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7 Van Life Breakfast Recipes for Every Day of the Week

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The truth is that most days in the van, we have a couple of fried eggs on tortillas, a simple omelet, or maybe muesli and yogurt. But when we have the time, these are our favorite van life breakfasts of all time, and if we could eat them every day, we’d be pretty stoked.

We picked recipes for our van life breakfast list that are quick, easy, sometimes healthy, and, most of all, can be made using a single-burner stove.

This is our perfect week of van life breakfast recipes.

*These van life breakfast recipes are all for 2 serves, scale as required.

Monday Breakfast: (Sorta) Torta Espanola

Hearty, healthy and so easy Torta Española is one of our go to van life food ideas and recipes
Hearty, healthy, and so easy, torta española is one of our go-to van life breakfast recipes.

This is a great dish to start the week right because it’s hearty, healthy, delicious, and so easy. This one-pot wonder works just as well as a lunch option or a quick dinner. We like it spicy! But if you don’t, back off the chili or leave it out.


  • 1 potato thinly sliced into rounds
  • 1 clove diced garlic
  • 1/2 chili thinly sliced
  • Salt and pepper
  • 1 tsp ground cumin
  • 1 diced tomato
  • 3 eggs whisked together


  • Grated cheese
  • Handful of chopped cilantro (coriander) / or parsley


  1. Fry your sliced potatoes in a large cast-iron pan with a little oil. Turn once they start to brown. Once both sides are cooked, add 1 clove of diced garlic and 1 sliced chili. Fry for a couple of minutes, mixing the veggies a couple of times.
  2. Add 1 tsp cumin and a grind of salt and pepper. Mix to coat the potatoes in the spices and fry for another minute.
  3. Add 1 diced tomato and fry for another minute or two, stirring the mixture a couple of times. Pour in the 3 whisked eggs. If you’re adding cheese, now is the time. Cover the mixture and turn down the heat. Once the top is just set, cut into quarters and serve straight from the pan. Garnish with fresh herbs.

Looking for more great van life food ideas, tips, and tricks? Check out these articles

Tuesday Breakfast: Huevos Rancheros

Close Up of Woman Hands Holding Tortillas with Fried Egg

We love Mexican food, we love Mexican breakfast, and one of our favourite is huevos rancheros. At home we might roast off a whole bunch of tomatoes, onions, chiles and peppers to blend them into a salsa, but in the van we like to fry the veggies up with our beans instead.

This dish is a bit easier with two burners but can be handled with one.

If we have a lot of time on our hands and access to lots of ingredients, we will go the whole hog and do all the toppings, pico de gallo, avo, pickled onion, and whatever else we can find, but if you’re short on time just a bit of cheese sprinkled on top is great.

You might end up with some leftover beans from this one, which can be used to make easy huevos rancheros tomorrow!


  • 4 large eggs
  • 4 small corn tortillas
  • 2 cloves garlic diced
  • 1/2 an onion diced
  • 1 small pepper (capsicum) diced
  • 1 jalapeno diced
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 400 g can of black beans, drained and rinsed
  • 1 tomato diced
  • 4 large eggs
  • 1/2 cup cheese (queso fresco is great, as is feta, cheddar will do great as well)
  • Salt and pepper, to taste
  • Optional toppings: diced avocado, chopped cilantro, sliced jalapeños, pickled onions, pico de gallo, sour cream


