The Badge Archive

Camp Breakfast

Here’s a comprehensive list of camp breakfast options sorted by prep level, suggested by experienced leaders. This can help troop planning or scout voting:

No-Cook / Minimal Prep

Ideal for pack-up mornings, limited facilities, or when you need something fast and easy. These are perfect for:

  • Packing-up mornings
  • Limited facilities
  • Quick grab-and-go meals

Camp Techniques:

  • Optional: prep parfaits or PB&J sandwiches ahead of time
  • Cooler storage for dairy, yogurt, fruit, etc.
  • No heat required—just serve and eat
  • Cereal and milk
  • Bagels with cream cheese or peanut butter
  • Muffins and fruit
  • Granola bars
  • Squeezie fruit pouches
  • Yogurt cups or yogurt parfaits with toppings (granola, fruit, chocolate chips, coconut flakes, crushed graham crackers)
  • Hardboiled eggs
  • PB&J sandwiches
  • Jungle breakfast (grab-and-go items hidden around camp)

Simple Cooked

Works well with a camp stove, fire pit, or boiling water setup. Low effort, but still warm and satisfying. These work well with:

  • Camp stoves
  • Boiling water
  • Foil cooking over fire
  • Pie irons or griddles

Camp Techniques:

  • Precooked meats just need warming, no raw handling required
  • Boil water for oatmeal or instant grits
  • Foil packets over fire or coals (egg, cheese, tater tots)
  • Panini press or pie irons for croissants, sandwiches
  • Camp stove or griddle for heating burritos, sausage, biscuits & gravy
  • Brown & serve sausage
  • Precooked bacon or sausage
  • Oatmeal (just boil water)
  • Croissants warmed on a panini press
  • Foil packets with egg, cheese, and tater tots
  • Breakfast burritos (pre-made and warmed on fire)
  • Biscuits with fire-heated gravy
  • Egg and cheese sandwiches (pie irons)

Full Breakfast

Best for when you have a full kitchen or dedicated cooking crew and time to enjoy a hearty meal. These are best when you have:

  • Full kitchen access
  • Multiple adults available for cooking
  • Time to enjoy a hearty meal

Camp Techniques:

  • Griddle or large skillet for pancakes, scrambled eggs, bacon
  • Dutch oven or baking pan for French toast bake
  • Camp stove or fire pit for sausage gravy, breakfast sandwiches
  • Pie irons for egg & cheese melts or biscuit sandwiches
  • Pancakes
  • Scrambled eggs
  • French toast bake
  • Sausage gravy over biscuits
  • Bacon or sausage with fruit
  • Breakfast sandwiches with sausage, egg, and cheese
  • Customizable breakfast buffet (eggs, sausage links, muffins, fruit, etc.)
Tia Kennard