Weekend Camping Meal Plan: Breakfast and Dinner Covered
Camping’s all about keeping it simple—good food, minimal cleanup, and more time by the fire. I’ve put together a meal plan for your weekend trip: three breakfasts and three dinners that are hearty, easy to make, and work with just a skillet, some foil, or a pot. No fancy gear required. Here’s the schedule—let’s eat!
Breakfast Lineup
Breakfast #1: Campfire Breakfast Burritos
What You’ll Need: Tortillas, 6-8 eggs, pre-cooked sausage or bacon, shredded cheese, diced potatoes (pre-cooked or canned), salsa, salt, pepper, foil.
How to Make It:
Scramble the eggs in a skillet over the fire with a pinch of salt and pepper.
Toss in crumbled sausage or bacon and the potatoes—heat it all through.
Spoon the mix onto tortillas, sprinkle with cheese and a dollop of salsa.
Roll ‘em up, wrap in foil, and warm over the fire for 5 minutes to melt the cheese.
Why It’s Great: These burritos are grab-and-go perfection—big flavor to kick off your trip.
Breakfast #2: Skillet Biscuits with Sausage Gravy
What You’ll Need: Canned biscuit dough or mix, 4-6 oz sausage patties, 2 tbsp flour, 1 cup milk (powdered works fine), salt, pepper, butter.
How to Make It:
Cook the sausage in a skillet, crumbling it as it browns, then set it aside.
Stir flour into the leftover grease, slowly add milk, and whisk 5-7 minutes until it thickens. Season with salt and pepper.
Pop the biscuits in the skillet or wrap in foil and cook over coals (about 10 minutes, per package directions).
Split the biscuits and spoon the gravy and sausage over top.
Why It’s Great: Nothing beats warm biscuits and gravy when you’re waking up in the woods—pure comfort.
Breakfast #3: Potato and Bacon Hash
What You’ll Need: 2-3 diced potatoes (pre-cooked or canned), 4-6 bacon strips, 1 small diced onion, salt, pepper, butter or oil, optional eggs (2-4).
How to Make It:
Fry the bacon in a skillet over the fire until crispy, then set it aside and keep the grease.
Add potatoes and onion to the skillet, cook 10-12 minutes until golden and tender.
Crumble the bacon back in, season with salt and pepper. If you’ve got eggs, fry ‘em on top (3-5 minutes).
Why It’s Great: This hash is quick, hearty, and a smart way to use up any leftovers before heading home.
Dinner Lineup
Dinner #1: Beans and Cornbread
What You’ll Need: 2 cans pinto beans, 1 diced onion, bacon or ham hock (optional), 1 cup cornmeal, 2 cups water, salt, skillet or foil.
How to Make It:
If using bacon or ham, cook it in a pot, then add onion and beans (with their liquid). Simmer 15-20 minutes.
Mix cornmeal, water, and salt into a thick batter. Spoon it into a greased skillet or foil packet.
Cook the cornbread over the fire (10-15 minutes), flipping if it’s in a skillet.
Serve the beans over crumbled cornbread.
Why It’s Great: It’s warm, filling, and mostly shelf-stable—ideal for that first night out.
Dinner #2: Campfire Country Ham and Taters
What You’ll Need: Country ham slices (cured or pre-cooked), 2-3 diced potatoes, 1 sliced onion, butter or oil, salt, pepper, foil or skillet.
How to Make It:
Heat butter or oil in a skillet or foil over the fire.
Add potatoes and onion, cook 15-20 minutes until soft (stir or shake if in foil).
Toss in the ham slices, cook 5 minutes to warm and crisp up.
Why It’s Great: Minimal ingredients, big taste—the fire adds that smoky edge.
Dinner #3: Foil Packet Sausage and Peppers
What You’ll Need: Smoked sausage (sliced), 1-2 bell peppers (sliced), 1 sliced onion, diced potatoes (pre-cooked or canned), oil, salt, pepper, foil.
How to Make It:
Mix sausage, peppers, onion, and potatoes with a drizzle of oil, salt, and pepper.
Split into foil sheets and seal them tight.
Cook over coals or a grill grate for 20-25 minutes, flipping halfway.
Why It’s Great: Zero cleanup and a smoky, satisfying finish to the weekend.
Bonus: Easy Camp Snacks
Because you’ll want something to munch on between meals, here are two simple snacks to keep you going.
Snack #1: Campfire-Toasted Cornbread Bites
What You’ll Need: Leftover cornbread (from Dinner #1), butter or honey, skewer or stick.
How to Make It:
Cut cornbread into bite-sized chunks.
Skewer a piece, toast it over the fire until golden (2-3 minutes).
Smear with butter or drizzle with honey while it’s hot.
Why It’s Great: Uses leftovers, takes zero prep, and tastes better warm off the flames.
Snack #2: Trail Mix Energy Balls
What You’ll Need: 1 cup peanut butter, 1/2 cup honey, 1 cup rolled oats, 1/2 cup chopped nuts or dried fruit (like raisins or cranberries).
How to Make It:
Mix everything in a bowl at home until it sticks together (hands work best).
Roll into golf-ball-sized bites, pack in a bag or container.
Eat straight from the stash—no cooking needed.
Why It’s Great: Portable, no-fire energy boost—make ‘em ahead and you’re set.
Camp Cooking Tips
Prep Ahead: Dice onions, peppers, and potatoes at home—store them in a cooler or bag to save time.
Gear Up: A cast-iron skillet, some foil, and a small pot are all you need to pull this off.
Keep It Cold: Eggs, sausage, ham, bacon, and milk need to stay in the cooler until you’re ready to cook.
This plan keeps you fed with low-effort, high-reward meals built for the outdoors. Pack light, eat big, and soak up that campfire vibe. What’s your go-to camping snack or meal? Let me know in the comments—I’m always up for swapping ideas!
