Trangia Camping Breakfast Recipe Ideas

camping

In this article, our professional chef will give you a list of camping breakfast ideas that you can use to create a wide range of meals. These meals are easy to create and can be cooked using the Trangia cookset or any other camping cookset which has a pot and frying pan. If you want to know what a Trangia Stove is please read my article on What is a Trangia Stove.

Happy Cooking.

Camping Breakfast Ideas

Trying to come up with camping breakfast ideas can take time and effort. A full English/Irish breakfast in the morning is excellent, especially with a cup of tea, but sometimes you need more variety.

Here I have created several easy camping breakfast recipes you can use and change to suit your needs.

These camping breakfast ideas will inspire you to be more adventurous when camp cooking and you learn something new.

For more camping recipe ideas, read my article on Trangia Camping Recipes.

trangia camping breakfast ideas

Camping Scrambled Eggs with Bacon and Toast

Ingredients:

  • 2 eggs
  • 2 slices of bacon
  • 2 slices of bread
  • Salt and pepper to taste
  • 2 tbsp of vegetable oil
  • Butter

Instructions:

  1. Heat the Trangia cooker, and when hot, add the oil. Add the bacon and cook until crispy, then remove from the pan and set aside.
  2. Crack the eggs into a bowl, add salt and pepper, and whisk until well beaten.
  3. Melt a small amount of butter in the Trangia cooker on med to low heat and pour in the eggs. Cook, stirring occasionally, until the eggs are scrambled.
  4. Toast the bread over the Trangia cooker or on a campfire. (using a gas burner on the trangia stove tends to work best as the alcohol stove can create soot)
  5. Serve the scrambled eggs with the bacon and toast.

Camping Omelet with Ham and Cheese

Ingredients:

  • 2 eggs
  • 1/4 cup diced ham
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Butter

Instructions:

  1. Melt a small amount of butter in the Trangia cooker on med heat.
  2. Crack the eggs into a bowl, add salt and pepper, and whisk until well beaten.
  3. Pour the eggs into the Trangia cooker and cook for about 1 minute.
  4. Add the diced ham and shredded cheese to one side of the eggs.
  5. Use a spatula to fold the other side of the eggs over the ham and cheese, creating an omelette.
  6. Cook for an additional 1-2 minutes until the cheese is melted.
  7. Serve hot.

The top tip when making an omelette at home or while camping is to use medium heat. You don’t want to brown the omelette too much, as it makes it much harder to fold. Once the omelette is folded, you can brown it to your liking.

Trangia Pancakes: 

Ingredients:

  • 1 cup of flour
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 egg
  • 1 cup of milk
  • 2 tablespoons of vegetable oil
  • Optional: blueberries, chocolate chips, or other mix-ins

Instructions:

  1. Mix the flour, sugar, baking powder, and salt in a large bowl.
  2. In a separate bowl, beat the egg and then mix in the milk and vegetable oil.
  3. Pour the wet ingredients into the dry ingredients and stir until combined (don’t overmix!).
  4. If desired, mix in any optional mix-ins.
  5. Heat the trangia pan over medium heat.
  6. Spoon about 1/4 cup of batter onto the pan for each pancake.
  7. Cook until bubbles start forming on the pancake’s surface, then flip and cook for another minute or two on the other side.
  8. Serve with butter and syrup.

Trangia French Toast: 

Ingredients:

  • 2 slices of bread
  • 1 egg
  • 1/4 cup of milk
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of cinnamon
  • 1 tablespoon of butter
  • Optional: powdered sugar and syrup

Instructions:

  1. Beat the egg, milk, vanilla extract, and cinnamon together in a bowl.
  2. Dip both sides of each slice of bread in the egg mixture, ensuring it’s well coated.
  3. Heat the trangia pan over medium heat.
  4. Melt the butter in the pan.
  5. Place the coated bread slices in the pan and cook for a few minutes on each side until golden brown and cooked through.
  6. Sprinkle powdered sugar on top of the French toast, if desired.
  7. Serve with syrup.

