Four Campground Favorites: Breakfast, Lunch, Dinner & Dessert From the Ultimate Campground Cookbook

Ingredients

• •6 large eggs
• •1 lb of breakfast sausage (bulk or links cut into rounds)
• •4 medium potatoes, diced small (prep at home)
• •1 bell pepper, diced (any color)
• •1 small onion, diced
• •1 cup of shredded cheddar cheese
• •2 tablespoons of olive oil
• •1 teaspoon of garlic powder
• •1 teaspoon of paprika
• •Salt and pepper to taste

Step-by-Step Instructions

1. 1Heat olive oil in your cast iron skillet over medium heat on your camp stove or campfire grate.
2. 2Add diced potatoes to the skillet in a single layer. Season with garlic powder, paprika, salt, and pepper. Cook without stirring for 5 minutes until the bottoms are golden and crispy.
3. 3Stir the potatoes and push them to the outer edges of the skillet. Add sausage to the center.
4. 4Cook sausage, breaking it apart as it browns, about 5 minutes.
5. 5Add diced bell pepper and onion. Stir everything together and cook another 3-4 minutes until vegetables are softened.
6. 6Create 6 small wells in the mixture and crack one egg into each well.
7. 7Cover the skillet with a lid or a sheet of foil. Cook 4-5 minutes until egg whites are set but yolks are still slightly runny (or cook longer if you prefer fully set yolks).
8. 8Remove from heat, sprinkle generously with shredded cheddar, and let the cheese melt for 1 minute.
9. 9Serve directly from the skillet.

Ingredients

• •8 medium flour tortillas
• •2 cups shredded Mexican blend cheese
• •1 cup cooked shredded chicken
• •½ cup black beans, drained and rinsed
• •½ cup corn, drained
• •¾ cup cooked pulled pork
• •¼ cup barbecue sauce
• •1 tomato, sliced or diced
• •½ cup shredded mozzarella
• •¼ cup fresh basil leaves or pesto
• •Cooking spray or 1 tablespoon oil for skillet
• •Sour cream and salsa for serving

Step-by-Step Instructions

1. 1Heat your cast iron skillet over medium heat. Spray with non-stick cooking spray.
2. 2Place one tortilla flat in the skillet.
3. 3Spread your chosen fillings evenly over one half of the tortilla.
4. 4Fold the empty half over the filled half to create a half-moon shape.
5. 5Cook 2-3 minutes until the bottom is golden and crispy. Flip carefully.
6. 6Cook another 2 minutes until the second side is golden and cheese is fully melted.
7. 7Remove from skillet and slice into wedges.
8. 8Serve with sour cream and salsa.

Ingredients

• •2 lbs ground beef
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 cans (15 oz each) kidney beans, drained
• •1 can (15 oz) black beans, drained
• •2 cans (28 oz each) crushed tomatoes
• •2 tablespoons tomato paste
• •1 cup beef broth
• •2 tablespoons chili powder
• •1 tablespoon cumin
• •1 teaspoon smoked paprika
• •1 teaspoon oregano
• •½ teaspoon cayenne pepper
• •Salt and pepper to taste
• •2 tablespoons olive oil

Step-by-Step Instructions

1. 1Heat olive oil in your Dutch oven over medium-high heat on the camp stove or campfire grate.
2. 2Add ground beef and cook, breaking apart, for 7-8 minutes until fully browned. Drain excess fat.
3. 3Add onion and cook 4-5 minutes until softened. Add garlic and cook for 1 more minute.
4. 4Add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir to coat everything. Cook 1-2 minutes until spices are fragrant.
5. 5Add tomato paste and stir to combine. Cook for 2 minutes.
6. 6Pour in crushed tomatoes and beef broth. Stir well.
7. 7Add all beans and stir everything together.
8. 8Bring to a boil then reduce to a low simmer.
9. 9Cover and cook for 30-35 minutes, stirring every 10 minutes, until chili is thick and deeply flavorful.
10. 10Season generously with salt and pepper.
11. 11Ladle into camp bowls and top with your chosen toppings.

Ingredients

• •2 cans (29 oz each) sliced peaches in syrup, drained — reserve syrup
• •½ cup brown sugar
• •1 teaspoon cinnamon
• •½ teaspoon nutmeg
• •1 tablespoon lemon juice
• •2 cups all-purpose flour (pre-measured and bagged)
• •¼ cup sugar
• •1 tablespoon baking powder
• •½ teaspoon salt
• •½ cup cold butter, cut into small pieces
• •¾ cup milk
• •1 teaspoon vanilla extract

Step-by-Step Instructions

1. 1Prepare charcoal briquettes — approximately 8-10 underneath and 10-12 on the lid.
2. 2Combine drained peaches, brown sugar, cinnamon, nutmeg, and lemon juice in the Dutch oven. Stir gently to combine. Add ¼ cup of the reserved peach syrup.
3. 3In your mixing bowl combine pre-measured flour, sugar, baking powder, and salt.
4. 4Cut cold butter into the flour mixture using your fingers until it resembles coarse crumbs.
5. 5Add milk and vanilla. Stir until just combined — do not overmix.
6. 6Drop biscuit batter by large spoonfuls over the peach filling — don't spread it, just drop it in rough mounds. It will spread and join during baking.
7. 7Place lid on Dutch oven. Set over bottom briquettes and add top briquettes to the lid.
8. 8Bake 35-40 minutes rotating Dutch oven and lid every 10 minutes until biscuit topping is golden brown and cooked through and filling is bubbling at the edges.
9. 9Check doneness by inserting a toothpick into the center of a biscuit mound — it should come out clean.
10. 10Serve warm directly from the Dutch oven with vanilla ice cream or whipped cream.