  1. Cooking Beans and Veggies: In a saucepan, fry the onion for a couple of minutes. Add the garlic, jalapeno, and pepper, and saute for a few more minutes until the veggies start to soften. Add the oregano and cumin and stir for another minute. Add the black beans and diced tomatoes. Simmer over medium heat for about 5-7 minutes or until warmed through and the flavors are melded together. Season with salt and pepper to taste, and set aside the beans.
  2. Frying Eggs: In a non-stick skillet, heat a little oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness, either sunny-side-up or over-easy.
  3. Warm the Tortillas: Warm the corn tortillas either on a skillet over medium heat or directly on the flame of a gas stove until they are heated through and slightly crispy on the edges. Keep warm.
  4. Assemble: Place a warm tortilla on each plate. Spread a spoonful of warmed black beans over each tortilla. Carefully place a fried egg on top of each tortilla.
  5. Finishing Touches: Sprinkle shredded cheese over the eggs while they are still hot so the cheese melts slightly.
  6. Optional Toppings: Garnish with diced avocado, pico de gallo, chopped cilantro, sliced jalapeños, and/or a dollop of sour cream, if desired.
  7. Serve: Serve immediately, and enjoy your delicious Huevos rancheros!

This recipe offers a flavorful and satisfying meal using minimal ingredients and kitchen space, making it perfect for cooking on the go during van life adventures.

Wednesday Breakfast: French Toast

Close-up French Toast with Strawberries on the Side

Hump day means something sweet to get us up and over, and that’s french toast. Simple, quick, and very, very satisfying, this is a fantastic van life recipe.


  • 4 slices of bread, any type you prefer, such as white, whole wheat, or sourdough (It doesn’t matter if the bread is a little stale, making it a good option to use leftover bread)
  • 2 large eggs
  • 1/2 cup milk (you can use any milk, such as cow’s milk, almond milk, or oat milk)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon ground cinnamon (optional)
  • Butter or oil for cooking
  • Maple syrup, powdered sugar, or fresh fruit for serving (optional)


  1. Preparation: In a shallow dish or bowl, crack the eggs and beat them lightly with a fork or whisk. Add milk and vanilla extract (if using), and whisk until well combined. Optionally, you can also add ground cinnamon for extra flavor.
  2. Soak Bread: Dip each slice of bread into the egg mixture, turning to coat both sides evenly. Allow the bread to soak for a few seconds on each side, ensuring it absorbs the mixture but doesn’t become too soggy.
  3. Cook French Toast: Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. Once the skillet is hot, place the soaked bread slices onto it. Cook for 2-3 minutes on each side or until golden brown and cooked through.
  4. Serve: Transfer the cooked French toast to plates. Serve hot with your choice of toppings, my dad swears by tomato sauce (ketchup) but if you not psycho try maple syrup, powdered sugar, or fresh fruit. You can also add a pat of butter on top ’cause why not at this point.

Thursday Breakfast: Shakshuka

Shakshouka on a Pan

Okay, let’s switch it up and head to the Middle East. Shakshuka fits the bill because it is one pot, absolutely delicious, and hard to stuff up. It’s perfect for a satisfying breakfast, lazy brunch, or even dinner! You can dress it up with some feta or even some fried chorizo if you’re feeling fancy.


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (red, yellow, or green)
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and pepper, to taste
  • 4 eggs
  • Fresh parsley or cilantro, chopped, for garnish (optional)
  • Crumbled feta cheese for garnish (optional but so good)
  • Crusty bread or pita for serving


  1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened or about 5 minutes. Add minced garlic and diced bell pepper, and cook for an additional 3-4 minutes until the peppers are tender.
  2. Add Tomatoes and Spices: Pour in the canned diced tomatoes with their juices. Stir in ground cumin, paprika, chili powder, salt, and pepper. Mix well to combine all the flavors.
  3. Simmer Sauce: Let the mixture simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
  4. Create Wells: Using the back of a spoon, make 4-6 indentations (or “wells”) in the sauce. Crack one egg into each well. Season the eggs with a pinch of salt and pepper.
  5. Cook Eggs: Cover the skillet and let the eggs cook over medium-low heat until the whites are set but the yolks are still runny, about 6-8 minutes. If you prefer firmer yolks, cook for longer.
  6. Garnish and Serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with chopped fresh parsley or cilantro and crumbled feta cheese, if desired.
  7. Serve: Serve the Shakshuka directly from the skillet, with crusty bread or pita on the side for dipping and scooping up the delicious sauce and eggs.

