Grilled Halloumi Breakfast Sandwich

Grilled Halloumi Breakfast Sandwich

 

Grilled Halloumi Breakfast Sandwich

This sweet & spicy breakfast has it all: fried cheese and egg, sandwiched between a sweet Hawaiian roll bun. This is a camping breakfast that will have you excited to roll out of your sleeping bag in the morning!
Servings 1 serving
Calories 651kcal

Ingredients

  • 1 large Hawaiian sweet roll (use the sandwich buns if you can find them)
  • 1 tablespoon butter or oil divided
  • 2 oz halloumi cheese sliced
  • 1 egg
  • 3 tablespoons mayo
  • 1 tablespoon Sriracha (more or less depending on your heat preference)
  • 1 scallion sliced or julienned
  • salt + pepper to taste

Instructions

  • Toast the sandwich buns either in your skillet or over a grill. Set aside.
  • Heat half the butter or oil in your skillet over medium high heat. Once melted, add the cheese. Fry on each side until golden brown in spots, about 3-4 minutes per side. Set aside. This step could also be done on a grill if you have one going. In that case, skip the butter/oil, and place the cheese directly on the grill.
  • Heat the remaining butter or oil over medium heat. Once melted, crack the egg into the skillet. Totally optional step: Once the whites begin to set, you can use a fork to mix up the yolk a bit so that it gets distributed throughout the egg a bit, so there will be yolk in every bite. Cook the egg for about 4 minutes, or until they are cooked to your preferred doneness.
  • While the egg is cooking, prep the spicy mayo. In a small bowl (or in a measuring cup), mix together the mayo and the Sriracha.
  • To assemble, spread the spicy mayo on each cut surface of the buns. Layer on the grilled halloumi, egg, scallions, and salt & pepper to taste.

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Grilled Halloumi Breakfast Sandwich

 

More Recipes:

More Cocktail Recipes:

Banana Bread Pancakes

Banana Bread Pancakes

 

Banana Bread Pancakes

Add some banana, walnuts, and a scoop of brown sugar and you can turn your ordinary pancakes into delicious, perfectly sweet banana bread pancakes.
Course Breakfast, Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 pancakes
Calories 152kcal

Ingredients

  • 3 bananas (the riper the better)
  • 2 eggs
  • cup whole milk
  • 2 cups flour
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts (toasted in a dry skillet if desired)
  • ghee butter, or coconut oil for the pan

Instructions

At Home

  • Add the flour, brown sugar, cinnamon, baking powder, and salt to a sealable bag or container and pack along with the rest of the ingredients.

At Camp

  • Place two bananas in a medium bowl and mash thoroughly with the back of a fork until fairly smooth. Crack the egg into the mixture and add in the milk. Beat the banana, egg, and milk together until smooth.
  • Add the dry ingredients to the bowl and mix until well combined with the wet ingredients. Don't overmix - some small lumps are OK. If the batter seems too thick, you can add an additional ¼ cup milk.
  • Heat a nonstick pan or well-seasoned cast iron skillet on your stove over medium-low to medium heat. Add a generous dab of ghee, butter, or coconut oil (especially if using cast iron!) and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and scatter some of the chopped walnuts on top. Cook for a few minutes until the top begins to bubble and the sides are set (2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
  • Repeat with the rest of the batter, adding more ghee or oil to the pan for each pancake as needed.
  • To serve, stack the pancakes and top with maple syrup or butter, sliced banana, and additional toasted walnuts. Enjoy!

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Banana Bread Pancakes

 

More Recipes:

More Cocktail Recipes:

Perfect Camp French Toast

Perfect French Toast

 

Perfect Camp French Toast

This recipe for classic French Toast is one you'll return to again and again!
Course Breakfast, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 148kcal

Ingredients

  • ½ lb loaf bread
  • 3 eggs
  • 1 cup milk
  • 2 tablespoons sugar plus more for sprinkling
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract optional
  • ¼ teaspoon nutmeg optional
  • 4 tablespoons butter for pan
  • Maple syrup & berries to top

Instructions

  • Cut the bread into 3/4" - 1” thick slices.
  • Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, cinnamon, nutmeg, vanilla, and sugar together, until thoroughly mixed.
  • Heat 4 tablespoon butter in a skillet over medium heat.
  • Dip a slice of bread in the egg and milk mixture and let it soak for about 10 seconds on each side. Let the excess drip off, sprinkle each side with additional sugar, and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.
  • Repeat with the rest of the bread, adding more butter to the skillet as needed.
  • Serve with maple syrup, fresh fruit, and a cup of hot coffee. Enjoy!

