Last week on Episode 3 of the RV Family Travel Atlas, we talked about how our mornings at the campground have changed over the years. We used to feel like authentic camping days had to begin with eggs, bacon, and pancakes.
But we soon realized that we liked to get out and about early, and we didn’t like the weight of a heavy breakfast dragging us down. So we adjusted our habits a bit and started eating things like yogurt, oatmeal, and peanut butter toast.
Over time I’ve added some breakfast menu items that have eventually turned into family favorites. Two of them, oatmeal bars and an egg casserole, can be made ahead of time and frozen. The other one, a smoothie, can be prepared in about 4 minutes flat.
Ham and Egg Casserole
I have been making this delicious dish for about 15 years now. It started out as something I would trot out for brunches and visiting house guests. After awhile it turned into our Christmas and Easter breakfast, perfect since it could be made the night before and required no effort in the kitchen on a busy holiday morning.
I have been trying to make better use of my RV oven, and recently it occurred to me that this would be a delicious campground breakfast, easy to make ahead, freeze, and then bake on demand. Here is the amazingly simple (and delicious!) recipe…
Ingredients:
Ham Steak cubed (I use Wegman’s 14 oz package, but the amount is flexible and to taste)
6 eggs
1 cup milk
1 tsp salt
1 cup grated cheese (we like a sharp cheddar)
1 loaf of Pepperidge Farm White Bread
Directions:
1. Beat together eggs, milk, and salt.
2. Cube the loaf of bread and spread out evenly in a greased casserole dish. Place cubed ham over bread.
3. Pour the egg mixture over the bread and sprinkle the cheese on top.
4. Cover with plastic wrap and foil and freeze until ready to use.
5. I take the casserole out of the freezer the night before and then bake in a 375 degree oven for 40 minutes or until the egg looks set.
Serve hot out of the oven with fresh fruit. Leftovers reheat well.
Oatmeal On The Go Bars
A friend of mine shared this recipe from Weelicious.com and it has become a family favorite. I love that these oatmeal bars can be made ahead of time, baked,cooled, and frozen. I also love that you can basically add any assortment of fruits, nuts, and seeds to mix things up a bit.
My standby is cranberries and walnuts, but the boys often convince me to add in some chocolate chips. Last time I chopped up some dried pineapple and everyone loved the new Caribbean flavor.
Visit the Weelicious.com website for the recipe.
Smoothies
Look, I know a lot of people get all creative with their smoothies and that’s great. But my boys are happiest when I keep the flavor profile simple. They used to fall for that ‘hide the green stuff‘ nonsense, but not anymore.
It took me a little while to realize the value in bringing the blender on the road, but now I wouldn’t leave home without it. Here is what I throw in for the fastest road breakfast possible…
1. 1/2 quart plain Stonyfield yogurt and 1/2 quart vanilla Stonyfield yogurt
2. 3 bananas
3. fresh strawberries, blueberries, and raspberries
4. Mix, place in Foogo Stainless Steel Straw Bottle, and relax. Breakfast is served.
I am always up for new ideas, so if you have any simple, make ahead breakfasts, please share below. We are definitely in the market for next season’s family favorites…
