50+ Delicious Campfire Dutch Oven Breakfast Recipes to Enjoy

Nothing beats the magic of cooking breakfast over an open campfire, especially when you have a Dutch oven at your disposal.

Known for its versatility and ability to create hearty, comforting meals with minimal fuss, the Dutch oven is a must-have camping tool.

Whether you’re gathering around the fire with family or friends, these 50+ Campfire Dutch Oven Breakfast Recipes will transform your mornings in the wild into a culinary adventure. From savory sausage and potato skillets to decadent fruit-filled pancakes, there’s something to satisfy every craving. Perfect for feeding large groups or whipping up a quick, satisfying meal before a day of outdoor activities, these recipes combine simplicity with flavor, all while harnessing the campfire’s natural heat.

So, whether you’re an experienced outdoor cook or a newbie to campfire cuisine, these breakfast ideas will help you start your day with delicious, wholesome meals made right in the heart of nature.

50+ Delicious Campfire Dutch Oven Breakfast Recipes to Enjoy

The best part about cooking breakfast with a Dutch oven over a campfire is that it brings everyone together.

It’s not just about the food—it’s about the shared experience of crafting a meal in the great outdoors.

With these 50+ Campfire Dutch Oven Breakfast Recipes, you’ll have a variety of flavorful, easy-to-make options that turn any campsite into a breakfast haven.

From satisfying scrambles and frittatas to crispy bacon and pancakes, each dish promises to deliver a satisfying start to your day.

Whether you’re looking for comfort food or something light and refreshing, there’s a recipe to suit every camper’s taste.

So next time you venture into the wilderness, make sure to bring your Dutch oven and prepare to impress your fellow campers with these delicious breakfast ideas.

Campfire Dutch Oven Breakfast Casserole

A hearty and satisfying breakfast perfect for cooking over the campfire, this Dutch oven casserole combines eggs, sausage, hashbrowns, cheese, and vegetables. It’s easy to prepare, feeds a crowd, and can be customized with your favorite toppings.

Ingredients:

• 1 lb breakfast sausage
• 1 bag frozen hashbrowns (about 20 oz)
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup chopped bell peppers (optional)
• 1/2 cup chopped onions (optional)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the Dutch oven over medium-high heat on the campfire.
2. Add the sausage and cook until browned and crumbled. Remove the sausage and set aside.
3. Drizzle olive oil in the same Dutch oven. Add the frozen hashbrowns, season with salt and pepper, and cook until lightly golden and crispy, about 10 minutes.
4. While the hashbrowns cook, beat the eggs in a bowl and season with salt and pepper.
5. Once the hashbrowns are ready, spread the sausage evenly over the top. Pour the beaten eggs over the sausage and hashbrowns.
6. Add chopped bell peppers and onions if desired.
7. Cover the Dutch oven with its lid and cook for 20-25 minutes, checking every 5 minutes, until the eggs are set and the top is golden.
8. Sprinkle shredded cheddar cheese on top and cook for another 5 minutes, until melted and bubbly.

This Dutch oven casserole is a satisfying, easy-to-make breakfast that is ideal for a campfire setting. The crispy hashbrowns combined with the savory sausage and gooey cheese create a comforting, filling meal. The best part is how customizable this dish is—you can add or omit vegetables, use different types of cheese, or swap sausage for bacon or ham. It’s perfect for a relaxed morning in the great outdoors!

Campfire Dutch Oven Cinnamon Rolls

These gooey, cinnamon-filled rolls made in a Dutch oven are the perfect sweet breakfast treat for your camping trip. They’re easy to make and require minimal ingredients, but they taste like they were baked fresh from the oven.

Ingredients:

• 1 can refrigerated cinnamon rolls (8 count)
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 tsp cinnamon
• 1/2 cup powdered sugar (for glaze)

Instructions:

1. Preheat your campfire and prepare your Dutch oven with a lining of parchment paper.
2. Open the can of cinnamon rolls and set aside the icing packet.
3. Mix the melted butter, brown sugar, and cinnamon in a small bowl.
4. Place the cinnamon rolls in the bottom of the Dutch oven and drizzle the butter-sugar mixture over them.
5. Cover the Dutch oven with the lid and place it on the campfire grate. Allow to cook for 15-20 minutes, checking occasionally, until the rolls are golden brown and cooked through.
6. While the rolls cook, mix the powdered sugar with a small amount of water to make the glaze.
7. Once the cinnamon rolls are cooked, drizzle the glaze over the top and serve.

