9 Make-Ahead Recipes for Your Next Camping Trip

Regardless of whether you camp often or not, having meals prepped and ready to go makes everything so much easier. It allows you to spend more time enjoying nature (or glamping, if you’re like me) and less time worrying about what to eat.

Whether you’re a seasoned camper, a glamper like me, or someone who just tolerates the outdoors once in a while, preparing meals ahead of time can make all the difference.

Today, I’m going to show you some simple, easy-to-prepare recipes that you can make ahead of time and take with you on the road. That way, when you reach your destination, you’re not scrambling to figure out a meal or giving in to the fast-food temptation.

Table of Contents

Getting Started: The Magic of Make-Ahead Meals

First off, I want to talk about why I love make-ahead meals for camping. The idea behind these recipes is that you do all the work before you even leave home.

This way, once you’re at the campsite, you don’t have to worry about chopping, marinating, or prepping anything. It’s all done for you.

Now, let’s get to the recipes. I use a step-by-step guide that keeps me on track and ensures I don’t forget anything, even when I’m juggling multiple recipes at once.

Recipe 1: Magic Chicken

Ingredients:

– Chicken breasts (I buy mine in bulk and freeze them in family-sized portions)
– 2 cloves of garlic
– Cumin
– Chili powder
– Salt
– Olive oil
– Apple cider vinegar
– Mustard (I like to use Dijon)
– Coconut aminos or tamari (optional)

Step 1: Prepping the Chicken

I always start by portioning out my chicken. Since I buy it in bulk, I freeze it in serving sizes that fit my family’s needs.

For this recipe, I bag up the chicken, and then I get to work on the marinade.

Step 2: Garlic Time

Garlic is a must for me. The recipe calls for one clove, but let’s be real—one clove is never enough. I always double up.

Garlic presses are my best friend because they save me the trouble of mincing garlic by hand.

Step 3: Add the Spices

Next, I add the cumin and chili powder. If you’ve been in my kitchen, you know I don’t follow recipes to the letter when it comes to spices.

Recipes are more like a guideline for me. If you love cumin, add a little extra. If you want a little more heat, go ahead and throw in more chili powder. It’s all about making it your own.

Step 4: Olive Oil, Vinegar, and Mustard

The olive oil and apple cider vinegar give the chicken a nice balance of richness and tang. I use about three tablespoons of olive oil and four tablespoons of vinegar. I also add a good squirt of Dijon mustard for some depth of flavor.

Step 5: Coconut Aminos or Tamari

For those of you looking to keep things paleo or gluten-free, coconut aminos or tamari are great alternatives to soy sauce. I personally love the flavor they add. Just pour it right into the bag.

Once everything’s in the bag, I seal it up, squeeze out as much air as possible (because air is not your friend when you’re marinating), and give it a good mix. Then, into the freezer it goes!

Recipe 2: Chicken Fajitas

Fajitas are a go-to for me when camping. They’re easy to make, pack full of flavor, and you can prep everything ahead of time. Plus, they cook up in just a few minutes once you’re at the campsite.

Ingredients:

– Chicken breasts
– 2 cloves of garlic
– Cumin
– Chili powder
– Salt
– Olive oil
– Apple cider vinegar
– Lime juice (fresh is best)
– Bell peppers (any color you like)
– Onion

Step 1: Onion Prep

Here’s a little trick for chopping onions that I swear by—vinegar. A small capful of white vinegar on the cutting board helps prevent those dreaded onion tears.

Another tip: don’t cut from the root end of the onion, as that’s what releases the gas that makes you tear up.

For fajitas, I like to slice the onions into circles. You can freeze the onions along with the chicken, or if you prefer a fresher taste, store them separately in a jar or Ziploc bag.

Step 2: Garlic and Chicken

Again, I use two cloves of garlic because, honestly, one clove just isn’t enough. The garlic goes right into the bag with the chicken, and I make sure everything is sealed tight.

Step 3: Spices and Lime Juice

For fajitas, I like to add a little more chili powder than the recipe calls for. Remember, spices are your playground—adjust them to your taste. A dash of cumin, some salt, and then I move on to the fresh lime juice.

Step 4: Bell Peppers

Here’s where the fun comes in. I’ve got a trick for cutting bell peppers that will save you a ton of time. Instead of cutting off the top and dealing with all the seeds, I follow the natural lines of the pepper and cut along those.

