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Great Breakfast Ideas to Make on the Road

Getting ready to go out in your RV for a nice spring or early summer adventure? 

Sometimes you will find that you are all set except your menu is somewhat boring, repetitive and maybe not so nutritious. We have some excellent suggestions for breakfasts that are easy to make, nutritious and the whole family will love. Plus, they are quick and can be made in advance, allowing you to store them up ahead of the trip and pop them out of the fridge or freezer when you need that quick breakfast on the road!



  1. Great way to combine coffee and breakfast! cold brew coffee and overnight oatmeal


Our first suggestion is a brilliant way to get your coffee and breakfast all in one shot, with this protein-packed overnight oatmeal. It’s mason-jar friendly and ready to go and if you add chia seed, you are adding a healthy fat. If you use nut milk you can keep it vegan.


Recipe for Cold brew coffee and Overnight Oatmeal:




  • 1/2 cup raw old-fashioned oats

  • 3 tablespoons cold brew coffee

  • 1/4 cup unsweetened vanilla almond milk

  • 2 tablespoons vanilla protein powder (as you prefer)

  • 1 tablespoon chia seeds (if desired)

  • dash of maple syrup to taste, optional but recommended




  1. In a mason jar (or small bowl), add oats, coffee, almond milk, protein powder, chia seeds and a drop or two of maple syrup.

  2. Put the lid on the mason jar and give it a shake (or stir if you’re using a bowl).

  3. Place mixture in the fridge to chill overnight.

  4. Voila! Serve when you are ready.


  1. Egg Muffins – many variations on a great, high-protein theme


These can be made ahead or made the day of when you are ready to eat them. We love this combination of all things breakfast: sausage, egg, cheese and hash browns, (or leave out the hash browns if you are going for low-carb or keto). A few variations that we love include adding bacon or peppers, if you like and have some on hand. Another veggie-lovers variation is with kale or spinach and cauliflower rice and egg and feta cheese. Or if you love ham, skip the sausage and add ham to the mix.


Here’s the basic recipe for egg muffins: add what you like:



  • 1 lb. ground sausage, cooked fully and drain the fat

  • 6 cups refrigerated shredded hash browns

  • 6 tablespoons butter, melted 

  • ¼ tablespoon salt

  • ¼ tablespoon pepper

  • 12 eggs lightly beaten (remember you can store these frozen, so make plenty)

  • 4 cups shredded cheddar cheese


*Note: This is the basic recipe. You can use bacon or ham or no meat at all. Add fresh veggies, herbs, and spices to your liking.




  1. In a bowl, combine hash browns, butter, salt, and pepper; divide evenly into 24 very well-greased muffin cups. *(see note).

2. Press mixture onto sides and bottom of muffin cups.

3. Bake at 400 degrees F for 12-15 minutes or until lightly browned. Remove from oven, divide sausage crumbles into muffin cups.

4. In a bowl, combine eggs and cheese. Spoon mixture evenly into muffin cups. 5. Return to oven, bake 13-15 minutes or until set.


*Note: It may be easier to do steps 1 and 4 in two separate bowls. Measure half the ingredients into one bowl, the other in another bowl. Much easier to combine with not so much food in the bowl.


You can definitely keep these in the fridge for 2 days and if you want to store longer, freeze them in an air-tight freezer container for up to two weeks.


  1. Mason Jar Sweet Potato Ground Turkey Scramble


Even if you are cutting out grains and dairy, you can have this delicious breakfast of complex carbs and protein. It is made with ground turkey, sweet potato and sauteed leeks, and add mushrooms if you like. It’s a great meal to make ahead and store in the fridge for the next morning.


Recipe for Mason Jar Sweet Potato Ground Turkey Scramble



  • 1 lb. ground turkey, cooked fully and drain the fat

  • 1 leek, sliced thin

  • ¼ teaspoon cinnamon

  • ½ teaspoon cardamom

  • ¼ teaspoon salt

  • 2 sweet potatoes

  • 7 large eggs

  • 28 mushroom slices, optional




  1. Preheat oven to 350 degrees.

  2. Place the ground turkey into a medium skillet and add the leeks, then cook over medium-high heat until the meat is browned and leeks are soft and transparent. Drain off any excess grease.

  3. Add the cardamom, cinnamon, and salt. Mix well, turn off the heat, and set aside

  4. Roast the sweet potatoes in the oven at 400 degrees for 35-40 minutes OR use a knife to spear small slits in the sweet potatoes and microwave for 7-8 minutes, until softened – much faster!

  5. Remove the sweet potatoes from the oven or microwave and slice open. Let cool slightly

  6. Crack the eggs in a medium bowl and whisk until the yolks and whites are well combined

  7. Grab 7 half pint sized (8oz) mason jars then begin to layer the components. First add a large spoonful of sweet potato to the bottom, flattening the mash out so it’s spread evenly. Next, add 3 heaping spoonful’s of the ground turkey, packing slightly

  8. Use a 1/4 measuring cup to scoop out 1/4 cup of the eggs and pour into the mason jars, then top with 4 sliced mushrooms, covering the egg completely,

  9. Add another spoonful of mashed sweet potatoes to top and flatten slightly

  10. Place the mason jars into the oven (putting them on a sturdy baking sheet will help to avoid any spills) and bake for 20-25 minutes, until the eggs are fully cooked

  11. Let cool, screw the tops on the mason jars, and store in the refrigerator if desired. When ready to eat, move the lid and microwave for 1-2 minutes until warmed throughout


These will be favorite treats for everyone with the protein of the eggs and sausage and the wonderful sweetness from the sweet potatoes. Prepare to make more the next day as everyone will be clamoring for more!

As a reminder, when you are getting ready to hit the road and you are planning your adventure, check with your nearest El Monte RV dealer, who can help you with any questions you may have. Please check out our one-way special offers at El Monte RV.

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