These cinnamon rolls are a simple but indulgent way to kick off the day while camping. The sweetness of the cinnamon and brown sugar melds perfectly with the soft, warm rolls, and the glaze adds an extra layer of sweetness that’s sure to satisfy any morning cravings. They cook relatively quickly and require little effort, making them a great choice when you want something comforting and sweet without spending too much time on preparation.

Campfire Dutch Oven Breakfast Burritos

A customizable and portable breakfast option, these Dutch oven breakfast burritos can be packed with all your favorite ingredients. From scrambled eggs to crispy bacon or sausage, these burritos are the perfect grab-and-go meal for a morning out in nature.

Ingredients:

• 6 large eggs
• 1/2 lb bacon or sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/2 cup salsa
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your Dutch oven over medium heat on the campfire.
2. Crack the eggs into a bowl and whisk with a pinch of salt and pepper.
3. Heat olive oil in the Dutch oven, then pour in the eggs. Stir occasionally to scramble the eggs until cooked through.
4. Once the eggs are done, remove from the heat and set aside.
5. In the same Dutch oven, warm the tortillas for a minute or two until they are soft and flexible.
6. To assemble, place scrambled eggs, crumbled bacon or sausage, shredded cheese, and salsa on the center of each tortilla.
7. Roll the tortillas into burritos, folding in the sides, and wrap them tightly.
8. Return the burritos to the Dutch oven and cover with the lid. Let them cook for another 5-10 minutes, allowing the cheese to melt and the tortillas to crisp up slightly.

These breakfast burritos are a fantastic way to enjoy a hearty meal while camping. The combination of eggs, bacon or sausage, and melted cheese wrapped in a soft tortilla creates a satisfying, well-rounded breakfast that can be eaten on the go. The salsa adds a fresh, tangy kick, making these burritos not just filling but flavorful. Perfect for those who need a breakfast that’s both convenient and delicious while out in nature.

Campfire Dutch Oven Scrambled Eggs with Veggies

This nutritious and tasty Dutch oven breakfast is perfect for anyone looking to start their day with a protein-packed, veggie-filled meal. Scrambled eggs cooked over a campfire, combined with sautéed vegetables, create a colorful and satisfying breakfast option.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• 1 zucchini, diced
• 1/2 cup spinach, chopped
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the Dutch oven over medium heat on the campfire.
2. Add olive oil and sauté the diced bell pepper, onion, zucchini, and spinach until they soften and begin to caramelize, about 5-7 minutes.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. Pour the egg mixture over the cooked vegetables in the Dutch oven.
5. Stir occasionally to scramble the eggs until they are cooked through and fluffy.
6. If desired, sprinkle shredded cheese over the top and let it melt for a minute before serving.

This dish is a wonderful, wholesome way to enjoy scrambled eggs with the added flavors and nutrition of sautéed vegetables. The vegetables bring color, texture, and depth of flavor to the eggs, making this campfire breakfast a satisfying and healthy start to your day. The addition of cheese adds richness and extra flavor, but you can leave it out for a lighter, dairy-free option. Whether you’re looking for something filling or healthy, this breakfast will leave you energized for your outdoor adventures.

Campfire Dutch Oven Apple Cinnamon Oatmeal

Warm and comforting, this campfire oatmeal is a perfect breakfast choice when the weather’s chilly or you want something that will keep you full for hours. The sweet flavors of cinnamon and apples add a delicious twist to the classic oatmeal, while the Dutch oven cooking method ensures a smooth, creamy texture.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups water or milk
• 2 apples, diced
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat your Dutch oven over medium heat on the campfire.
2. Add the water or milk, cinnamon, and a pinch of salt to the Dutch oven and bring to a simmer.
3. Stir in the oats and diced apples, cooking for about 5 minutes, stirring occasionally to prevent the oats from sticking.
4. Once the oats have absorbed most of the liquid and softened, add the brown sugar and vanilla extract, then stir to combine.
5. Continue to cook for another 5-7 minutes until the oatmeal is creamy and the apples are tender.
6. If desired, top with chopped nuts for added crunch.

This apple cinnamon oatmeal is a heartwarming and nourishing breakfast that is as comforting as it is delicious. The tender apples and the hint of cinnamon create a lovely aroma while cooking, and the brown sugar adds just the right amount of sweetness. The oats cook up creamy and filling, making it the ideal breakfast for a busy morning in the great outdoors. The nuts are optional but provide a nice contrast in texture, making this a complete and satisfying meal to fuel your adventures.

Campfire Dutch Oven Breakfast Hash

A one-pan wonder, this Dutch oven breakfast hash is a filling and easy-to-make campfire meal. Packed with potatoes, sausage, eggs, and vegetables, it’s a savory dish that is both comforting and flavorful. It’s a fantastic way to use ingredients you have on hand and makes for a crowd-pleasing breakfast.

Ingredients:

• 4 large potatoes, diced
• 1 lb breakfast sausage, crumbled
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 cup mushrooms, sliced
• 6 large eggs
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat the Dutch oven over medium-high heat on the campfire.
2. Drizzle olive oil into the Dutch oven, then add the diced potatoes. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
3. Add the sausage and cook, stirring occasionally, until browned and fully cooked, about 8 minutes.
4. Add the chopped onion, bell pepper, and mushrooms to the Dutch oven and cook for an additional 5 minutes until the vegetables are softened.
5. Season with salt and pepper to taste, then create little wells in the hash mixture and crack the eggs into each well.
6. Cover the Dutch oven with its lid and cook for 5-8 minutes, or until the eggs are cooked to your liking.
7. Serve hot and enjoy!

This breakfast hash is a delicious, no-fuss meal that is perfect for campfire cooking. The combination of crispy potatoes, savory sausage, and fresh vegetables provides a satisfying base, while the eggs add a rich, protein-packed finish. This dish is versatile—you can swap out ingredients to suit your taste, like adding cheese or using different vegetables. It’s a complete meal that is simple to make and sure to satisfy everyone at the campsite.

Campfire Dutch Oven Bacon and Egg Cups

A creative way to serve breakfast in a campfire setting, these bacon and egg cups are not only delicious but also fun to make. The crispy bacon cups hold scrambled eggs and cheese, creating a portable and perfectly portioned breakfast.

Ingredients:

• 6 slices bacon
• 6 large eggs
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the Dutch oven)
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your Dutch oven over medium heat on the campfire and lightly grease the bottom with olive oil.
2. Line the bottom and sides of the Dutch oven with the bacon slices, forming a cup shape. Overlap the bacon slightly to ensure it stays together while cooking.
3. Place the Dutch oven over the campfire and cook the bacon until crispy, about 8-10 minutes. Remove excess grease as needed.
4. Once the bacon is crispy, crack an egg into each bacon cup. Sprinkle with salt and pepper.
5. Cover the Dutch oven and cook for 10-12 minutes, or until the egg whites are set but the yolks are still soft (or longer if you prefer your eggs more well-done).
6. Sprinkle with shredded cheese and cover for an additional 1-2 minutes until melted. Garnish with fresh herbs if desired.

These bacon and egg cups are an ingenious and fun campfire breakfast that’s sure to impress. The bacon adds a deliciously smoky and crispy texture, while the eggs inside stay soft and creamy. The shredded cheese provides a melty, gooey addition that makes the dish even more indulgent. This recipe is customizable—add veggies, swap out the cheese, or even toss in some herbs to make it your own. Perfect for campers who want a tasty, mess-free breakfast.

Campfire Dutch Oven Banana Nut Pancakes

Fluffy, decadent pancakes made in a Dutch oven? Yes, please! These banana nut pancakes are a warm and comforting breakfast option, perfect for those mornings when you want something hearty and indulgent, yet simple to prepare over a campfire.

