10 Easy Camping Meals for Family: Quick Recipes & Tips

Ingredients:

• 6 eggs
• 1 pound pre-cooked breakfast sausage or bacon (chopped)
• 2 cups frozen hash browns
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat your cast iron skillet over the campfire or camp stove.
2. Add hash browns and cook until they begin to brown (about 5-7 minutes).
3. Add diced peppers and onions, cooking until softened.
4. Mix in pre-cooked meat.
5. Create small wells in the mixture and crack eggs into them.
6. Cover with foil and cook until eggs are set (about 5-8 minutes).
7. Sprinkle cheese on top, cover again until melted.

Ingredients:

• 12 large flour tortillas
• 12 eggs, scrambled
• 1 pound breakfast sausage, cooked and crumbled
• 2 cups shredded cheese
• 1 can black beans, drained
• 1 cup salsa
• Optional: diced peppers, onions, potatoes

Instructions:

1. At home: Scramble eggs and cook sausage.
2. Lay out tortillas and add eggs, meat, beans, cheese, and salsa.
3. Roll up burritos and wrap individually in foil.
4. Freeze until your trip, then transfer to cooler.
5. At camp: Place foil-wrapped burritos on a grate over the fire or on a camp stove, turning occasionally until heated through (about 10-15 minutes).

Ingredients:

• 1 loaf of thick-cut bread
• 6 eggs
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Butter for cooking
• Maple syrup for serving

Instructions:

1. Cut bread into thick strips.
2. In a shallow container, whisk together eggs, milk, sugar, cinnamon, and vanilla.
3. Heat a skillet or griddle over your camp stove and add butter.
4. Dip bread sticks in egg mixture, coating all sides.
5. Cook until golden brown on all sides.
6. Serve with maple syrup for dipping.

Ingredients (per serving):

• ½ cup rolled oats
• ½ cup milk (or non-dairy alternative)
• ¼ cup yogurt
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• Toppings: fresh fruit, nuts, peanut butter

Instructions:

1. Combine oats, milk, yogurt, chia seeds, and sweetener in a mason jar or container with lid.
2. Stir well, then seal and refrigerate in your cooler overnight.
3. In the morning, add your favorite toppings and enjoy!
4. Pro tip: Make several jars at once for multiple breakfasts.

Ingredients:

• 2 cups pancake mix (store-bought or homemade)
• 1½ cups water
• Optional add-ins: blueberries, chocolate chips, sliced bananas
• Butter for cooking
• Maple syrup for serving

Instructions:

1. At home: Prepare dry pancake mix in a zip-top bag.
2. At camp: Add water to the bag and knead to mix (no bowl needed!).
3. Heat a greased skillet or griddle over your camp stove.
4. Snip the corner of the bag and squeeze batter onto the hot surface.
5. Add any fruit or chocolate chips now.
6. Flip when bubbles form and edges look set.
7. Cook until golden brown on both sides.

Ingredients (base suggestions):

• Protein options: pre-cooked chicken, ground beef, sausage, or tofu
• Vegetable options: sliced potatoes, carrots, bell peppers, zucchini, corn
• Seasonings: garlic powder, Italian seasoning, taco seasoning
• 2 tablespoons olive oil or butter per packet
• Salt and pepper to taste

Instructions:

1. Tear off sheets of heavy-duty aluminum foil (about 12×18 inches each).
2. Let each person add their choice of protein, vegetables, and seasonings to their foil.
3. Drizzle with oil or add a pat of butter.
4. Fold foil to create a sealed packet with space for steam.
5. Place packets on hot coals or a grill grate over the fire.
6. Cook for 15-20 minutes, turning once halfway through.
7. Carefully open packets (watch for hot steam!) and enjoy.

Ingredients:

• Individual bags of corn chips
• 1 pound ground beef, cooked with taco seasoning
• Toppings: shredded cheese, shredded lettuce, diced tomatoes, sour cream, salsa

Instructions:

1. At home: Cook ground beef with taco seasoning and refrigerate or freeze.
2. At camp: Reheat the taco meat in a skillet.
3. Crush chips slightly while still in their bags.
4. Open bags and add a scoop of warm taco meat.
5. Let everyone add their preferred toppings.
6. Eat directly from the bag with a fork—no plates needed!

