wet greasy griddle is used to fix the eggs. My wife likes them over-easy. I like them fried hard.

That with a cup of coffee for the wife (I don't like coffee), and my cup of hot chocolate, and this is a tradition that's been going on for 30 (plus) years now!

The other "tradition" we do is, the first evening arriving at the camp site, the first camp-out of the year, we have cheese and crackers, and wine for supper! When the kids were little, we served them bubbly grape juice and picked a cheese they liked. We made this such a special event, it also has survived over 30 years.

Possibly try some of those breakfast casseroles baked in the crockpot? Many variations, just check google.