What’s for breakfast? Fast, easy, “impossible” mini breakfast quiche for camping

The last time we went winter camping, Emma and I “might” have *commented* to Alex – the camp chef – that it would be nice to not eat the same breakfast 5 days in a row. I know. We’re spoiled…. especially considering we weren’t the ones doing the cooking. So here’s the thing:

In our tent, if you complain, you are the one making the change for next time.

 So, I was  in charge of cooking two out of four breakfasts on our next trip. This caused me some stress, because the members of my crew aren’t big fans of some of the things I like. One doesn’t like pancakes. The other doesn’t like oatmeal.  And cooking in-general stresses me out. What is a reluctant cook to do? I did what comes naturally, I asked my #WeGetOutside friends for suggestions. 

Thankfully, my friend Maureen on Twitter came through with a winning suggestion.  So, what’s for breakfast? I made mini “crustless” quiche, which were super-easy and customized for the different tastes in the family. Some had mushrooms, all have bacon and green onion. I made three quiche per person, per breakfast, and served them alongside some pre-cooked hash brown patties. The inspiration for this came from the old, old Bisquick recipe for “Impossible” pie. I modified the recipe to use Kodiak Cakes Baking Mix. (That’s a fancy way of saying I made stuff up when I discovered I didn’t have any Biquick, but had already mixed a bunch of the other ingredients together and warmed up the oven.)

I know… not exactly fancy. But they are different enough from our other breakfasts and it gives Alex a break from cooking a couple of mornings.  While I made these for winter camping, this recipe will also work great as a “first day” breakfast on any camping trip.

Here’s how I made them:

Impossible Breakfast “Quiche”

Makes 12


  • 4 eggs
  • 1 cup of milk
  • 1/2 cup of Kodiak Cakes baking mix (you cans also use Bisquick)
  • 4 green onions, chopped
  • 6 slices of cooked bacon chopped into small pieces
  • 4 mushrooms, chopped into small pieces
  • A “pinch” of shredded cheddar cheese for each quiche
  • Salt and pepper to taste


  • Warm oven to 4oo° F (I baked mine in my toaster oven)
  • Spray muffin tins liberally with cooking spray
  • Mix eggs, salt, pepper, milk and baking mix in a bowl
  • Divide bacon, onion, mushrooms equally into muffin tin
  • Add a pinch of shredded cheddar to each muffin
  • Pour egg and baking mix mixture over all the other ingredients, filling each space to the top.
  • Bake for 25 minutes or until the tops are lightly browned.

After they cooled down, I placed one full breakfast for serving for all three of us into a foil takeout container, along with cooked hash brown patties, and froze them.

All you need to warm these up is your woodstove in the hot-tent or a frying pan on a fire or camp-stove.

Notes from the campsite:

If you make these for winter camping, make sure start to defrost these in your hot-tent the night before you plan to eat them. If you try to warm them from a frozen-solid state, they take a really long time.

The mini-quiches warm nicely in a frying-pan with a bit of butter. Turn often. I actually preferred this method of warming more than leaving them in the foil containers, as it crisped the outside of the quiche just a bit.

Leave a Reply

Leave a comment

%d bloggers like this: