In this video, Jaime shows how to cook 5 make-ahead breakfasts that are delicious and easy meals for you to bring on your next camping trip. Thanks for watching!

Breakfast Burritos (serves 4)
1 cup frozen tater tots
4 eggs
1/2 LB breakfast sausage
3/4 cup shredded cheddar cheese
Salt & pepper to taste
4 8-inch flour tortillas

Bake tater tots according to package instructions. Heat olive oil over medium-high heat in large skillet. Cook sausage for 4-5 minutes then transfer to a bowl. Combine eggs, milk, & salt in a bowl & whisk. Cook eggs over medium-high heat, gently scraping the bottom. Add cooked eggs to the bowl with the sausage. Add in cheddar cheese & cooked tater tots. Season to taste with salt/pepper & mix. Spread some of the filling mixture onto a tortilla. Wrap it up & place it seam-side down on the foil & wrap. Place in a Ziplock bag & freeze. To heat at camp, place foil-wrapped burritos on hot coals or grill grate until warm.

Egg Muffin Cups (serves 6)
5 eggs
1/4 LB cooked bacon, crumbled
1 cup grated cheddar cheese
1 tsp Italian seasoning
Salt & pepper to taste

Preheat oven to 400° F / 200° C. Break eggs into a bowl & beat with salt/pepper. Add in cheese, bacon, pepper, Italian seasoning, & stir. Divide the mixture into muffin cups. Bake until set (10-15 minutes). Let cool completely then individually wrap & store in the refrigerator. To reheat, throw the wrapped egg cups on a grill grate until warm.

Breakfast Casserole (serves 12)
Ingredients:
4 cups crusty bread, cubed
1 LB pork sausage, casings removed
1 tsp Italian seasoning
3/4 cup yellow onion
2 garlic cloves, minced
2 cups bell peppers
1 cup mushrooms
1 cup fresh spinach
12 eggs
Salt & pepper
2/3 cup milk
1 cup shredded cheddar cheese

Grease an oven-safe dish & arrange bread cubes on the bottom. Heat olive oil in a large skillet over medium heat. Add sausage and Italian seasoning, breaking up sausage as it cooks. Add onion, garlic, bell peppers, mushrooms, & spinach; cook 5-6 minutes. Spread cooked mixture in an even layer on top of bread. Whisk eggs, salt, pepper, milk, & cheese. Evenly pour over the sausage & veggie mixture. Cover the casserole with aluminum foil & refrigerate for at least 30 minutes, up to 24 hours. Preheat oven to 375° F / 190° C. Bake the casserole uncovered until a toothpick comes out clean (40-45 minutes). Let cool completely before storing in refrigerator. Reheat 25-30 minutes on the stove or over the fire.

Overnight Oats (serves 1)
Ingredients:
1/2 cup steel-cut oats
1/2 cup milk
2-3 tsp green yogurt
2-3 tsp peanut butter
Chia seeds
Blueberries
Optional: granola and honey for topping

Add oats & milk to a mason jar or small food container; stir until combined. Add Greek yogurt, peanut butter, & chia seeds; stir after each addition. Add blueberries & stir. Refrigerate for at least 8 hours. When ready to eat, top with granola, honey, or more fruit.

Banana Bread (serves 8)
Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup white sugar
1/2 cup butter, softened
3 ripe bananas
2 eggs
1 tbsp milk
1/4 tsp vanilla extract
Optional: 1 cup walnuts, 1/3 cup chocolate chips

Preheat oven to 325° F / 165° C & grease a loaf pan. Whisk together flour, baking powder, baking soda, & salt in a medium bowl; set aside. Beat sugar & butter with a mixer in a large bowl until smooth. Add bananas, mash with a fork, & mix until combined. Add eggs, one at a time, beating well after each addition. Stir in milk & vanilla. Stir in the flour mixture & optional ingredients until just incorporated. Do not over mix; this could result in an uneven bake or tough bread. Pour batter into the prepared loaf pan. Tap pan on the counter to release air pockets. Bake until a toothpick inserted comes out clean, about 75 minutes. Lest rest on the counter for 15-20 minutes. To reheat, set pan on grill grate or hot coals until warm or, slice & wrap individually with aluminum foil, then heat until warm.

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