If you follow me on insta you would have seen some pictures I posted from our recent & beautiful stay at the Cama Beach Cabins on Camano Island. When I visit a place as peaceful and untouched as that, I am always overwhelmed with the desire to preserve its beauty. That is why when I camp I try to do so as sustain-ably as possible! The less trash we bring with us, the less that is left behind. Though there were trash removal services at Cama Beach, I really didn’t want to take advantage of them and packed as green as possible.
One aspect of camping that always seems to be wasteful is meals. I don’t know this ever came about as a society, but campsite dining is as un-planet friendly as it could be! Ironic for a past-time that is all about nature and celebrating untouched wilderness if you ask me. All these single use items end up at the camp site… juice boxes, cliff bars, beer cans, plastic utensils, paper plates… so. much. trash. So, I made it my goal to pack a sustainable breakfast and post about it to inspire all of you to do the same!
Part of what I love about this breakfast is how easy it is too. I did all my prep at home and packed my pre-diced veggies in my glass snapware containers which fit awesome in my Yeti cooler. In the morning on the campsite I simply cooked in a single skillet then served up… no plates or utensils needed! There was no waste from our packaging, and no plates or utensils even needed.
Okay, here is what you need for easy skillet breakfast burritos for your campsite:
-cast iron skillet
-snapware or other storage container
-6 eggs (I usually pack 2 eggs per-person I am feeding, so adjust accordingly!)
-1/2 red bell pepper, diced
-1/2 green bell pepper, diced
-1/2 yellow or white onion, diced
-1/2 cup diced breakfast meat (I used some leftover sausages we had in the fridge.. you could use bacon, lunch meat, or just leave out all together!)
-1/2 cup grated cheese (I used Colby Jack)
-sprinkle of Johnny’s Seasoning Salt (approx 1/2 tsp_
The night before you leaving, do your veggie prep. Chop your peppers, onion, and meat (if desired). Place all your mix-ins inside your tupperware or snapware in the fridge and pack in your cooler the next day. I store my cheese separate from my veggies as it tends to get watery if all stored together. This recipe above feeds about 3-4 people, so simply double if you are serving more!
Once at the camp site and ready for breakfast, bust out your cast iron skillet. My hope is that you dont scrub your skillet and know a thing or two about how to season a skillet. If your skillet is nicely seasoned, you shouldn’t need butter or oil at all!
Warm your skillet over your campfire coals or burner. Simply crack your eggs into the skillet and stir in your veggies. Continue to stir so that your eggs scramble and your veggies come to temp. Sprinkle with seasoning salt (I like Johnny’s when camping because it has salt, garlic powder and pepper all in one! easier than remembering all the seasonings individually). Once your eggs are 85% – 90% cooked, mix in your cheese.
My husband doesn’t believe in cold tortillas, so if that is you too, take a second to warm them by placing over the skillet. Once warm, simply spoon in your desired amount of egg mixture, roll like a burrito, and hand to your hungriest camper! I like a dollop of sour cream down the middle of mine before rolling.
To make your campsite extra green, be sure to remember your Yeti mug (or any type of travel mug, Yeti is just my personal favorite) for your breakfast coffee too. A French Press is what I find to be the easiest and greenest way to make coffee while camping since you only need to heat the water and do not need a filter for your coffee!
Doesn’t this sound easy?! And honestly as a mom, not having dishes and utensils to clean up sounds awesome. So what about your family; is there a campsite breakfast you love? And after reading this, can you think of a way to make it but also reduce your waste? I would love to hear your inspiration!
X.O. – Abbey Co.
In case you don’t have the supplies at home, here are some suggestions…
A nice cast iron skillet is seriously such a camping essential – I couldn’t live without mine! This one linked below is actually pre-seasoned too, meaning natural non stick!
Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25″, Black
Johnny’s Seasoning Salt, No Msg, 42 Ounce
Okay and everyone seriously needs some Johnny’s Seasoning Salt in their lives! I have a big one just like this I leave in my camping box and will use it for years to come, haha.
By now I also expect you might be sick of me telling you to buy glass food storage containers like these… but seriously do it already! It is time to end using plastic bags and plastic wrap and go with something sustainable like these. I can’t tell you how much greener my kitchen has become since I grabbed my own set!
Prep Naturals Glass Meal Prep Containers – Food Prep Containers with Lids Meal Prep – Food Storage Containers Airtight – Lunch Containers Portion Control Containers Bpa-Free (5 Pack,30 Ounce)
Lastly, you can’t forget that sustainable campsite coffee! After breaking a few French Press beakers over the years, we are total fans of this stainless steel style press. It holds in the heat better and is super durable for traveling with! Don’t forget about something to drink your coffee out of too… I always use my Yeti mug camping because it holds the heat so well. If you use a paper cup, not only do you throw it out but your coffee gets cold super quick too, yuck!
Veken French Press Double-Wall 18/10 Stainless Steel Coffee & Tea Maker, Multi-Screen System, 2 Extra Filters Included, Rust-Free, Dishwasher Safe, (1L)
YETI Rambler 20 oz Stainless Steel Vacuum Insulated Tumbler w/MagSlider Lid, Black
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