Ingredients:

• 1 1/2 cups pancake mix (or homemade pancake batter)
• 1 cup milk
• 2 ripe bananas, mashed
• 1/4 cup chopped walnuts or pecans
• 1/2 tsp vanilla extract
• 2 tbsp butter, melted
• Maple syrup for serving

Instructions:

1. Preheat your Dutch oven over medium heat on the campfire and grease with butter.
2. In a mixing bowl, combine the pancake mix, milk, mashed bananas, vanilla extract, and melted butter, stirring until just combined.
3. Fold in the chopped walnuts or pecans.
4. Pour the batter into the preheated Dutch oven, smoothing the top with a spatula.
5. Cover the Dutch oven and cook for 15-20 minutes, checking halfway through. Once the pancake is set in the middle and golden brown on the bottom, flip it carefully and cook for an additional 5-7 minutes.
6. Once both sides are cooked and crispy, serve with maple syrup.

These banana nut pancakes are a warm, comforting treat that feels like a luxurious breakfast. The bananas add natural sweetness and moisture to the pancakes, while the nuts bring a satisfying crunch and earthy flavor. Cooking them in a Dutch oven gives the pancakes a golden, slightly crispy exterior while keeping the inside light and fluffy. They’re perfect for a special morning around the campfire, and the maple syrup adds the perfect finishing touch. It’s a breakfast that’s sure to satisfy everyone at the campsite.

Campfire Dutch Oven Sausage and Potato Skillet

This savory Dutch oven breakfast combines seasoned sausage, crispy potatoes, and eggs, all cooked together in one pot. It’s a hearty, flavorful meal that will keep you full and satisfied during a busy day of outdoor activities.

Ingredients:

• 1 lb breakfast sausage, crumbled
• 4 medium potatoes, diced
• 1 small onion, diced
• 1 bell pepper, chopped
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 6 large eggs
• Olive oil for cooking

Instructions:

1. Preheat your Dutch oven over medium heat on the campfire and add a drizzle of olive oil.
2. Add the crumbled sausage to the Dutch oven and cook until browned, breaking it apart with a spatula. Remove the sausage and set aside.
3. In the same Dutch oven, add the diced potatoes and cook, stirring occasionally, for 10-15 minutes until golden and crispy.
4. Add the onion, bell pepper, garlic powder, paprika, salt, and pepper to the potatoes. Cook for another 5 minutes, until the vegetables soften and become fragrant.
5. Return the cooked sausage to the Dutch oven and stir to combine with the potatoes and vegetables.
6. Create small wells in the mixture and crack an egg into each well.
7. Cover the Dutch oven and cook for 8-10 minutes, or until the eggs are cooked to your liking. You can cook the eggs longer if you prefer a more well-done yolk.
8. Serve hot and enjoy!

This sausage and potato skillet is a filling, one-pan breakfast that’s perfect for outdoor cooking. The savory sausage and crispy potatoes provide a rich, satisfying base, while the eggs add an extra protein boost and richness to the dish. The bell peppers and onions give it a fresh, savory flavor, and the spices make every bite savory and comforting. This meal is ideal for camping because it’s easy to make, doesn’t require a lot of cleanup, and is packed with flavor. A great way to start any day outdoors!

Campfire Dutch Oven Huevos Rancheros

Huevos Rancheros is a classic Mexican breakfast dish that’s perfect for campfire cooking. This version uses a Dutch oven to prepare crispy corn tortillas, topped with savory beans, spicy salsa, and perfectly fried eggs, all cooked together for a hearty, flavorful meal.

Ingredients:

• 4 corn tortillas
• 1 can black beans, drained and rinsed
• 1 cup salsa (mild or spicy depending on preference)
• 4 large eggs
• 1/2 cup shredded cheddar or Mexican blend cheese
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your Dutch oven over medium heat on the campfire and drizzle with olive oil.
2. Warm the corn tortillas in the Dutch oven for 1-2 minutes on each side, until they are crispy but still pliable. Set aside.
3. In the same Dutch oven, add the black beans, cumin, chili powder, and salt. Stir to combine and heat for 5-7 minutes, until the beans are warmed through.
4. Pour the salsa over the beans and stir. Let the salsa simmer for an additional 2-3 minutes.
5. Place the crispy tortillas back into the Dutch oven, layering them with the bean and salsa mixture. Crack an egg onto each tortilla, creating small wells in the beans for the eggs to sit.
6. Cover the Dutch oven with the lid and cook for 8-10 minutes, or until the egg whites are set but the yolks remain soft.
7. Sprinkle cheese over the top and cover for an additional 1-2 minutes until the cheese is melted.
8. Garnish with fresh cilantro and serve immediately.

