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Hearty and filling recipes to fuel your outdoor adventure

A Farmer's Breakfast

  • Camp Breakfast6 Slices of bacon, diced
  • 1 Tbsp of butter or margarine
  • 1/2 Tbsp medium sized green pepper, finely chopped
  • 1 Small onion, chopped
  • 2 Medium potatoes, cooked and chopped
  • 4 Eggs
  • 1 cup of milk
  • 1/2 tsp salt
  • Pepper to taste


Fry bacon slowly in frying pan. Pour off some of the rendered fat and replace with butter. Add green pepper, parsley and onion. Cook until just starting to brown, then add potatoes (or brown them with onion if you prefer). Stir frequently to prevent burning. Beat the eggs and season with salt and pepper. Pour egg mixture into frying pan, stir just enough to incorporate evenly, then cook over low heat to simmer until set. Cut into wedges and serve hot. Serves 4. 1

Stewed Fruit


  • One package of mixed evaporated fruit
  • 1⁄4 teaspoon cinnamon
  • 2 heaping teaspoons of white or brown sugar or honey (you can substitute sugared cherry or apple-flavored drink crystals).

Place fruit, sugar, cinnamon, and enough water to cover the fruit into a small pot with tight-fitting cover. Bring to a boil and simmer for fifteen minutes or until fruit is tender. 2

Camp Omelet Farm fresh eggs


  • Eggs
  • Cheese
  • Onion and/or green pepper (optional)

Beat the eggs and pour a thin layer into a hot, greased skillet. Salt and pepper to taste, add diced onion and/or green pepper, and lay thin slices of cheese on top. Cover immediately and cook on low heat for about a minute, then flip half the egg over to sandwich the cheese and veggies inside. Cover and cook another half minute or so. Optional: top with spicy salsa or Cajun hot sauce. 2

Protein-Power Cereal

Bag together:

  • 1 cup Quick oatmeal
  • 1/3 cup Toasted Wheat Germ
  • 1/3 cup Chopped roasted peanuts
  • 1/4 cup each; raisins, dried apples or apricots, sunflower seed kernels, chopped
  • 1/2 cup instant dry milk
  • 1 Tbsp date sugar

Either add 1-1/2 cup cold water to mix and eat OR add mix to 2 cups boiling water, stir and simmer gently for 2 minutes. Serves 3.1

Easy Orange Muffins

 orange muffins

Recipe and photo from the book Knack Car Camping for Everyone, by Bill and Mary Burnham; photographs by Stephen Gorman. Copyright © 2009 by Morris Book Publishing, LLC. Used by permission of FalconGuides, a division of Globe Pequot Press.

Pita Melt and Egg McPita

Ingredients (per person)

  • One pita (Mediterranean pocket bread)
  • Two or three slices of Canadian or regular bacon
  • Slab of good cheese

Fry the bacon and set it aside. Leave a hint of bacon grease in the skillet. Place an unsliced pita bread into the low-heat skillet, top with thin-sliced or fresh-grated cheese and cooked bacon, and cover for fifteen seconds. Then crack the cover and add a dash of water to the hot skillet. The steam will melt the cheese (it takes less than thirty seconds) and moisten the pita.

Fold the pita bread over, sandwich style, top with salsa, and serve immediately. You can also make an "Egg McPita" by adding a scrambled or over-medium fried egg to the sandwich. You may substitute fried summer sausage, ham, or salami for the bacon.

Note: Plastic bagged pita bread (at most supermarkets and all Greek food stores) keeps at least two weeks in summer. Hard cheeses like Cheddar or Colby may last a month. Just trim away any surface mold that appears.1

Cinnamon Burritos, Brown Sugar-Stewed Apples, and Smoked Pork Sausage

Ingredients (per person)

  • One giant tortilla
  • Three tablespoons brown sugar
  • 1⁄4 teaspoon cinnamon
  • Dehydrated apples (every supermarket has them)
  • Liquid margarine
  • Smoked pork sausage.


You'll need one pot to boil the sausage, another to boil the fruit. To the fruit, add brown sugar and cinnamon to taste. The fruit will only absorb so much sugar, so there’s no need to measure.

When the water boils, give the fruit a stir, then remove the pot from the heat and set it on an insulated pad. Add a cozy cover and allow the fruit to stew for ten minutes.

Evenly distribute a generous amount of liquid margarine, brown sugar, and cinnamon on the face of each tortilla. Roll to form burritos. Place burritos folded seam down on a warm pan, lightly oiled with liquid margarine. (You can cook six burritos at a time in a 12-inch skillet.) Cover and fry at low heat for twenty seconds, then turn the burritos (use bamboo tongs) and add a dash of water to steam. Cook for thirty more seconds, then serve.

Can you taste it? A cinnamon-roll burrito, oozing with melted brown sugar and hot cinnamon-flavored margarine, covered with sweet steaming apple slices, served with a side of smoked sausage. Bush breakfasts don’t get much better than this! 1

Tasty Camp Beverages

Use fresh, fine-ground coffee. Bring water to a boil, then remove the pot from the heat. Add one tablespoon of coffee per cup to the pot. Stir once, cover the pot, and set it aside for about three minutes. Some cooks add a dash of cold water to settle the grounds, but this is unnecessary and simply cools the brew.

Tip: For gourmet coffee, try adding 1⁄4 teaspoon of cinnamon and/or a splash of almond extract to 8 cups of ­ coffee water.1


1From Falcon Guides Cooking In The Outdoors by Cliff Jacobson Copyright (c) 1999 by Morris Book Publishing, LLC Used by permission of FalconGuide.

2From the book Basic Illustrated Cooking in the Outdoors, by Cliff Jacobson. Copyright © 2008 by Cliff Jacobson. Used by permission of FalconGuides, a division of Globe Pequot Press.

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