Friday Breakfast: Dumpster Eggs

Friday it’s time to clear out the fridge and get rid of the left over ingredients we didn’t use during the week. Dumpster eggs is a great way to turn anything lying around into breakfast.

  • 4 large eggs
  • 1 tablespoon butter or olive oil
  • 1/2 onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup shredded cheese (cheddar, mozzarella, or any leftover cheese you have)
  • Leftover herbs (such as parsley, cilantro, or basil), chopped
  • Salt and pepper, to taste
  • Optional additions: diced bell peppers, mushrooms, spinach, cooked bacon or sausage, diced tomatoes, leftover cooked potatoes, etc.


  1. Preparation: Crack the eggs into a bowl and whisk them until well beaten. Season with salt and pepper.
  2. Sauté Aromatics: Heat butter or olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
  3. Add Additional Ingredients: If you’re using any raw vegetables (such as bell peppers, mushrooms, or spinach), add them to the skillet now and cook until they are softened. If you’re using any leftover cooked ingredients (such as bacon, sausage, or potatoes), add them as well and heat through.
  4. Scramble Eggs: Pour the beaten eggs into the skillet with the cooked aromatics and ingredients. Let them sit for a few seconds to start setting, then gently stir with a spatula, scraping the bottom and sides of the skillet as the eggs cook.
  5. Add Cheese and Herbs: Once the eggs are almost set but still slightly runny, sprinkle shredded cheese and chopped leftover herbs over the top. Continue to gently fold and stir until the cheese is melted and the eggs are cooked to your desired consistency.
  6. Serve: Remove the skillet from the heat and transfer the Dumpster Eggs to plates or a serving dish. Garnish with additional chopped herbs if desired. Serve hot with toast and enjoy!

This dumpster eggs recipe allows you to get creative with whatever ingredients you have on hand, making it a perfect way to use up leftovers and reduce food waste while still enjoying a delicious and satisfying meal.

Saturday Breakfast: Pancakes

Pancakes With Strawberry, Blueberries, and Maple Syrup

Saturdays are definitely cheat days for us, and what better way to start a cheat day than with pancakes? This simple pancake recipe for van life requires only flour, milk, eggs, baking powder, sugar, salt, and oil for cooking. It utilizes basic pantry staples that are easy to store in limited space. Quick and easy, with straightforward steps and minimal cleanup, it’s ideal for cooking in a small kitchen. Simply mix the ingredients, cook on a portable stove, and enjoy fluffy pancakes wherever your journey takes you.


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk (you can use any type of milk you have on hand, such as cow’s milk or almond milk)
  • 1 large egg
  • 2 tablespoons oil (for cooking)


  1. Preparation: In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  2. Mixing: In a separate bowl, whisk the milk and egg together until well combined.
  3. Combine: Pour the milk and egg mixture into the dry ingredients. Stir until just combined. The batter may be slightly lumpy, but avoid overmixing as it can result in tough pancakes.
  4. Heat the Pan: Place a non-stick skillet or griddle on your portable stove and heat it over medium heat. Add a small amount of oil to the pan and spread it around to coat the surface.
  5. Cooking: Once the pan is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
  6. Flip: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side or until golden brown and cooked through.
  7. Serve: Transfer the cooked pancakes to plates and serve warm.

We serve ours with some Canadian maple syrup at a minimum, but a few blueberries or chocolate chips dropped in while cooking, a bit of fancy butter on top, or a couple of bits of crispy bacon on the side elevate this van life staple!

Sunday Breakfast: Spicy Cannellini Beans, Leeks and Eggs 

Cooked Food in a Bowl

Saving the best for last, this is one of our favorite recipes and comes from the great Yotam Ottolenghi. When we have some time in the morning, we will put together this awesome take on beans and eggs. It’s another one-pot wonder that’s healthy, tasty and doesn’t take an age to cook. Again, it’s a bit spicy, but there’s heaps of flavor if you want to dial down or omit the chili altogether!