When you’re done, you’ll have a little “Christmas tree” of seeds and membrane that you can toss, and the rest of the pepper is ready to slice.

Once I’ve got everything sliced, the peppers go into the bag with the chicken and spices. Seal it up, squeeze out the air, and pop it in the freezer.

Recipe 3: Pineapple Chicken Bowls

Now for the main event! I’m sharing with you is a Pineapple Chicken Bowl. It’s super simple, healthy, and quick to prepare.

The best part is, it travels well, so you can eat it once you’ve reached your destination or while you’re still on the road.

Ingredients:

– Chicken
– Microwaveable rice
– Pineapple bits
– Cilantro
– Olive oil
– Cumin
– Honey
– Guacamole

Step 1： Chop the chicken

Whether you’re using rotisserie or shredded chicken, get that done first. My frinend Jared helps with the chopping because he’s a pro at it.

Step 2： Season the chicken

Add some olive oil to coat it, then sprinkle in a tablespoon of cumin. Don’t worry about being too precise; just eyeball it. Throw in a little salt and pepper for good measure.

Step 3： Mix in the extras

Now, add a tablespoon of honey, along with some cilantro. I like to use the whole container because, honestly, who has time to measure? Plus, cilantro adds so much fresh flavor.

Step 4： Pack it up

Once everything is mixed together, you can pack the chicken in your cooler or fridge, along with your microwaveable rice, pineapple cups, and guacamole.

When you’re ready to eat, just warm up the rice, drain the pineapple juice, and assemble everything on your plate. It’s that simple!

Recipe 4: Taco Salad To Go

The next recipe is just as easy, if not easier. It’s a Taco Salad To Go. I love this recipe because it’s versatile, quick to make, and easy to pack.

Ingredients:

– Ground beef
– Chorizo
– Doritos
– Diced tomatoes
– Cheese
– Dressing
– Lettuce
– Guacamole

Step 1： Cook the meat

Brown your ground beef and chorizo together. If you’re camping and trying to save time, cook this at home, so you can just reheat it when you’re ready.

Step 2： Pack it all up

Once your meat is cooked, you can pack the cooked beef and tomatoes in a container. For the rest, throw your lettuce, Doritos, cheese, dressing, and guac cups into your cooler.

Step 3：Assemble on the go

When you’re ready to eat, all you have to do is assemble everything. You can crush the Doritos and sprinkle them on top of your salad for some extra texture. Add as much or as little dressing as you like, and voilà!

Recipe 5： Breakfast Burritos

Let’s kick things off with breakfast burritos. They are easy to prepare and incredibly versatile! For this recipe, you’ll need:

Ingredients:

– Tortillas
– Tater tots
– Eggs
– Milk
– Cheese
– Sausage

Step 1：

Start by heating some olive oil in a large skillet over medium-high heat. Once it’s hot, add your sausage and cook it until it’s golden brown.

Step 2：

While the sausage is cooking, crack some eggs into a bowl. Add a splash of milk and a pinch of salt, then whisk everything together until it’s well combined.

Once your sausage is cooked, add the egg mixture to the skillet and scramble until the eggs are nice and fluffy.

Step 3：

Now it’s time to combine everything. In a large bowl, mix the cooked sausage, scrambled eggs, tater tots (which I baked according to the package instructions), shredded cheddar cheese, and a sprinkle of salt and pepper.

Give it a good stir until everything is well mixed.

Step 4：

Next, take a scoop of the mixture and place it onto a tortilla. Roll it up tightly to form a burrito and wrap it in aluminum foil. Once all your burritos are wrapped, pop them into a Ziploc bag and store them in the freezer.

Step 5：

When you’re ready to head out on your camping trip, toss the burritos into your cooler. Once you arrive at your campsite, reheat them in a cast iron skillet or right over the fire.

Recipe 6：Egg Muffin Cups

Next up, I want to show you how to make egg muffin cups. These are super simple and even easier to eat on the go. Here’s what you’ll need:

Ingredients:

– 5 large eggs
– 1 cup of shredded cheddar cheese
– Crispy bacon (chopped into bits)
– Italian seasoning
– Salt and pepper

Step 1：

First, preheat your oven to 400 degrees Fahrenheit. Crack the eggs into a bowl, add a sprinkle of salt and pepper, and whisk everything together until it’s nice and smooth.

Once that’s done, mix in the crispy bacon, cheese, and Italian seasoning.