This Huevos Rancheros is a vibrant and satisfying breakfast that’s perfect for a hearty morning around the campfire. The crispy tortillas are topped with savory beans, tangy salsa, and perfectly fried eggs, all smothered in melted cheese. The combination of spices, along with the richness of the egg yolks, creates a deliciously comforting breakfast. It’s a great way to add some flavor and spice to your campfire breakfast routine.

Campfire Dutch Oven Fruit and Yogurt Parfait

If you’re looking for a lighter, healthier campfire breakfast, this fruit and yogurt parfait made in a Dutch oven is an excellent option. It’s refreshing, full of natural sweetness, and can be prepared with minimal cooking, making it perfect for hot summer mornings or when you want a quick, energizing breakfast.

Ingredients:

• 2 cups Greek yogurt (plain or vanilla)
• 1 cup granola
• 1 1/2 cups mixed fresh berries (blueberries, strawberries, raspberries)
• 1 tbsp honey (optional)
• Fresh mint for garnish (optional)

Instructions:

1. Preheat your Dutch oven over low heat and lightly grease the bottom with a small amount of oil or butter.
2. Spoon a layer of Greek yogurt into the bottom of the Dutch oven.
3. Add a layer of fresh berries, followed by a layer of granola.
4. Repeat layering the yogurt, fruit, and granola until you’ve used all ingredients.
5. Drizzle honey over the top for added sweetness if desired.
6. Cover the Dutch oven and cook on low heat for about 5-7 minutes, just long enough for the yogurt and fruit to warm slightly, releasing their juices.
7. Garnish with fresh mint before serving.

This fruit and yogurt parfait is a refreshing and healthy breakfast choice for campers. It’s light but still packed with nutrients and natural sweetness from the fruit and honey. The granola adds a crunchy texture that complements the creamy yogurt, and the warm fruit enhances the flavor. This is the ideal dish for anyone looking to enjoy a wholesome, quick, and energizing breakfast in the great outdoors, without the heavy cooking or cleanup.

Campfire Dutch Oven Breakfast Frittata

A versatile and easy-to-make breakfast, this campfire Dutch oven frittata combines eggs with vegetables, cheese, and your choice of meat to create a savory, satisfying meal. It’s a great option for feeding a group, as it cooks in one pot and is highly customizable.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1/2 lb breakfast sausage, cooked and crumbled
• 1 small onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup spinach, chopped
• 1 cup shredded cheddar or mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your Dutch oven over medium heat on the campfire and drizzle with olive oil.
2. Add the diced onion and bell pepper to the Dutch oven and sauté until softened, about 5 minutes.
3. Add the spinach and cook until wilted, about 2 minutes.
4. Stir in the cooked sausage and combine everything evenly in the Dutch oven.
5. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
6. Pour the egg mixture over the vegetables and sausage in the Dutch oven, ensuring everything is evenly covered.
7. Sprinkle shredded cheese over the top.
8. Cover the Dutch oven with the lid and cook for 15-20 minutes, or until the eggs are set and the cheese is melted and golden.
9. Slice into wedges and serve immediately.

This breakfast frittata is a delicious, customizable meal that’s perfect for camping. It’s a one-pan dish that combines eggs, vegetables, and cheese for a filling and savory breakfast that everyone will love. You can easily swap out ingredients to suit your preferences, adding in bacon, ham, or more vegetables. The frittata is fluffy and flavorful, making it a perfect start to a busy day outdoors.

Campfire Dutch Oven Bacon and Potato Casserole

This hearty breakfast casserole is a perfect combination of crispy bacon, tender potatoes, and eggs, all baked together in a Dutch oven for a filling, comforting meal. It’s ideal for a group breakfast and can be prepared with minimal effort, making it perfect for camp mornings.

