16 High Protein Breakfast For You

1. Foil-Packet French Toast 

Delicious Foil Packet French Toast is an excellent breakfast for your camping trip. Serves 2 | Prep. Time 13 min / Cooking time 24 min 

Ingredients 

• 3 large eggs 
• 2 tablespoons granulated sugar 
• 1 cup whole milk 
• ½ pound bread loaf, cut into 1-inch pieces 
• ¼ teaspoon kosher salt 

Directions 

1. Prepare your campfire or coals. 
2. In a medium mixing bowl, beat the eggs. 
3. Add the milk, sugar, and salt. Whisk until smooth.
4. Add the bread cubes to the egg mix-ture. Toss until well-coated and the liquid has been absorbed.
5. Take a large sheet of aluminum foil, followed by a somewhat smaller sheet of parchment paper. Place the parchment paper on the foil, and transfer the bread cubes onto the parchment paper, keeping them in one layer. 
6. Cover the bread cubes with another piece of parchment paper and foil. Crimp the edges together to make a packet. 
7. Place the packet on the campfire grill or grate. Cook over medium heat for 10 minutes per side. 
8. Remove the packet from the grill and open it carefully. 
9. Top the French toast with maple syrup and serve. 

Nutrition per serving

Calories 328, fat 10 g, carbs 42 g, sugar 6 g, Protein 12 g, sodium 588 mg

2. Tomato Basil Frittata 

You can personalize this simple frittata by utilizing any vegetables and cheese you have on hand. One tasty mixture includes basil, tomatoes, and Gruyere. 

Serves 4 | Prep. Time 10 min / Cooking time 10-12 min

Ingredients 

• 8 large eggs 
• ½ cup Swiss cheese, shredded 
• ¼ cup fresh basil, chopped 
• 2 cups cherry tomatoes, halved 
• ½ cup whole milk 
• 2 tablespoons olive oil 
• ¼ teaspoon freshly ground black pepper 
• ½ teaspoon sea salt 

Directions 

1. Prepare your campfire or coals. 
2. In a medium mixing bowl, whisk together the eggs, milk, black pep-per, and salt until well-blended. 
3. Add the basil, tomatoes, and cheese. Stir until well-combined. 
4. Heat the oil in a 10-inch skillet over medium heat.
5. Once the oil shimmers, add the egg mixture, cover, and cook over medium-low heat until the mixture has puffed up and the eggs are set, about 10-12 minutes. 
6. Serve warm. 

Nutrition per serving 

Calories 274, fat 20 g, carbs 5 g, sugar 4 g, Protein 16 g, sodium 421 mg

3. Healthy Apple Chia Oatmeal 

Apple chia oatmeal is your best choice for a healthy breakfast. 

Serves 2 | Prep. Time 5 min / Cooking time 10 min

Ingredients 

• 1 cup rolled oats 
• 2 tablespoons maple syrup 
• 2 tablespoons chia seeds 
• ¼ teaspoon all spice 
• 1 medium apple, peeled, cored, and cut into 
• ½-inch cubes 
• 2 cups water 
• Pinch of kosher salt 

Directions 

1. Add the water and salt to a medium pot. Bring to a boil over a camping grate. 
2. Add the oats to the boiling water. Simmer for 5 minutes. 
3. Add the maple syrup, allspice, and apple. Cook until tender, about 5 minutes, stirring frequently. 
4. Top with the chia seeds and serve.

Nutrition per serving 

Calories 335, fat 7 g, carbs 67 g, sugar 3 g, Protein 8 g, sodium 92 mg

4. Cheesy Egg Breakfast Bake 

Cheesy Egg Breakfast Bake is a delicious breakfast casserole made with eggs, cheese, and cooked sausage. 