Ingredients:

• Large flour tortillas
• Protein options: deli meat, canned tuna, hard-boiled eggs, peanut butter
• Cheese slices or shredded cheese
• Vegetables: lettuce, tomatoes, cucumbers, bell peppers
• Spreads: hummus, mayo, mustard, ranch dressing

Instructions:

1. Set up all ingredients buffet-style on your picnic table.
2. Let each person build their perfect wrap.
3. Roll tightly, tucking in the ends.
4. Optional: Wrap in foil for easier eating.
5. Pair with chips, fruit, or other easy sides.

Ingredients:

• 1 pound pasta (penne or rotini work well)
• 1 pound Italian sausage or ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jar pasta sauce
• 3 cups water
• 1 cup shredded mozzarella cheese
• Italian seasoning, salt, and pepper to taste

Instructions:

1. In a large pot over your camp stove or fire, brown the meat.
2. Add onions, garlic, and peppers, cooking until softened.
3. Add uncooked pasta, pasta sauce, and water to the pot.
4. Bring to a simmer and cook, stirring occasionally, until pasta is tender and most liquid is absorbed (about 12-15 minutes).
5. Sprinkle cheese on top and cover until melted.
6. Season to taste and serve directly from the pot.

Ingredients:

• 2 pounds chicken breast, sliced into strips
• 3 bell peppers (mixed colors), sliced
• 2 onions, sliced
• 2 tablespoons olive oil
• 1 packet fajita seasoning
• Flour tortillas
• Toppings: shredded cheese, sour cream, salsa

Instructions:

1. Tear off large sheets of heavy-duty aluminum foil.
2. In a large zip-top bag, combine chicken, peppers, onions, oil, and seasoning. Mix well.
3. Divide mixture evenly onto foil sheets.
4. Fold and seal foil to create packets.
5. Place on a grill grate over the fire or directly on hot coals.
6. Cook for 15-20 minutes, turning once halfway through.
7. Carefully open packets and serve with warm tortillas and toppings.

Ingredient Options:

• Nuts: almonds, peanuts, cashews, walnuts
• Seeds: pumpkin seeds, sunflower seeds
• Dried fruits: raisins, cranberries, apricots, banana chips
• Sweets: chocolate chips, M&Ms, yogurt-covered raisins
• Extras: pretzels, cereal, coconut flakes, popcorn

Instructions:

1. Set out small containers with different ingredients.
2. Give each family member a zip-top bag or container.
3. Let everyone create their own custom mix.
4. Perfect for hiking, fishing, or lazy afternoons at camp.

Ingredients:

• 1 cup rolled oats
• ½ cup peanut butter
• ⅓ cup honey
• ½ cup mini chocolate chips
• ¼ cup ground flaxseed
• 1 teaspoon vanilla extract

Instructions:

1. At home: Mix all ingredients in a large bowl until well combined.
2. Refrigerate mixture for 30 minutes to firm up.
3. Roll into 1-inch balls.
4. Store in an airtight container in your cooler.
5. These will keep for several days and provide quick energy during activities.

Ingredients:

• 1 banana per person
• Mini chocolate chips
• Mini marshmallows
• Optional toppings: crushed graham crackers, peanut butter chips, butterscotch chips, chopped nuts

Instructions:

1. Slice each banana lengthwise, keeping the peel on and bottom intact.
2. Gently open the banana and fill with chocolate chips and marshmallows.
3. Add any additional toppings.
4. Wrap the entire banana in foil.
5. Place on hot coals or grill grate for 5-10 minutes until fillings are melted.
6. Carefully unwrap and eat with a spoon directly from the peel.

Before Your Trip:

• Plan all meals and create a shopping list
• Check what cooking facilities are available at your campsite
• Pre-cook and freeze meals when possible
• Pre-chop vegetables and store in containers
• Pre-measure ingredients for each meal
• Pack food in order of use (last meals on bottom)
• Freeze water bottles to use as ice packs

Essential Pantry Items:

• Cooking oil or spray
• Salt, pepper, and basic spices
• Condiments (ketchup, mustard, mayo packets)
• Coffee, tea, or hot chocolate
• Granola bars and trail mix
• Peanut butter and jelly
• Bread or tortillas