Ingredients:

• 6 slices of bacon
• 4 medium potatoes, peeled and diced
• 1/2 small onion, diced
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your Dutch oven over medium heat on the campfire and drizzle with olive oil.
2. Fry the bacon until crispy, then remove and crumble it into small pieces. Set aside, leaving some bacon grease in the pot.
3. Add the diced potatoes and onion to the Dutch oven, cooking for about 10-12 minutes, stirring occasionally until the potatoes are golden brown and tender.
4. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
5. Add the crumbled bacon back into the Dutch oven, stirring it into the potatoes.
6. Pour the egg mixture evenly over the potatoes and bacon, then top with shredded cheddar cheese.
7. Cover the Dutch oven and cook for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
8. Serve hot and enjoy!

This bacon and potato casserole is a fulfilling, one-pan breakfast that’s perfect for a group around the campfire. The crispy bacon and creamy eggs pair wonderfully with the golden, slightly crispy potatoes, creating a dish that is as hearty as it is flavorful. The cheese adds richness and a delightful gooey texture, making this casserole a comforting way to start the day. It’s easy to make, minimal cleanup, and packs a punch with protein and flavor.

Campfire Dutch Oven Pancake Bake

If you love pancakes but want a more laid-back way to prepare them over the campfire, this Dutch oven pancake bake is a perfect solution. Layers of pancake batter cooked in a Dutch oven create a fluffy, golden “cake” that’s ready to serve with your favorite toppings.

Ingredients:

• 2 cups pancake mix (or homemade batter)
• 1 cup milk
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1/4 cup melted butter
• 1 cup mixed berries (optional)
• Maple syrup for serving

Instructions:

1. Preheat your Dutch oven over medium heat and grease the bottom with butter or oil.
2. In a bowl, mix together the pancake mix, milk, sugar, vanilla, and melted butter to form a smooth batter.
3. Pour the batter into the greased Dutch oven and spread evenly.
4. If desired, sprinkle mixed berries over the top of the batter.
5. Cover the Dutch oven with the lid and cook for 20-25 minutes, checking after the first 15 minutes. The pancake should rise and become golden on top.
6. When fully cooked, use a toothpick or fork to check if the batter is fully set in the middle.
7. Serve with maple syrup and additional berries, if desired.

This pancake bake is an easy, no-fuss way to enjoy the beloved campfire breakfast without the need for flipping individual pancakes. The fluffy, cake-like texture is a wonderful treat, and the optional berries add a burst of freshness. It’s an excellent breakfast for groups or those looking to prepare a filling meal with minimal effort. With syrup and your favorite toppings, this Dutch oven pancake bake is a simple yet satisfying campfire breakfast.

Campfire Dutch Oven Breakfast Burritos

These breakfast burritos are a portable, customizable, and delicious way to enjoy a hearty meal over the campfire. A perfect combination of scrambled eggs, sausage, cheese, and vegetables, all wrapped in a soft tortilla, makes for a great camp breakfast that’s easy to eat on the go.

Ingredients:

• 6 large eggs
• 1/2 lb breakfast sausage, crumbled
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup shredded cheddar cheese
• 6 large flour tortillas
• Salsa (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your Dutch oven over medium heat and drizzle with olive oil.
2. Add the sausage and cook, breaking it apart with a spatula, until browned and fully cooked. Remove from the Dutch oven and set aside.
3. In the same Dutch oven, sauté the diced bell pepper and onion until softened, about 5 minutes.
4. In a bowl, whisk together the eggs, salt, and pepper, then pour into the Dutch oven. Scramble the eggs with the vegetables until cooked through.
5. Add the cooked sausage back into the Dutch oven and mix to combine.
6. Lay out the flour tortillas and spoon the egg, sausage, and vegetable mixture evenly onto each tortilla.
7. Sprinkle with shredded cheddar cheese and top with salsa if desired.
8. Roll up the tortillas to form burritos and serve hot.

These breakfast burritos are a fantastic, portable breakfast that’s perfect for camping. They combine scrambled eggs, savory sausage, cheese, and veggies, all wrapped in a soft tortilla, making them easy to eat on the go. The beauty of this recipe is in its versatility—you can add in other ingredients like avocado, beans, or hot sauce for extra flavor. This campfire breakfast is customizable, filling, and incredibly satisfying, ensuring you start your day with a great meal.

Note: More recipes​ are coming soon!