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Perfect French Toast

 

More Recipes:

More Cocktail Recipes:

Camp Cast Iron Frittata

Cast Iron Frittata

 

Cast Iron Frittata

This easy frittata can be customized to use whatever vegetables and cheese you have on hand. We love this flavor combination of tomatoes, basil, and gruyere!
Course Breakfast, Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 8 eggs
  • ½ cup milk
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons olive oil divided
  • 1 shallot sliced thin
  • 1 pint cherry tomatoes halved
  • ¼ cup basil chopped
  • ½ cup shredded gruyere cheese

Instructions

  • Prepare a campfire or charcoal for cooking.
  • In a medium bowl, beat together the eggs, milk, salt, and pepper until thoroughly blended. Set aside.
  • Heat 1 tablespoon oil in a 10” skillet over medium heat. Add the shallot and saute until soft and beginning to brown, 7-10 minutes.
  • Reduce the heat to medium-low by raising your campfire grate or moving the skillet to the cooler side of the grill. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid. Scatter a few embers across the lid.
  • Cook until the frittata has puffed up and the eggs are just set, about 15 minutes (check at 10 minutes to gauge progress, using heat proof gloves or a lid lifter to remove the lid).
  • Serve with additional cheese and basil if desired and enjoy!

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Cast Iron Frittata

 

More Recipes:

More Cocktail Recipes:

Camp Pineapple Upside Down Cake Foil Packets

Pineapple Upside Down Cake Foil Packets

 

Camp Pineapple Upside Down Cake Foil Packets

These Pineapple Upside-Down Cake Foil Packets are an old-fashioned favorite made easier with a shortcake dessert shell and then prepared into foil packets for a fun camping treat!
Course Dessert
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 1 serving
Calories 257kcal

Ingredients

Ingredients

  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • 1 whole pineapple ring
  • 1 whole maraschino cherry
  • 1 whole shortcake dessert shell
  • vanilla ice cream for serving optional

Instructions

  • Tear off a 12×12-inch square of nonstick aluminum foil.
  • Mound the brown sugar and butter in the center, followed by the pineapple slice and maraschino cherry. Top with the dessert shell, flat side up.
  • Fold in the sides of the foil and seal to form the packet.
  • Grill for 12-13 minutes over medium-high heat.
  • To serve, flip the cakes over. Top with a scoop of vanilla ice cream, if desired.

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Pineapple Upside Down Cake Foil Packets

 

More Recipes:

More Cocktail Recipes:

Dutch Oven Apple Pie

Dutch Oven Apple Pie

 

Dutch Oven Apple Pie

When it comes to camping desserts, this Dutch oven apple pie can’t be beat! With a flaky butter crust and soft tender apple filling, with this recipe you can enjoy the taste of freshly baked homemade apple pie right at your campsite.
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes
Servings 6 servings
Calories 357kcal

Ingredients

Crust

  • 1 cup AP flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 stick cold butter (1/2 cup)
  • 5 tablespoons ice cold water

Filling

  • 4 apples
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1 egg

Instructions

At Home: Make the Crust

  • Mix the flour, sugar, and salt together in a medium bowl. Cut the cold butter into cubes and add to the dry ingredients. Using your fingers or a pastry cutter, smear the butter into the dry ingredients until a crumbly dough forms. Incorporate the ice water into the dough, 1 tablespoon at a time, mixing with your hand, until it comes together into a moist-but-not-sticky ball.
  • Transfer the dough to a floured work surface and flatten the dough into a 6” disc. Cut the disc into four pieces. Stack the pieces on top of each other and then press down to combine them back into a single ball again. Repeat this process 2-3 times.
  • Form into a final disc, then tightly wrap or place it into an airtight container and place in the fridge. When packing for your camping trip, this dough should go directly from your refrigerator into your pre-chilled cooler.

At Camp: Assemble the Pie

  • Start your charcoals in a chimney starter.
  • Make the filling: peel, core, and slice apples into ⅛” - ¼” slices. Place the slices into a large mixing bowl or pot. Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside.
  • Prep the Dutch oven: Using parchment paper, create two “straps” and set them in the bottom of a 10" (4qt) Dutch oven in an “X”. Line the oven with a circle of parchment paper set over the straps.
  • Roll Out the Crust: Lightly flour a large cutting board and retrieve the dough from the cooler/refrigerator. Cut ⅔ of the disc and return the extra ⅓ to the refrigerator. Form the dough into a disc in your hands, allowing it to warm up ever so slightly.
  • Place the disc on the cutting board and using a rolling pin, hydroflask, or wine bottle whack the disc a few times, rotate a quarter turn and whack a few times again. Do a full rotation like this until the disc is compressed, circular, and expanded slightly. Then start rolling the dough, applying the most pressure in the center and let up as your roll towards the edges. After each roll rotate the dough a little bit, so you’re evenly spreading it.
  • Once the dough is about 2” larger than the bottom of your dutch oven (or roughly the size of parchment paper you cut out), place your rolling pin at one end, hold the edge to the pin, and slowly roll up your dough (so it is wrapped around the pin). Then unroll it into the Dutch oven.