Serves 4 | Prep. Time 10 min / Cooking time 40-45 min

Ingredients 

• 6 large eggs 
• ½ cup cheese of your choice, shredded 
• ½ bell pepper, cored, seeded, and diced 
• 1 cup hash browns, diced 
• ½ pound Italian sausage, cooked 
• Freshly ground black pepper, to taste 
• Kosher salt, to taste 
• Material Aluminum plate 

Directions 

1. Prepare your campfire or charcoal BBQ. 
2. Add the diced hash browns to the aluminum foil pie plate. 
3. In a medium mixing bowl, combine the eggs, cheese, cooked sausage, bell pepper, black pepper, and salt.
4. Pour the egg mixture over the hash browns. 
5. Place the pie plate on a campfire grill or grate. Cook over medium heat until the eggs are set, about 40-45 minutes. 
6. Serve warm. 

Nutrition per serving 

Calories 452, fat 32 g, carbs 15 g, sugar 2 g, Protein 24 g, sodium 777 mg

5. Delicious Bacon Quiche 

Dutch oven Bacon Quiche is a savory dish made with bacon, eggs, cheese, and a crust, all cooked in a Dutch oven. 

Serves 6 | Prep. Time 10 min / Cooking time 45 min

Ingredients 

• 6 large eggs 
• ½ package refrigerated pie crust 
• ¾ cup sour cream 
• 3 cups Monterey Jack cheese, shredded 
• 1 pound bacon, cooked and crumbled 
• ½ teaspoon freshly ground black pepper 
• ½ teaspoon kosher salt 

Directions 

1. Prepare your campfire or coals. 
2. Spray a 10-inch Dutch oven with cooking spray. 
3. Place the Dutch oven over the hot coals for preheating. Place 8 hot coals underneath the pot and 13 coals on top of the lid. 
4. Fit the pie crust into the bottom of the prepared Dutch oven. Bake for 5 minutes.
5. Sprinkle the bacon and shredded cheese over the crust. 
6. In a medium mixing bowl, whisk together the eggs, sour cream, pep-per, and salt. Pour the mixture over the bacon and cheese mixture. 
7. Bake the quiche for 40 minutes or until the center is set. 
8. Cut into wedges and serve. 

Nutrition per serving 

Calories 757, fat 59 g, carbs 4 g, Protein 48 g, sodium 2334 mg

6. Tasty Country Breakfast 

This 7-Layer Dutch oven Country Breakfast is a hearty, flavorful breakfast with seven layers of ingredients. 

Serves 6 | Prep. Time 10 min / Cooking time 45 min

Ingredients 

• 12 large eggs, lightly beaten 
• 1 (12-ounce) can biscuit dough 
• 2 cups cheddar cheese, shredded 
• 30 ounces frozen shredded potatoes 
• 32 ounces ground sausage 
• Freshly ground black pepper, to taste 
• Kosher salt, to taste 

Directions 

1. Prepare your campfire or coals. 
2. Add the ground sausage to the bowl oven. 
3. Place the pot over the hot coals. Cook the sausage until browned. Take it the Dutch oven from the heat. 
4. Add the hash browns and eggs over the sausage.
5. Sprinkle the cheese evenly over the eggs.
6. Sprinkle the biscuit dough all over the cheese layer. 
7. Cover the Dutch oven with a lid. Place 10 hot coals underneath the pot and 14 on top of the lid. Cook for 45 minutes. 
8. Serve warm. 

Nutrition per serving 

Calories 943, fat 66 g, carbs 35 g, sugar 2 g, Protein 46 g, sodium 1879 mg

7. Hearty Dutch Oven Breakfast 

This Hearty Dutch Oven Breakfast is another filling and satisfying Dutch oven meal. 

Serves 8 | Prep. Time 10 min / Cooking time 40-45 min

Ingredients 

• 12 large eggs, lightly beaten 
• 1 pound ground sausage 
• 4 small sweet potatoes, cooked and chopped 
• 2 cups shredded cheddar cheese 

Directions 

1. Prepare your campfire or coals. 
2. Add the sausage to the Dutch oven. Put the bowl oven over the coals and cook it the sausage until browned. Remove the pot from heat. 
3. Add the cooked sweet potatoes over the sausage.
4. Pour the beaten eggs over the sweet potatoes. 
5. Cover the entire mixture with the shredded cheese.
6. Cover the Dutch oven with a lid. Place 8 hot coals underneath the pot and 17 on top of the lid. Cook for 40-45 minutes. 
7. Serve warm. 

