Breakfast foil packs are the perfect make-ahead meal for going camping. French toast and bacon reheat beautifully over a campfire.
You can eat pretty much anything while camping if you just plan ahead! French toast and bacon are no big deal to take with you if you pre-cooked them at home.
I love to use our Soft Sourdough as the base of French toast. You can either make scrambled eggs ahead and also wrap in foil packets or bring fresh eggs to cook in a skillet. These Breakfast Foil Packs can use either sausage or bacon! And when you are at home, a simple Baked French Toast will feel quite indulgent.
Key Ingredients
Bread - I like my toast thicker than store white bread but not Texas-toast style. Aim for right in the middle.
Eggs - Obviously can't make French toast without these!
Bacon - Chose your favourite cut and cook it up nice.
How to Make French Toast Foil Packets
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk eggs and dip bread slices.
Step 2: Cook toast until golden on both sides.
Step 3: Fry up bacon, keeping it just shy of your preferred crispness.
Step 4: Wrap up finished meal in foil.
Step 5: Seal well on all sides and chill.
Step 6: Cook over hot coals until ready to serve!
FAQs
Yup - feel free to also make packets of scrambled eggs for reheating! Because we didn't add any milk or cinnamon, the eggs we used for toast are perfect. Simply crack in some more and scramble them up!
I highly recommend the heavy duty foil rather than regular. The roll is wider, making it easier to wrap things up. I like to fold over and seal the center, then roll up the short edges nice and tight. Store them in a bag while in the cooler so no melting ice gets in. You can also make separate packets of each type of food if you prefer.
Especially if you plan to camp or cook outside frequently, I like to have two coolers. One for uncooked and raw meat, and one for ready-to-eat foods and drinks. This will help keep all food safe! You can also store raw meat on the bottom, then solid ice packs, then ready to go food. Never use ice cubs with raw foods as they can carry bacteria to other items as they melt.
Photos by Dante from Shire by the Sea
More Breakfast Recipes
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Breakfast Foil Packs with French Toast
Ingredients
- 8 slices of a nice bread not too thick
- 4 large eggs
- 8 - 10 slices bacon
Instructions
- In frying pan at home, add butter to the pan and heat on low.
- Whisk eggs in a bowl that you will be able to dip bread in.
- Place a slice of bread on one side for 5-10 seconds in egg mix, and flip on other side for same time.
- Place soaked bread on heated skillet. Cook for one minute or so, and flip to other side. It should be golden brown on both sides. When done place on receiving plate. Continue until all the bread slices are fried.
- In same frying pan, fry up the bacon till it’s almost crispy. You can always crisp it up more when you are warming it on the fire.
- Wrap French toast and bacon in a large piece of foil so that it forms a solid package with no gaps or openings. You can keep it in the fridge or cooler until its ready to be used.
- Start fire or keep one going that is already started with the intention of creating coals which will be your heat source. If possible use harder woods that produce hotter coals. For reheating these foil packs you don’t need as many coals as you would if you were cooking them from scratch. Also it’s very helpful to use a grill or grate of some kind over the coals so as not to burn your food! Place foil pack on grill/grate and make sure it is not too hot.
- Arrange coals with tongs if needed. Place some coals on top of the foil pack as well as smaller hot rocks if you have any.
- Heat for 10-15 minutes, checking once or twice to see if it heated up enough. Inspect the with fork or tongs for doneness.
Notes
- Feel free to cook up the remaining eggs to enjoy at home!
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