Step 2：

Now, grab a muffin tin and carefully scoop the egg mixture into each muffin cup. Be sure not to fill them all the way to the top, as the egg mixture will rise during baking.

Bake these in the oven for about 10 to 15 minutes, or until they are set.

Step 3：

After baking, allow them to cool completely. Once cooled, individually wrap each muffin cup in aluminum foil, place them in a Ziploc bag, and pop them in the freezer.

Recipe 7. Breakfast Casserole

Moving on, let’s whip up a breakfast casserole. This recipe is fantastic if you’re camping with a larger group since it can easily feed 12 people.

Ingredients:

– Crusty bread
– Pork sausage (casings removed)
– Italian seasoning
– Chopped yellow onion
– Chopped bell peppers
– Sliced mushrooms
– Chopped fresh spinach
– Minced garlic
– Milk
– Shredded cheddar cheese
– Eggs

Step 1：

To start, grease an oven-safe pan—I’m using an aluminum one because it’s easier to transport. Next, arrange your bread cubes at the bottom of the pan.

If you’re wondering how I made this crusty bread, I simply cut up a loaf into cubes and baked them at 300 degrees Fahrenheit for about 10 to 15 minutes until crispy.

Step 2：

While that’s baking, heat some olive oil in a skillet over medium-high heat. Add your sausage and Italian seasoning, breaking it up as it cooks.

Once the sausage is browned, toss in the garlic, onion, bell pepper, mushrooms, and spinach. Cook everything until it’s nice and soft.

Step 3：

After the veggies have cooked down a bit, spread the sausage and vegetable mixture evenly over the bread cubes in the pan.

In a large bowl, mix together your eggs, milk, cheese, and a bit of salt and pepper. Pour this mixture over the sausage and veggies.

Step 4：

Now, cover the casserole with aluminum foil and let it refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld.

When you’re ready to cook, preheat your oven to 375 degrees and bake the casserole uncovered for about 40 to 45 minutes, or until a toothpick comes out clean.

Recipe 8. Overnight Oats

Now, let’s talk about one of the easiest breakfast options: overnight oats. This recipe requires no cooking and is incredibly customizable. For this, you’ll need:

Ingredients:

– Oats
– Almond milk
– Greek yogurt
– Peanut butter
– Chia seeds
– Fresh blueberries (or any other fruit of your choice)

Step 1：

To prepare, just stir everything together as you add it to your container. Start with the oats, then add almond milk, Greek yogurt, a spoonful of peanut butter, chia seeds, and finish with blueberries on top. Mix it all up until combined.

Step 2：

Throw the container in the fridge or pop it in your cooler before you leave for your trip. These overnight oats will last a couple of days and are one of the simplest breakfasts you can have while camping.

Step 3：

After they’ve sat in the fridge for a bit, you can add toppings like granola, honey, or more fresh fruit. It’s a nutritious breakfast that’s as easy as it gets.

Recipe 9. Banana Bread

Last but certainly not least, I want to share a recipe for banana bread. This is a sweet and easy breakfast that’s sure to please everyone. Here’s what you’ll need:

Ingredients:

– All-purpose flour
– Baking powder
– Baking soda
– Salt
– White sugar
– Butter
– Ripe bananas
– Eggs
– Milk
– Vanilla extract
– Optional: walnuts or chocolate chips

Step 1：

Start by preheating your oven to 325 degrees Fahrenheit. In a bowl, whisk together your flour, baking powder, baking soda, and salt, and set that aside.

In another bowl, beat the sugar and butter together until smooth. Then, mash your ripe bananas and mix them in until combined.

Step 2：

Next, add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla and milk, then add your flour mixture along with any optional ingredients like walnuts or chocolate chips.

Be careful not to overmix; just stir until everything is combined.

Step 3：

Grease a loaf pan and pour your batter in. Tap the pan on the counter to release any air pockets. Bake until a toothpick comes out clean, which took about an hour and 15 minutes for me.

Once it’s baked, let it cool on the counter for about 15 to 20 minutes.

Step 4：

The aroma of freshly baked banana bread is irresistible, and trust me, it’ll have everyone wandering into the kitchen.

It’s a delightful treat that pairs perfectly with your morning coffee or tea.

Conclusion

By the time you get to your campsite, these meals will have thawed and marinated, meaning all you have to do is cook them.

Whether you’re grilling over an open flame or using a camp stove, these meals come together in no time.

They’re simple, delicious, and best of all, they save you time and hassle at the campsite.