Assemble the Pie:

  • Using a slotted spoon or pair of tongs, transfer the apple slices into the Dutch oven, making sure they are in as even of a layer as possible.
  • Retrieve the remaining ⅓ portion of dough from the refrigerator/cooler. Roll it out the same as before into a ~10” circle. This will be the top of the crust. You can use the Dutch oven lid as reference. Then, roll this dough up on the rolling pin and unroll it onto the top of the pie.
  • Pinch the top dough and bottom dough together to form a seal. You can wet your hands a little if the dough isn’t sticking. You want a good seal all the way around so to avoid a blow out and achieve a flaky crust.
  • In a small bowl, bear an egg until completely mixed. Brush the egg over the top of the pie. Use a knife to cut 4 slices in to your dough to allow steam to escape.

Cook the Pie:

  • Dump a layer of coals on the ground and place your Dutch Oven on top of it. Place two flat metal skewers across the top of the Dutch Oven and then place your Dutch Oven lid on top. Place the remaining coals on the Dutch Oven lid, favoring the outside rim over the center.
  • Immediately start a new batch of coals. Monitor the coal temperature periodically by hovering your hand over them. If you want to be able to hold your hand there for a 2-3 seconds but not more. Rotate the oven over the bottom coals and rotate the lid that contain the top coals to even out any unintentional hot spots. If you feel the heat start to drop on either the top or bottom, replenish with new coals.
  • Cook for about an hour, until the top of the pie looks golden brown, then remove the Dutch Oven from the heat.
  • Allow the pie to cool to “room” temperature before serving. Using the parchment straps, lift the pie out of the oven. Once cooled, cut into 6-8 slices and serve.

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Dutch Oven Apple Pie

 

More Recipes:

More Cocktail Recipes:

Campfire Banana Boats

Campfire Banana Boats

 

Campfire Banana Boats

These Banana Boats are stuffed with your favorite toppings, wrapped in foil, and cook right over your campfire for an easy, no-mess dessert!
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 179kcal

Ingredients

Classic Banana Boat

  • 1 banana
  • 2 tablespoons milk chocolate (chopped from bar or chocolate chips)
  • 8 mini marshmallows
  • 1 graham cracker square

Instructions

  • Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.
  • Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.
  • Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.
  • Unwrap banana and top with crushed graham cracker. Enjoy!

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Campfire Banana Boats

Notes

STRAWBERRY HAZELNUT: Banana + Strawberries + Nutella + Chopped Hazelnuts
SAMOAS: Banana + Chocolate Chips + Caramel Sauce + Toasted Coconut
DULCE DE LECHE: Banana + Chocolate + Dulce de Leche sauce + Coconut shreds
VEGAN: Banana + Dark Chocolate + Dandies Mini Marshmallows
PB & C: Banana + Peanut Butter + Chocolate Chips
HONEY GINGER: Banana + Honey + Candied Ginger + White or Dark Chocolate
BANANA SPLIT: Banana + Milk Chocolate + Marshmallows + Cherries
PECAN PRALINE: Banana + Pralines + Dark Chocolate

 

More Recipes:

More Cocktail Recipes:

Camp Dutch Oven Blueberry Cobbler

Dutch Oven Blueberry Cobbler

 

Dutch Oven Blueberry Cobbler

Delicious blueberry filling, a fluffy biscuit topping, and a dollop of whipped cream, this Dutch Oven Blueberry Cobbler is a perfect summer time camping dessert.
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 servings

Ingredients

Filling

  • 3 cups fresh Oregon blueberries
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • Juice & zest from ½ lemon about 1 tablespoon juice
  • 1 teaspoon ground cinnamon

Topping

  • 1 cup flour (140g)
  • ¼ cup sugar (60g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter cold
  • cup milk
  • Optional: whipped cream

Instructions

  • Combine the filling ingredients (blueberries, sugar, flour, juice and zest of half a lemon, cinnamon) in a bowl and toss to coat.
  • Place the blueberry mixture into a lined 4-qt Dutch oven.
  • To make the topping: combine flour, sugar, baking powder, and salt in the bowl and stir to mix. Add the butter and mix and mash with a fork or your hands until the flour and butter come together into pea sized pieces. Add the milk and stir to combine.
  • Drop the topping batter across the blueberries.
  • Cover the Dutch oven and place on a bed of 7 coals, adding 14 to the lid of the oven.
  • Cook for 40-45 minutes, giving the oven and lid a ¼ turn every 15 minutes and adding new coals if they die out, until the topping is golden brown.
  • Remove from the heat and set aside, uncovered, to cool a touch before serving with whipped cream.

