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5-Ingredient Make Ahead Camping Breakfast Casserole

By Ethan Carter · Page 2 of 3

Eggs and Whole Milk

The ratio is 8 eggs to 1 cup whole milk. This gives a soft, creamy curd. Whole milk is best; skim or 2% will make the casserole drier. If you only have plant-based milk, choose unsweetened oat milk—it has a similar thickness. Whisk until the mixture is frothy; that incorporates air for a lighter bake.

Sharp Cheddar Cheese

Sharp cheddar brings the most flavor per ounce. I shred it myself from a block—pre-shredded cheese has anti-caking agents that can make the casserole grainy. Two cups is enough for a gooey, golden crust. For a different taste, try smoked gouda or pepper jack.

Bread

Six slices of white or whole wheat bread, torn into 1-inch pieces. Day-old bread works best because it's drier and soaks up the egg mixture without turning to mush. If you're gluten-free, use your favorite GF bread or substitute 1 cup frozen hash browns (thawed and patted dry).

Step-by-Step: Prep at Home

  1. Cook the sausage in the skillet until browned. Drain and let cool.
  2. Whisk eggs and milk in a large bowl until frothy.
  3. Stir in cheese, bread, and sausage until combined.
  4. Pour into the greased skillet. Cover with foil and refrigerate at least 2 hours (or overnight).

That's it. The foil keeps the casserole from drying out and prevents spills in the cooler. If you're using a foil pan, place it on a baking sheet for stability.

Baking at Camp: Stove, Grill, or Fire

Camp Stove

Set the stove to medium-low. Place the covered skillet on the burner. Cook 20 minutes, rotating the pan every 5 minutes. Uncover and cook 5 more minutes until the top is golden and the center is set. If the bottom starts to burn before the top is done, lift the pan slightly with a metal spatula to reduce heat.

Campfire or Grill

For a campfire, use a Dutch oven. Place 8-10 hot coals on the lid and 6-8 underneath. Cook 20 minutes covered, then remove the lid and cook 5 minutes. For a grill, set it to medium indirect heat (around 350°F). Place the covered skillet on the grate and cook 20-25 minutes, then uncover for 5 minutes.