  • 50ml olive oil
  • 1 leek, trimmed and finely sliced
  • 2 garlic cloves, peeled and roughly chopped
  • 1 green chili, roughly chopped (seeds removed for less heat if desired)
  • 2 or 3 vine tomatoes diced
  • 400g canned cannellini beans, drained and rinsed
  • 10g coriander leaves, chopped
  • 15g dill leaves, chopped
  • 1 tsp coriander seeds, crushed
  • 1/2 tsp ground allspice
  • 1 tbsp tomato paste
  • 1/2 tsp caster sugar
  • Salt and black pepper, to taste
  • 1½ tbsp lemon juice
  • 4 eggs
  • Toasted sourdough for serving


  1. Prepare Ingredients: Chop the leek, garlic, green chili, vine tomatoes (if using fresh), coriander leaves, and dill leaves.
  2. Sauté Aromatics: Heat most of the olive oil in a skillet over medium heat. Add the sliced leek, chopped garlic, and green chili. Sauté until the leek softens or about 5-7 minutes.
  3. Add Tomatoes and Spices: Add the diced tomato and cook until softened. Add crushed coriander seeds, ground allspice, tomato paste, caster sugar, salt, and black pepper. Stir well to combine.
  4. Add Cannellini Beans: Add the drained and rinsed cannellini beans to the skillet. Stir to combine with the tomato mixture. Allow it to simmer for 5-7 minutes until flavors meld together.
  5. Cook Eggs: Create four small wells in the bean mixture. Crack one egg into each well. Cover the skillet and cook until the eggs are cooked to your liking, about 5-7 minutes for runny yolks.
  6. Finish and Season: Add chopped coriander leaves, dill leaves, and lemon juice to the skillet. Taste and adjust seasoning if needed.
  7. Serve: Drizzle with a little olive oil. Serve the spicy cannellini beans and eggs hot on some yummy toasted sourdough slices.

Bonus Breakfast Van Life Recipe: Bacon and Egg Roll

Person Holding Grilled Cheese Burger

We eat these a ton because they are super quick, easy, and very delicious. Whenever we feel too lazy to cook something for real but want a satisfying brekky, this is our fallback.


  • 4 slices of bacon
  • 2 large eggs
  • 2 soft bread rolls (such as brioche or burger buns)
  • 2 slices of cheese (cheddar, American, or your preferred cheese)
  • 2 tablespoons BBQ sauce
  • Butter or oil for cooking
  • Salt and pepper, to taste


  1. Cook Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and drain on paper towels.
  2. Cook Eggs: In the same skillet, crack the eggs and cook them to your desired doneness (sunny-side-up, over-easy, or scrambled). Season with salt and pepper to taste.
  3. Prepare Bread Rolls: Slice the bread rolls in half and lightly toast them, if desired.
  4. Assemble Rolls: Place a slice of cheese on the bottom half of each bread roll. Then, layer with cooked bacon slices and cooked eggs.
  5. Add BBQ Sauce: Drizzle BBQ sauce over the eggs.
  6. Finish Assembling: Place the top half of the bread roll over the filling to form a sandwich.
  7. Serve: Serve the bacon and egg rolls immediately while warm. Optionally, serve with extra BBQ sauce on the side for dipping.
  8. Enjoy: Enjoy your delicious bacon and egg rolls with cheese and BBQ sauce as a satisfying breakfast or brunch option!

Feel free to customize the recipe by adding extras like avocado or caramelized onions for added flavor and texture.

Bonus Breakfast Van Life Recipe: Breakfast Burrito

Hand Holding Burrito

Another go-to when we want a quick, easy, and satisfying breakfast. Our go-to is egg, bacon, cheese, and potatoes, but the burrito is extremely customizable and great with beans, chorizo, breakfast sausage, avo, and whatever else your heart may desire!


