Crockett’s Breakfast Camp in the Smokies

Crockett's Breakfast Camp in the Smokies

If you were a frontiersman traversing the Smoky Mountains in 1865 you’d want a good hearty breakfast to start your day. And the place to get the most important meal of the day was Crockett’s Breakfast Camp. Run out of a small supply store by David “Crockett” Maples—a former corporal in Company H, Ninth Tennessee Cavalry—and his wife, Mary R. Ogle, the couple prided themselves on dishing up the best home cooked meals with friendly service to hungry travelers. More than 145 years later that tradition lives on in Gatlinburg, Tennessee.

Those with big appetites but bad sense of direction need not worry. Crockett’s Breakfast Camp is easy to spot. Just look for the giant skillets in front and go on in. The atmosphere is fun and inviting. Period décor like covered wagons, potbelly stoves and barrels line the floor, while massive saw blades, horse collars, rustic tools and blacksmith signs hang from the walls. Everything about the dining experience here is a throwback to a simpler, more rustic era. To further enhance the authenticity of the 18th century frontier living, meals are served on long wooden tables.

Heaping Helpings of Good Food

Eggs, Omelets and Scramblers

Breakfast OmeletIn these parts, hen fruit are popular menu items. Don’t recognize the name? Hen fruit is just another term for eggs, and you can order them any style with favorites like pecan smoked bacon, corned beef hash, country ham, fried bologna and moonshine sausage. Omelets are made with three farm fresh eggs and stuffed full of ingredients. Be sure to try Cousin Dave’s Iron Horse Omelet featuring egg whites, sautéed mushroom, avocado, tomato, onion, green pepper and served with salsa fresca. Crockett’s Mountain Omelet is piled high with camp hash, country sausage, bacon, ham, tomatoes, onions, peppers, jalapenos and served with a side of ranchero sauce. You can also order more familiar selections like the Western Omelet and Three Cheese Omelet. Three eggs are broken and beaten to make the Splinter Maples Scrambler mixed with lightly seasoned red peppers, green onion, cilantro and zucchini topped with grilled Portobello mushrooms.

Griddle Cakes

The fluffy pancake is wildly popular in the Smoky Mountains and you can get them flipped right off a sizzling griddle at Crockett’s Breakfast Camp. Try the Hog’s in a Blanket and 2 Farm Fresh Eggs rolled into three pancakes or enjoy the sugar gooeyness of the Cinnamon Roll Swirl Pancakes. Crockett’s Buckwheat Fruit & Nut Pancakes are made with granola batter then filled with bananas. Topping everything of is a delicious blend of strawberry compote and chopped pecans. Add wild berry compote, powdered sugar, white raisins or real whipped cream to your hotcakes for the ultimate indulgence. Other batter-blended breakfasts include the Waffle of Insane Greatness (it’s Aretha Frankenstein’s famous waffle served with whipped butter. Powdered sugar and your choice of toppings) and Grandma Hattie’s French Toast.

Hungry Hunters Huntcamp Skillets

Griddle CakesAs the name implies, these breakfast selections are not for the calorie counters. Featuring a 10-ounce center cut sirloin smothered in sautéed onions and mushrooms with two farm fresh eggs, the Hunt Camp Skillet will fill you up and keep you energized. Those with burly tastes will enjoy The Black Bear Camp Skillet, made with pecan smoked bacon, sugar cured ham, sausage and two farm fresh eggs any style. Order the Postmasters Favorite and you’ll be delivered sizzling skillet of chicken fried steak, homestyle sausage gravy and two farm fresh eggs cooked to order.

Crockett’s Breakfast Camp also serves Shrimp & Grits, Pan Fried Pork Chops, Elk Mountain Grand Burritos, Cathead Stackers oatmeal, hot cereals along with coffee, juice, milk and tea.

Breakfast is served 7 days a week from 7 a.m until 1 p.m.

1103 Parkway
Gatlinburg, Tennessee 37738

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