Who said camping breakfast couldn’t be fancy? These BBQ Pulled Pork English Muffin Camping Breakfast Sandwiches are ridiculously easy and gourmet to boot.
This post is brought to you in collaboration with the National Frozen & Refrigerated Foods Association.
It’s spring friends and that means one simple thing…it’s camping season! We have been slowly working our way through the winter clutter and part of our spring cleaning is to get the camper trailer ready for summer adventures. Even if it’s too chilly to have a full camp out here in Oregon still with three little ones…we just had to get out and make a camping breakfast happen.
The trick to car camping food is to keep it super simple and this recipe is just that. We use leftover BBQ pulled pork from the night before which gets slow cooked over the campfire. If you aren’t feeling up to watching a pot on the stove for a few hours while you roast marshmallows, you can totally make the pulled pork at home and pack it in too.
Crisp up your Bay’s English Muffins (I’m currently obsessed with the sourdough English muffins) with a bit of butter in your cast iron skillet.
Then reheat your pulled pork in your skillet.
And finally, toss on your eggs until they are just set and still runny.
Combine all of this into one glorious breakfast sandwich with a slice of cheddar cheese, wrap in a foil packet and toss them onto the grate for just a few minutes.
Prepare to have your mind blown by this tasty camping breakfast sandwich.
It’s sweet and smoky bbq drippy egg goodness. Seriously one of the most delicious things that you can eat while you are camping. The kids were all over it and declared it the best idea for breakfast ever.
Pour yourself a steaming mug of coffee or hot chocolate along with this delicious camping breakfast sandwich and you’ve got yourself crisp camping morning heaven right here!
Be sure to visit http://www.easyhomemeals.com/ for more incredible recipes!
Camping Breakfast Sandwich
- 4 Bay’s Sourdough English Muffins
- 2 cups leftover BBQ pulled pork
- 4 eggs
- 4 slices cheddar cheese
- Butter to crisp up the muffins
- In a medium cast iron saucepan, crisp up the english muffins with a bit of butter until golden and crispy. Set aside.
- Reheat leftover pork in skillet and set aside.
- Fry eggs.
- Fill english muffin with ½ cup pulled pork, runny egg and a slice of cheddar cheese. Wrap in foil and place over fire until cheese is melted.