  • 3 or 4 large eggs
  • 2 large flour tortillas
  • 4 slices of bacon
  • 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
  • 2 medium potatoes, peeled and diced into small cubes
  • Salsa, BBQ sauce, hot sauce, sriracha, mayo, or whatever sauce you want.
  • Salt and pepper, to taste
  • Butter or oil for frying potatoes
  • Optional fillings: cooked chorizo, black or pinto beans, cooked sausage, sautéed mushrooms, diced bell peppers, diced onions, salsa, avocado slices, sour cream, chopped cilantro, or anything else!


  1. Cook Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble or chop the bacon into small pieces.
  2. Prepare Potatoes: In the same skillet, add a little butter or oil over medium heat. Add the diced potatoes and season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden brown and cooked through or for about 10-12 minutes. Remove from the skillet and set aside.
  3. Prepare Optional Fillings: If using any optional fillings like cooked chorizo, beans, sausage, mushrooms, bell peppers, or onions, cook them accordingly in the same skillet. Set aside.
  4. Make Egg Omelet: In a bowl, crack four large eggs and season with salt and pepper. Whisk the eggs until well beaten. Pour the eggs into the skillet over medium heat. Cook, gently lifting the edges with a spatula and tilting the skillet to let the uncooked eggs flow underneath, as the omelette starts to set, flip, sprinkle with cheese, and fold in half cook for one minute before flipping and cooking for another minute until cooked through and the cheese is melted.
  5. Assemble Burritos: Lay out the flour tortillas on a flat surface. Divide the cooked bacon, fried potatoes, egg omelet, sauce, and any optional fillings evenly among the tortillas.
  6. Fold Burritos: Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom to form burritos.
  7. Toast Burritos: Heat a clean skillet over medium heat. Place each burrito, seam-side down, onto the skillet and toast until golden brown and crispy on all sides.
  8. Serve: Serve the breakfast burritos immediately.

Bonus Breakfast Van Life Recipe: Avo on Toast

Avocado with Poached Egg Sandwich

Ok, PPS, and this is the last one; I can’t believe as an Aussie, I almost forgot avo on toast. You can do it simple, and smear some ripe avo on some toasted bread or you can do deluxe with the recipe below.


  • 2 ripe avocados
  • 4 slices of bread (sourdough works well, but feel free to sub your favorite bread)
  • 4 large eggs
  • 100g feta cheese, crumbled
  • Extra virgin olive oil for drizzling
  • Chilli flakes to taste
  • Fresh herbs (such as parsley, cilantro, or chives), chopped
  • Salt and pepper, to taste


  1. Prepare Avocado Mash: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth or to your desired consistency. Season with salt and pepper to taste.
  2. Toast Bread: Toast the slices of bread until golden brown and crispy.
  3. Poach Eggs: Fill a medium-sized saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water. Carefully slide each egg into the center of the whirlpool. Poach the eggs for 3-4 minutes or until the whites are set but the yolks are still runny. Remove the poached eggs from the water with a slotted spoon and drain on paper towels.
  4. Assemble Avo on Toast: Spread a generous amount of the mashed avocado onto each slice of toasted bread. Place a poached egg on top of the avocado mash.
  5. Add Feta Cheese: Sprinkle crumbled feta cheese over the poached eggs.
  6. Drizzle with Olive Oil: Drizzle extra virgin olive oil over the assembled toasts.
  7. Season with Chilli Flakes: Sprinkle chilli flakes over the toasts, according to your preference for heat.
  8. Garnish with Herbs: Scatter freshly chopped herbs over the toasts for added freshness and flavor.
  9. Serve: Serve the avo on toast with poached eggs immediately while warm, and enjoy the creamy avocado, runny egg yolks, tangy feta cheese, and fragrant herbs all together in one delicious bite!

This recipe is versatile, satisfying, and perfect for a nutritious breakfast or brunch. Feel free to customize it further with additional toppings or seasonings to suit your taste.


Hopefully, you have found heaps of great van life breakfast ideas. These van life breakfast recipes are the ones we love and keep coming back to time and time again.

If you have enjoyed any of our van life breakfast recipes or have a new one we should try, let us know in the comments below!

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