For RV enthusiasts on the move, fueling up is imperative beyond the gas pump.
Tackling trails and new terrain takes energy best consumed during breakfast, preparing adventure seekers for the curves ahead. These simple, palatable recipes for RV cooking will help maximize time exploring the outdoors while keeping prep work and cleanup to a minimum.
- 1/2 cup milk (dairy-free alternatives also work well)
- 1/2 cup rolled oats
- 3/4 Tbsp chia seeds
- nut butter (optional)
- sweetener (optional)
Perhaps one of the easiest breakfast choices for early risers with limited RV space, overnight oats can be assembled up to two to three days in advance and served hot or cold.
- Mix the milk, oats and chia seeds in a small jar or bowl, adding more milk for saturated oats, or adding more chia seeds (or oats) to thicken. Hermes jars, with silicone gaskets and metal locking clamps, are recommended, preserving freshness and ensuring the oats are stored safely as wheels turn and mile markers pass. Add-ins such as nut butters can elevate the flavor profile and provide an additional source of protein. For the sweet tooth in tow, maple syrup or honey also pair well.
- Stir the mixture, making sure all the oats are soaked in milk. Cover and leave in the refrigerator overnight, allowing the oats to soften and flavors to fuse.
Omelette in a Bag
- 2 eggs
- 1 tsp water
- 2 Tbsp cheese
- 1 Tbsp onion or bell pepper, diced
- 1/4 cup of pre-cooked breakfast meat (ham, bacon, chorizo or chicken), diced
- salt and pepper
- additional toppings (broccoli, mushrooms, tomatoes, etc.)
- resealable zipper storage bags
An ideal menu item for larger groups with individual tastes, the omelette in a bag offers each traveler a customizable breakfast — without dishes piling. It’s also a fun, novel way to concoct a familiar dish over a campfire or RV stovetop.
- Bring a pot of water to a boil.
- Mix eggs and water in the bag, squeezing and mashing the ingredients after sealing.
- Open bag, add toppings and seal, removing air from the bag.
- Mash and mix.
- Place the bag in the boiling water, making sure to intermittently shift it around.
- Boil for 5 to 10 minutes, depending on preferred consistency.
- Remove from water, open bag and serve.
Campfire French Toast
- 1 loaf of bread
- 8 eggs
- 1/4 cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 cup sliced almonds
- 1 lb strawberries
- powdered sugar
- parchment paper
Feed the troops in one fell swoop with campfire French toast. In lieu of using pans for RV cooking, preparing this breakfast staple in parchment paper and foil makes for swift, post-meal tidying.
- Wash strawberries, then dice.
- Wrap the loaf of bread in parchment paper, then wrap loosely in foil so the bread slices split slightly open.
- Sprinkle half of the strawberries over the loaf, making sure to include fruit between slices; set aside the remaining strawberries.
- Add the almonds in a similar fashion as the strawberries.
- Whisk eggs, milk, vanilla and cinnamon into a custard. Pour the mixture evenly over the top of the loaf before wrapping the loaf with a top layer of foil to prevent leaking.
- Place over a campfire or grill on low-to-medium heat for roughly 40 minutes. If the bread appears soggy, continue cooking.
- Remove from heat, letting the loaf cool.
- Serve with sugar, syrup and the remaining strawberries.