Sausage, Egg, and Cheese Breakfast Sandwiches for Camping
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Breakfast sandwiches are one of my favorite camping breakfast ideas! These breakfast sandwiches have homemade fennel maple sausage patties topped with a fried egg and sharp cheddar cheese. They are simple and delicious! This breakfast is easy to scale up or down depending on your group size. Let’s get started!
How to Make Breakfast Sandwiches
For these breakfast sandwiches, we make homemade sausage patties at home before the trip.
If you prefer, you can buy pre-made sausage patties from the grocery store instead to make this camp breakfast even easier.
Make the Sausage Patties (at home)
To make the sausage patties you’ll combine the pork, maple syrup, fennel seeds, thyme, nutmeg, garlic, salt, and pepper in a bowl and mix to combine.
Form patties about the diameter of English muffins and store them in an airtight container in the cooler on top of the ice. Use pieces of parchment paper in between each patty so they don’t stick together.
Toast the Muffins & Cook the Sausage (At Camp)
In a cast iron pan over your camp stove, toast the English muffins then set them aside.
Next, add a little oil to the pan and cook the sausage patties for about 10 minutes on each side or until the internal temperature reaches 160°F.
Cook time will vary depending on how thick you formed the patties.
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Fry the Eggs
Once the sausage is fully cooked, set each patty aside on top of an English muffin, then cook the eggs.
Lastly, add a slice of cheese on top of each egg and let it melt. I usually loosely cover the pan with aluminum foil to help it along.
Once the cheese is melted and the egg is cooked to your liking, add it on top of the sausage patty and serve!
Sausage, Egg, and Cheese Breakfast Sandwich
Ingredients
Sausage Patties
- 1/2 pound ground pork
- 1/2 tbsp maple syrup
- 1/2 tsp fennel seeds
- 1/4 tsp dried thyme
- 1/8 tsp ground nutmeg
- 1 garlic clove (minced)
- 1/2 tsp salt
- fresh black pepper
Other Ingredients
- 4 English muffins
- 4 eggs
- 4 slices of sharp cheddar cheese
- 1/2 tbsp cooking oil or butter
Instructions
At Home
- Make the Sausage Patties: Combine the pork, maple syrup, fennel seeds, thyme, nutmeg, garlic, salt, and pepper in a bowl and mix to combine.
- Form patties about the diameter of English muffins and store them in an airtight container in the cooler on top of the ice.* Use pieces of parchment paper in between each patty so they don’t stick together.
At Camp
- Heat a cast-iron pan over medium heat on your camp stove. Toast the English muffins until golden and then set them aside.
- Next, add a little oil to the pan and cook the sausage patties for about 10 minutes on each side, or until the internal temperature reaches 165°F. Cook time will vary depending on how thick you formed the patties.
- Once the sausage is fully cooked, set each patty aside on top of an English muffin, then fry the eggs.
- Lastly, add a slice of cheese on top of each egg and let it melt. I usually cover the pan with aluminum foil to help it melt.
- Once the cheese is melted and the egg is cooked to your liking, add it on top of the sausage patty and serve!
Notes
More Camping Breakfast Ideas
Do you want even more easy camping breakfast ideas?
Make sure to check out these other tasty recipes below:
- Toasted Coconut Strawberry Pancakes
- The Ultimate Breakfast Burritos
- Bacon and Pepper Breakfast Quesadillas
I hope you enjoy a delicious breakfast and a relaxing morning at camp!
