Full English Breakfast – Camping Style


Our friends over in England know how to make a hearty breakfast. There are quite a few different ingredients in a typical full English breakfast you’d find in a restaurant, but doesn’t mean you can’t make it while out camping.

There is a way to make it easier while camping, and it tastes just a good, (even better if I say so myself.) What I do is incorporate all of the ingredients into a pan and use the eggs to fuse it. It makes it easy to cut and serve, and a lot less separate cooking pans to juggle.


  • Total Time: 20 minutes
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Yield:  4 servings


  • 4 good quality English pork sausages
  • 6 large eggs
  • 4 rashers smoked back bacon
  • 140g tinned mushrooms
  • 8 cherry tomatoes
  • A sprinkling of grated cheddar cheese
  • 1 tbsp chives, snipped
  • A pinch of salt and pepper to taste

English Breakfast Directions

  1. Heat a nonstick frying pan on a high heat.
  2. Start by cooking the sausages for a few minuntes.
  3. Add the bacon and flip occasionally until it starts to crisp.
  4. Tip in the mushrooms and continue to cook.
  5. After 5 mins or so, drain off all the excess fat and spread out the ingredients.
  6. Beat the eggs in a bowl and add seasoning.
  7. Add the eggs to the pan and move them around to fill any space, creating an omelette appearance.
  8. Gently fluff the eggs as they cook over a low heat until they start to set.
  9. Add the tomatoes, cheese and chives and cook for a couple more minutes.
  10. Slice up and serve.


If you’re hiking or using a lot of energy throughout the day, this will set up you for the day ahead. It’s easiest prepared on a larger stove with good windshields, like the Stansport Outfitter, or one of the other 2 burner stoves I’ve reviewed. If you have an oven/grill even better, you can finish the English breakfast off under the grill to give it a firmer hold.


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