Nutrition per serving 

Calories 489, fat 32 g, carbs 21 g, sugar 1 g, Protein 27 g, sodium 323 mg

8. Best Monkey Bread 

Monkey bread is a sweet, sticky breakfast pastry that’s made by coating small pieces of dough in cinnamon sugar. 

Serves 8 | Prep. Time 10 min / Cooking time 30-35 min

Ingredients 

1. 1 stick unsalted butter, melted 
2. 3 tablespoons ground cinnamon 
3. ½ cup brown sugar 
4. ½ cup granulated sugar 
5. 2 rolls pre-made buttermilk biscuits, cut into bite-sized pieces 

Directions 

1. Prepare your campfire or coals. 
2. Line a Dutch oven with foil and spray it with cooking spray. 
3. Add the sugar, cinnamon, and brown sugar to a large Ziplock bag. Shake well to combine. 
4. Add the biscuit pieces to the Ziplock bag with the sugar mixture. Toss until well-coated. 
5. Add the biscuit pieces to the prepared Dutch oven.

9. Breakfast Veggie Quiche 

Serves 8 | Prep. Time 15 min I Cooking time 30-35 min 

Ingredients 

• 1 sheet frozen puff pastry, thawed 
• 6 large eggs 
• ½ cup heavy whipping cream 
• ¼ cup whole milk 
• ½ teaspoon garlic salt 
• ¼ teaspoon freshly ground black pepper 
• ½ teaspoon dried parsley 
• ½ teaspoon onion powder 
• ¾ cup parmesan cheese, grated 
• 11 cups cheddar cheese, shredded 
• 1½ to 2 cups leftover vegetables (such as asparagus, tomatoes, zucchini, broccoli, potatoes, butternut squash, kale, spinach, leeks, artichoke hearts, and mushrooms)

 Directions

1. Preheat oven to 375°F (191°C). Grease a baking sheet with cooking spray or oil. 
2. Arrange the pie crust on the prepared baking sheet. 
3. In a large mixing bowl, whisk the eggs, heavy cream, and milk until smooth. Add the pepper, garlic, parsley, and onion powder. Mix until well-combined. 
4. Add both cheeses and all the vegetables. Mix until well-combined. 
5. Pour the mixture over the pie crust. Bake for about 30-35 minutes or until golden-brown. 
6. Let the quiche cool on a wire rack for 8-10 minutes before serving. 

Nutrition (per serving)

Calories 277, fat 20 g, carbs 10 g Protein 15 g, sodium 448 mg

10. Macaroni and Vegetable Pie 

Serves 6 | Prep. Time 15 min / Cooking time 35 min 

Ingredients

• 1 ½ cups uncooked macaroni 
• 2 tablespoons chopped fresh oregano 
• 2 cups leftover mixed roasted vegetables, diced 
• ½ cup frozen peas 
• Kosher salt and freshly ground black pepper, to taste 
• 4 large eggs 
• ¾ cup whole milk 
• 2 cups cheddar cheese, shredded 

Directions

1. Preheat oven to 400°F (204°C). Grease a 9-inch pie dish with cooking spray or oil. 
2. Cook the pasta per package directions in boiling water until al dente. Drain and set aside.
3. In a large mixing bowl, combine the oregano, vegetables, pasta, and peas. Season with salt and pepper. 
4. In a medium mixing bowl, whisk the eggs and milk. Add the cheese, mixing until well-combined. 
5. Add the egg mixture to the pasta mixture. Mix until well-combined. 
6. Pour the mixture into the prepared pie dish. Bake until the top is golden, about 20 minutes. 
7. Cover the pie dish with foil. Bake for 5 more minutes or until heated through. 
8. Take off the foil. Cool the pie on a wire rack for 8-10 minutes before serving. 

Nutrition (per serving) 

Calories 342, fat 19 g, carbs 23 g, Protein 17 g, sodium 322 mg

11. Roasted Potato Breakfast Hash 

Serves 4 | Prep. Time 15 min / Cooking time 20 min 

Ingredients 

• 2 cups baby spinach leaves 
• 1 tablespoon balsamic vinegar 
• 2 tablespoons olive oil, divided 
• ½ teaspoon sea salt 
• 4 leftover roasted potatoes, cubed 
• 4 bacon strips, roughly chopped 
• 6 cherry tomatoes, halved 
• 4 spring onions, thinly sliced 
• 4 large eggs 

Directions 

1. Preheat oven to 400°F (204°C). 
2. Arrange the spinach on the bottom of a medium oven-safe skillet. Drizzle with balsamic vinegar and 1 tablespoon of olive oil. Season to taste with salt. 
3. Add the potatoes on top.
4. Add the bacon and tomatoes over the potatoes. Drizzle with the remaining olive oil. 
5. Bake for 10 minutes. 
6. Crack the eggs on top of the skillet. Top with the spring onions and bake for 7-8 minutes or until eggs are well-set. 
7. Serve warm with a drizzle of olive oil and balsamic vinegar. 

Nutrition (per serving) 

Calories 532, fat 16 g, carbs 44 g, Protein 36 g, sodium 532 mg

12. Mashed Potato Pancakes 

Makes 12 | Prep. Time 15 min / Cooking time 25 minutes 

Ingredients 

• 3 cups leftover cooked mashed potatoes, at room temperature 
• 1 ½ cups shredded cheddar or mozzarella cheese 
• ½ cup whole-wheat flour 
• ½ cup green onions, finely chopped 
• ⅓ cup cooked bacon, crumbled (or chopped ham) 
• 3 large eggs 
• 1 ½ teaspoons garlic powder 
• 1 teaspoon dried parsley or 2 teaspoons fresh chopped parsley 
• ¼ teaspoon dried thyme, optional 
• Kosher salt and freshly ground black pepper, to taste 1-2 tablespoons vegetable oil, for frying 
• For serving: sour cream, grated cheese of choice, and/or green onions, optional 

Directions 

1. In a large mixing bowl, combine the green onions, bacon, cheese, flour, eggs, garlic powder, thyme (if using), salt, and pepper. 
2. Add the mashed potatoes. Combine until the mixture is smooth. 
3. Prepare 12 pancakes from the mixture each should be about half an inch thick). 
4. Heat the vegetable oil in a large skillet over medium-high heat. 
5. Working in batches, add the pancakes to the hot skillet. Cook for 4-5 minutes per side until evenly brown, transferring the cooked pancakes to a plate lined with paper towel. 
6. Serve the pancakes with a dollop of sour cream, grated cheese, and green onions. 

Nutrition (per pancake) 

Calories 156, fat 7 g, carbs 17 g, Protein 8 g, sodium 214 mg

13. Mashed Potato Muffins 

Serves 12 | Prep. Time 20 min / Cooking time 35 min

Ingredients 

• 2 large eggs 
• 3 1 cups leftover cooked mashed potatoes 1 cup spinach, finely chopped 1 cup sharp cheddar cheese, shredded
• Kosher salt, to taste 
• ¼ teaspoon freshly ground black pepper 
• ¼ cup green onions, finely chopped 
• ¼ cup mozzarella cheese, shredded
• For serving: sour cream and chopped green onions (optional) 

Directions 

1. Preheat oven to 400°F (204°C). Grease a muffin pan with cooking spray or oil. 
2. In a small mixing bowl, beat the eggs until soft peaks form. 
3. In large mixing bowl, combine the mashed potatoes, spinach, green onions, cheddar cheese, salt, and pepper.
4. Add the egg mixture and combine well. 
5. Divide the mixture into the prepared muffin pan, filling each tin until ¾ high. 
6. Bake for 25-30 minutes or until a toothpick added to the center comes out clean. 
7. Remove the pan. Sprinkle the mozzarella cheese on top of the muffins. 
8. Bake for another 2 minutes or until cheese melts. 9. Cool the muffin pan on a wire rack for 8-10 minutes. 
9. Serve the muffins with a dollop of sour cream on top and green onions.