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Dutch Oven Blueberry Cobbler

 

More Recipes:

More Cocktail Recipes:

Chicken Pad Thai

Chicken Pad Thai

 

Chicken Pad Thai

This chicken Pad Thai is easy to make on either a one or two-burner camping stove. Make the pad Thai sauce at home before your trip, or use store-bought sauce to keep things simple!
Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 571kcal

Ingredients

  • 7 oz Pad Thai noodles
  • 2 tablespoons sesame oil
  • 1 large chicken breast cut into cubes
  • 1 small onion diced
  • ¼ teaspoon salt
  • 2 eggs beaten
  • cup Pad Thai sauce store-bought, or see recipe below
  • ½ cup sliced green onions
  • ½ cup chopped cilantro
  • ¼ cup chopped peanuts

Pad Thai Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chili-garlic sauce or Sriracha
  • 1 tablespoon fish sauce

Instructions

  • Bring a pot of water to a boil. Once the water is boiling, turn off the heat and submerge the noodles for 8-10 minutes. Noodles are done when they are soft but “al dente.”
  • Meanwhile, heat 2 tablespoons sesame oil (or regular vegetable oil if that’s what you’ve got) in a skillet over medium. Once hot, add the chicken, onions, and salt. Saute until the chicken is cooked through and the onions are starting to brown.
  • Move the chicken to one side of the pan, lower the heat, then add the eggs to the skillet, stirring them frequently to scramble.
  • Once the noodles are done (see step 1), the chicken is cooked through, and the eggs are scrambled, use tongs to lift the noodles out of their soaking water. Add noodles to the skillet, then pour in the pad thai sauce. Stir to coat the noodles.
  • Top with green onions, fresh cilantro, and chopped peanuts. Enjoy!

Optional Step At Home (if you’re not using store bought pad thai sauce)

  • Combine all the sauce ingredients in a small, sealable jar or bottle and shake to combine. Pack in your cooler.

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Chicken Pad Thai

 

More Recipes:

More Cocktail Recipes:

Sausage Egg & Cheese Breakfast Sandwiches

Sausage Egg & Cheese Breakfast Sandwiches

 

Sausage Egg & Cheese Breakfast Sandwiches

These sweet & spicy breakfast sandwiches are the perfect in-hand meal to get your morning started off right.
Course Breakfast, Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 600kcal

Ingredients

SAUSAGE PATTIES

  • 1 pound ground pork
  • 2 teaspoons dried herbs: thyme rosemary, sage, etc
  • 1 teaspoon salt

SRIRACHA HONEY SAUCE

  • ½ cup honey
  • 2 tablespoons Sriracha

SANDWICH ASSEMBLY

  • 6 eggs
  • 6 slices cheese
  • 6 English muffins

Instructions

PREP THE SAUSAGES:

  • Mix the ground pork, herbs, and salt in a large bowl until thoroughly combined.
  • Form into 6 equal sized patties, keeping in mind that they will shrink slightly while cooking.

PREP THE SAUCE:

  • Combine the honey and sriracha in a small bowl and stir together. Set aside.

COOK:

  • Heat a griddle or skillet over your campfire or stove top. Once hot, place the sausages on the surface and cook until browned, 2-3 minutes.
  • Flip and cook the other side until browned, 2-3 minutes more. Meanwhile, cook the eggs as desired and toast the English muffins.

ASSEMBLE & SERVE:

  • Spread the Sriracha honey sauce on the English muffins, then layer with a sausage patty, egg, and slice of cheese. Serve & enjoy!

Be sure to check out the Drink Lab Store:

Cocktail Kits
Cocktail Shakers
Bar Tools
Whiskey Sets

Be sure to check out www.drinklab.org for thousands of Cocktails Recipes,
Mixed drink Recipes, Shot recipes, Punches, Mocktails, Smoothies and much more.

More Cocktail Recipes:

Sausage Egg & Cheese Breakfast Sandwiches

 

More Recipes:

More Cocktail Recipes: