Camp Cooking Recipes: Sausage & Cheese Breakfast Muffins

These sausage and cheese muffins are an easy-to-make breakfast that will satisfy the appetites of even your hungriest campers on your next adventure. They definitely aren’t your average muffins, and two or more of these savory and hearty morsels should keep your stomach from growling until well past lunchtime. 

Or, if you're in the mood for a breakfast that doesn't grip your gut, you can have just one with a side of your favorite fruit and you won't find yourself changing into your stretchy pants before you start your day. Speaking of stretchy...these muffins are also flexible. 

Before you start scratching your head and wondering what the heck I mean (stretchy muffins...what?), let me explain—you can either make them ahead or make them at camp. 

If you know you're going to be short on time in the mornings (the story of my life), you can make these muffins at home so they're ready for some "grab and go" meals. (I'd recommend making them no sooner than the day before your adventure, and storing them in an airtight, crushproof container.)

But, if you're going to have time for a leisurely breakfast you can make the muffins at camp, provided you have a way to bake them. Speaking of camp ovens...if you watch our videos on the TrailRecon YouTube channel, you may have noticed my new favorite kitchen tool, the Omnia Stovetop Oven. 

Before I continue, I'd like to mention this is not a sponsored post or an advertisement—I don't get paid anything if you decide you can’t live without a stovetop oven and get one for your very own. I just really, really love this oven because it's been a camp kitchen miracle for me. 

If you are using an Omnia, here are a few things to keep in mind:

• Every camp stove is different, which is why I recommend turning the oven every 5 minutes or so to ensure it heats evenly. (Thank you so much to the helpful lady at Overland Expo West who shared this tip with me when she saw me carrying my new Omnia!)
• Do not overfill the muffin cups in the silicon inserts—adding too much batter is a great way to overcook the bottoms of your muffins before they are fully cooked on the inside (trust me, I've learned this the hard way). 
• Don't forget the center of the oven is hot. And I mean HOT! Don't be like me and continually place your arm over it. 

Ingredients

• 1 lb. ground pork sausage (whatever kind you like!)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 cups all-purpose baking mix (such as Bisquick) 
• 1 (10.75 oz) can condensed fiesta nacho cheese soup 
• 2 cups shredded cheddar cheese
• 3/4 cup buttermilk (water or milk will work too in a pinch!)

Directions

• Preheat oven to 375
• If using an Omnia: skip this step.
• Cook sausage in a large skillet over medium to med-high heat, breaking into crumbles as you do, until no longer pink.
• Drain excess fat.
• Combine sausage, baking mix, seasonings, and shredded cheese in a large bowl.
• In a medium bowl, stir together the soup and buttermilk. 
• Add to sausage mixture, stirring until just combined.  
• Spoon into lightly greased muffin tins, filling each to the top. 
• If using an Omnia: spoon into the silicone muffin insert, filling each cup to about 1/4 inch below the top. 
• Bake for 15-18 minutes or insert a toothpick into a muffin and when it comes out clean, they're done. 
• If using an Omnia: make sure to rotate oven a quarter turn every 5 minutes.
• Enjoy!

Click the images below for PDFs of the recipe that you can download. Note: There are two versions...one for a regular oven (left) and one for the Omnia (right). 

Related Video

Here's the video that shows me making the recipe above, starting at 28:56. 

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