 Nutrition (per serving)

 Calories 92, fat 4 g, carbs 8 g, Protein 5 g, sodium 92 mg

14. Roasted Potato Salad 

Serves 4 | Prep. Time 10 min 

Ingredients 

• 2-3 cups leftover roasted white or red pota- toes 
• 1 tablespoon olive oil 
• ½ teaspoon kosher salt 
• ½ teaspoon freshly ground black pepper 
• 4 cloves garlic, minced 
• 4 tablespoons mayonnaise 
• 1 tablespoon lemon juice 
• 1 teaspoon Dijon mustard 

Directions 

1. In a small mixing bowl, combine the olive oil, garlic, salt, pepper, lemon juice, mayonnaise, and mustard. 
2. In a large mixing bowl, add the roasted potatoes and garlic-mayonnaise mixture. Toss until well combined. 
3. Serve fresh or chilled. 

Nutrition (per serving)

 Calories 542, fat 24 g, carbs 38 Protein 4 g, sodium 818 mg

15. Potato and Parmesan Soup 

Serves 4 | Prep. Time 15 min / Cooking time 15 min 

Ingredients 

• 3 tablespoons unsalted butter 
• 11 cups leeks, washed and finely diced 
• 1½ tablespoons minced garlic 
• 6 cups low-sodium chicken or vegetable stock 
• 4 large leftover cooked baked potatoes 
• 1½ cups buttermilk 
• ½ cup sour cream 
• ½ cup parmesan cheese, freshly grated 
• 2½ teaspoons kosher salt 
• 1 teaspoon black pepper, freshly ground 
• 2 tablespoons sherry vinegar 
• ¼ cup minced chives 

Directions 

1. Scoop out the pulp from the baked potatoes. Process the pulp through a ricer.
2. Melt the butter over medium-high heat in a large stock pot or Dutch oven. 
3. Add the garlic and leeks. Cook, stirring frequently, until softened and translucent, for about 5-7 minutes. 
4. Add the stock, stirring to combine. 
5. In a medium mixing bowl, combine the buttermilk, sour cream, riced potatoes, and parmesan cheese. 6. Add the buttermilk mixture to the soup, stirring to combine well. Season to taste with more salt and pep-per. 
6. Take the pot off the heat. Stir in the sherry vinegar until combined. 
7. Divide the soup into serving bowls. Serve warm with the chives on top. 

Nutrition (per serving)

 Calories 593, fat 25 g, carbs 68 g, Protein 26 g, sodium 1759 mg

16. Garlic and Bacon Green Beans 

Serves 6 | Prep. Time 5 min / Cooking time 15 min 

Ingredients 

• 2 pounds leftover cooked green beans 
• 3 slices bacon 
• 2 cloves garlic, thinly sliced 
• Kosher salt and freshly ground black pepper, to taste 

Directions 

1. Heat a medium skillet over medium heat. 
2. Add the bacon, cooking until evenly crisp and browned on all sides, for about 8-10 minutes. Drain the bacon on a plate lined with paper towel, but do not drain the pan of bacon grease. 
3. Add the garlic to the same pan. Cook for 1 minute or until fragrant, stirring often. 
4. Add the green beans, stirring to combine. Season to taste with salt and pepper. Cook for 2-3 minutes or until heated through, stirring often. 
5. In the meantime, crumble the cooled bacon. 
6. Top the green beans with the crumbled bacon before serving. 

Nutrition (per serving) 

Calories 345, fat 14 g, carbs 46 g, Protein 6 g, sodium 424 mg