It’s fun cooking for a crowd when camping, but in reality, many RVers cook for two. Here are some of our favorite two-person breakfast recipes.
Tips for Cooking for Two Campers
Tater Tot Egg Casserole
Eggs are an inexpensive and easily-portioned protein option. This casserole is a one-skillet breakfast that’s simple and portioned for two using an 8-inch skillet. Split the entire casserole for one hearty pre-adventure breakfast, or quarter it and save the leftovers for a second meal.
Chop the onion and pepper at home and store in a zip-top bag. Also, grate the cheese if you aren’t using a pre-shredded bag.
- 4 large eggs
- 1 ounce grated cheddar cheese
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon neutral oil, divided
- 2 to 4 breakfast sausage links, crumbled
- ½ small onion, diced small
- 1 red bell pepper, diced small
- 30 frozen tater tots, either thawed or still frozen
- Green onions, optional for garnish
- Crack the eggs into a small-sized bowl and use a fork to scramble. Add the cheese, salt, and pepper. Stir to combine and set aside.
- Place a small 6- to 8-inch skillet over medium-high heat. Add half of the oil. Add the crumbled breakfast sausage to the heated pan and cook until well browned. Remove from the pan into a second small-sized bowl.
- Add the remaining oil to the pan. Add the onion and red bell pepper. Cook until the vegetables are softened, the onion is translucent, and the vegetables are just starting to brown. This should take 5 to 7 minutes. Remove from the pan and into the bowl with the sausage.
- Place an even layer of tater tots into the skillet. Top with the sausage and vegetable mixture and spread evenly over the tater tot base. Pour the egg mixture evenly over the top.
- Reduce the heat to medium and place a cover on the skillet. If your skillet doesn’t have a cover, a wooden cutting board or piece of foil will also work. Cook until the eggs are firm and the cheese is melted, about 15 to 20 minutes.
- Remove from the heat and let sit for 10 minutes. Then, cut into wedges and serve.
This recipe is adaptable with whatever ingredients you might have on hand. Try switching the sausage for ham or add other leftover cooked vegetables, like broccoli. For a spicier twist, use fresh chorizo instead of the breakfast sausage.
Spinach and Goat Cheese Shakshuka
Shakshuka is a Middle Eastern dish consisting of poached eggs in a spicy tomato stew. Traditionally, it’s served as a breakfast or brunch dish but works for any meal of the day. It’s a simple and delicious way to elevate canned diced tomatoes—a pantry staple.
- ½ tablespoon olive oil
- ½ small onion, sliced thinly
- ½ red bell pepper, cut into thin strips
- ½ tablespoon Cajun seasoning
- ½ tablespoon smoked Spanish paprika
- 1 14-ounce can diced tomatoes
- 1 cup baby spinach
- 2 eggs
- 1 ounce goat cheese, crumbled
- Salt, to taste
- Naan, pita, or crusty bread for dipping
- Place a small 6- to 8-inch skillet over medium-high heat. Add the olive oil to the pan. Once the oil is hot, add the onion and red bell pepper. Cook until the vegetables are soft and slightly turning brown.
- Add the garlic, Cajun seasoning, and paprika. Cook for 1 minute. Then add the entire can of diced tomatoes. Bring to a boil.
- Reduce the heat to medium and allow the tomato mixture to simmer, uncovered, for about 20 minutes until it’s slightly thickened and all of the vegetables are soft.
- Taste the tomato mixture and add a pinch of salt if needed. Some Cajun seasonings contain a lot of salt, so you might not need extra seasoning.
- Add the spinach to the skillet and stir until the spinach wilts. Then, using the back of a spoon, make two indentations in the stew. Crack an egg in each. Sprinkle the crumbled goat cheese across the top of the stew.
- Cover the pan and continue to simmer until the eggs cook through and are just set.
- Carefully scoop the eggs and stew into two bowls. Serve with bread for dipping.
Ham and Cheese Egg Tortilla Crepes
It’s hard for two people to use an entire loaf of bread before it gets stale or moldy. Instead, keep flour tortillas on hand—they’re well-sealed, long-lasting, and versatile since they can be used for everything from burritos to sandwich wraps. These egg tortilla crepes make a quick, protein-packed breakfast, lunch, or snack.
- 3 eggs
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon butter
- 2 8-inch flour tortillas
- 2 teaspoons Dijon mustard
- 2 to 4 slices deli ham
- 2 slices cheddar cheese
- Whisk the eggs in a small-sized bowl to scramble and add a pinch of salt and pepper to season. Set aside.
- Spread a teaspoon of Dijon mustard on one side of each of the flour tortillas. Set aside.
- Place an 8-inch nonstick skillet over medium heat. Add half of the butter. Once the butter melts, add half of the egg mixture and turn the pan to evenly coat the bottom with the egg.
- Once the egg is spread over the bottom of the pan and set on the bottom, place one flour tortilla, mustard side down, over the egg. Cook until the egg is set.
- Once the egg is set, flip so that the tortilla is on the bottom (against the pan) and the egg is facing up. Add the ham and cheese. Cook until the cheese starts to melt and the tortilla is golden brown on the bottom.
- Fold the tortilla in half and cut into halves or quarters. Repeat with the remainder of the mixture.