Try our camping breakfast idea, then check out our campfire cocktail and campfire stew, plus check out more camping recipes and BBQ ideas.

Can't survive camping without coffee? Read Celeste Wong's lowdown on how to make coffee while camping, so you can enjoy a barista-like drink anywhere you like.


  • 1 tbsp vegetable oil, plus a drizzle
  • 4 chipolata sausages
  • 4 rashers bacon
  • 4 large mushrooms, sliced or torn into pieces
  • 400g tin cannellini beans, undrained
  • 400g tin plum tomatoes
  • 1 tsp garlic granules
  • ½ tsp dried thyme
  • 1 tsp smoked paprika
  • 1-2 tsp brown sugar
  • a few dashes Worcestershire sauce
  • a few dashes (optional) Tabasco
  • 2 eggs


  • STEP 1

    Put a skillet or heavy-based, deep frying pan on a trivet, grate or tripod over the medium flames of a campfire. Or, put the skillet in the cooler coals of a barbecue if you feel comfortable doing so, but make sure the handle is easily accessible and heatproof so you can remove it quickly if the pan gets too hot. Alternatively, cook on the hob over a medium heat.

  • STEP 2

    Heat the oil in the skillet, then fry the sausages for 5 minutes until golden. Push the sausages to one side, add the bacon to the other and cook until golden and crisp. When both the sausages and bacon are cooked through, remove them to a plate.

  • STEP 3

    Add the mushrooms and a drizzle more oil to the pan, and fry, scraping up any bacon fat, until golden. Remove to the plate with the sausages and bacon. Tip the cannellini beans and the liquid from the can into the pan along with the plum tomatoes, garlic and thyme. Bring to a simmer, breaking up the tomatoes roughly with a spoon. Move the pan closer to the flames or turn up the heat, if needed, to reach a simmer. Add the paprika, sugar, worcestershire sauce and some seasoning, and simmer for 10-15 minutes or until the beans have reduced slightly and thickened.

  • STEP 4

    Nestle the sausages into the beans, make two gaps in the mixture using the back of a spoon, and crack in the eggs. Cover with foil, a tray or the pan lid and cook for 5-8 minutes or until the eggs have set. Top with the bacon and serve with extra worcestershire sauce and a few dashes of Tabasco, if you like.


Garlic granules and dried thyme are campfire essentials. They’re kept at room temperature, which means more space in your cool box for drinks, and no preparation means no garlicky fingers. If you’re cooking at home, feel free to use fresh herbs and garlic, but for outdoor skillet breakfasts, dried herbs are much easier. If needed, make a small parcel of measured-out herbs so you don’t have to measure anything fireside.

Love cooking outdoors? Check out our ultimate guide to barbecuing

A BBQ with charcoal, a flame and chicken pieces on top


Anna Glover profile
Anna GloverSenior food editor

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