Trangia Breakfast Hash: 

Ingredients:

  • 1 large potato peeled and diced small
  • 3 breakfast sausages, crumbled (removed from skin)
  • 1 onion, diced
  • Salt and pepper to taste
  • 1 tablespoon of vegetable oil
  • Optional: chopped bell peppers, mushrooms, or other vegetables

Instructions:

  1. Heat the trangia pan over medium heat and add the vegetable oil.
  2. Add the diced potatoes to the pan and cook until they soften and turn golden brown.
  3. Add the crumbled breakfast sausage and diced onion to the pan and continue cooking until the sausage is browned and the onions are tender.
  4. Add any optional chopped vegetables to the pan and cook until tender.
  5. Season with salt and pepper to taste.
  6. Serve hot.

If you like your breakfast hash a little spicy, add some cumin seed to the pan when cooking, then splash your favourite hot sauce over it when ready.

Trangia Breakfast Sandwich: 

Ingredients:

  • 1 English muffin, split in half
  • 1 egg
  • 2 Pork Sausages
  • Salt and pepper to taste
  • 1 slice of cheddar cheese
  • 1 slice of cooked bacon (optional)

Instructions:

  1. Toast the English muffin halves on the trangia pan.
  2. Beat the egg, salt, and pepper together in a bowl.
  3. Heat the trangia pan over medium heat and fry your sausage and bacon (if using).
  4. When cooked, remove and add in your eggs.
  5. Cook, stirring occasionally, until the eggs are scrambled and cooked through.
  6. Place the cheddar cheese on the scrambled eggs and let it melt.
  7. Place the sausage, egg and cheese (and bacon, if using) on one of the toasted English muffin halves.
  8. Top with the other half of the English muffin.
  9. Serve immediately.

Trangia Breakfast Burrito: 

Ingredients:

  • 1 large flour tortilla
  • 2 eggs
  • Salt and pepper to taste
  • 1/4 cup of cooked black beans
  • 1/4 cup of shredded cheddar cheese
  • Salsa and/or hot sauce to taste

Instructions:

  1. Beat the eggs, salt, and pepper together in a bowl.
  2. Heat the trangia pan over medium heat and add the egg mixture.
  3. Cook, stirring occasionally, until the eggs are scrambled and cooked through.
  4. Warm the tortilla on the pan for a minute or so.
  5. Place the scrambled eggs, black beans, and shredded cheese on the centre of the tortilla.
  6. Fold the sides of the tortilla inwards and then roll it up tightly, ensuring the filling is secure inside.
  7. Serve with salsa and/or hot sauce on top.

Camping Overnight Oats

Ingredients:

  • 1/2 cup of rolled oats
  • 1/2 cup of milk (or non-dairy milk)
  • 1/4 cup of plain Greek yoghurt
  • 1 tablespoon of honey or maple syrup
  • 1/4 teaspoon of cinnamon (optional)
  • Toppings of your choice (e.g. berries, sliced banana, chopped nuts)

Instructions:

  1. In a jar or container with a tight-fitting lid, combine the oats, milk, Greek yoghurt, honey or maple syrup, and cinnamon (if using).
  2. Stir well to combine all the ingredients.
  3. Add your desired toppings on top of the oat mixture.
  4. Secure the lid on the container and shake it gently to mix everything together.
  5. Place the container in a cooler; if cold enough, keep it inside your tent overnight.
  6. In the morning, stir the oats and add more milk if the consistency is too thick.
  7. Enjoy your delicious and nutritious camping breakfast!

Note: You can also make variations of this recipe by using different types of milk, yoghurt, sweeteners, and toppings based on your preferences and what’s available at your campsite.

Camping Porridge Recipe

Ingredients:

  • 1/2 cup of rolled oats
  • 1 cup of water (or milk)
  • Pinch of salt
  • Toppings of your choice (e.g. dried fruits, nuts, honey, cinnamon)

Instructions:

  1. Bring the water (or milk) to a boil in a small pot over a campfire or stove.
  2. Add the oats and salt to the pot and stir well.
  3. Reduce the heat to low and simmer for 5-10 minutes, occasionally stirring, until the porridge thickens and the oats are soft and tender.
  4. Remove the pot from the heat and let it sit for a minute or two to cool slightly.
  5. Add your desired toppings on top of the porridge.
  6. Serve the porridge hot, and enjoy your delicious and hearty camping breakfast!

Note: You can also make variations of this recipe by using different types of grains (such as quinoa or millet), adding spices or flavourings (such as vanilla extract or nutmeg), and adjusting the consistency by adding more or less water or milk.

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