Discover stress-free camping with our guide to premade meals. Enjoy these three delicious recipes for egg bites, breakfast sandwiches, and Pulled Pork, perfect for your outdoor adventures.
The one thing we all want to avoid while camping is unnecessary stress. Worrying what’s for breakfast, lunch, and dinner while out in nature isn’t all that fun if we’re being honest. By taking the time to prepare easy, premade meals to bring along, you’ll be able to enjoy more (worry free) time with your friends and family on your getaway. Here are 3 premade meals, that aren’t only easy but delicious!
Egg Bites
Ingredients:
- 8 large eggs
- 1/2 cup milk (any kind)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup cooked and crumbled bacon or diced ham
- 1/4 cup chopped spinach or kale
- 1/4 cup diced bell peppers
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or use silicone muffin cups for easy removal.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Add Fillings: Divide the cheese, bacon (or ham), spinach (or kale), and bell peppers evenly among the muffin cups.
- Pour Egg Mixture: Pour the egg mixture over the fillings in each muffin cup, filling them about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
- Cool and Store: Let the egg bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store the egg bites in an airtight container in the refrigerator for up to 5 days.
- Reheat and Enjoy: To reheat, simply microwave the egg bites for about 30-60 seconds until warmed through.
These egg bites are perfect for a quick and easy breakfast or snack, whether you’re at home or out camping!
Pulled Pork
- 3-4 pounds pork shoulder (or pork butt)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup barbecue sauce (your favorite brand)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon liquid smoke for extra flavor
Instructions:
- Prepare the Pork: Trim any excess fat from the pork shoulder, but leave some fat for flavor.
- Season the Pork: In a small bowl, mix together the paprika, chili powder, cumin, salt, and pepper. Rub this spice mixture all over the pork shoulder.
- Slow Cooker Setup: Place the sliced onion and minced garlic in the bottom of a slow cooker. Place the seasoned pork shoulder on top of the onions.
- Add Liquid Ingredients: Pour the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, and liquid smoke (if using) over the pork.
- Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is tender and easily shredded with a fork.
- Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat. Return the shredded pork to the slow cooker and mix it with the juices.
- Cool and Store: Let the pulled pork cool slightly before dividing it into meal prep containers. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheat and Enjoy: To reheat, microwave the pulled pork for a few minutes until warmed through, or heat it in a skillet on the stovetop.
Serving Suggestions:
- Serve on hamburger buns with coleslaw for pulled pork sandwiches.
- Use as a topping for baked potatoes or sweet potatoes.
- Add to tacos or burritos with your favorite toppings.
- Serve over rice or quinoa with vegetables for a complete meal.
This easy pulled pork recipe is perfect for meal prepping, offering versatile and delicious options for various meals throughout the week.
Breakfast Sandwiches
- 6 English muffins (or bagels)
- 6 large eggs
- 6 slices of cheese (cheddar, American, or your choice)
- 6 slices of cooked bacon, sausage patties, or ham
- Salt and pepper to taste
- Cooking spray or a small amount of oil
Instructions:
- Prepare the Eggs:
- Preheat your oven to 350°F (175°C).
- Spray a 6-cup muffin tin with cooking spray or lightly grease with oil.
- Crack one egg into each muffin cup and season with salt and pepper.
- Use a fork to lightly whisk the eggs if you prefer a scrambled texture.
- Bake in the preheated oven for 12-15 minutes, or until the eggs are set.
- Cook the Meat:
- While the eggs are baking, cook the bacon or sausage patties in a skillet over medium heat until fully cooked. Drain on paper towels.
- Assemble the Sandwiches:
- Split the English muffins and lightly toast them if desired.
- Place a baked egg on the bottom half of each English muffin.
- Add a slice of cheese on top of the egg.
- Place a slice of bacon, sausage patty, or ham on top of the cheese.
- Top with the other half of the English muffin.
- Wrap for Freezing:
- Let the sandwiches cool completely.
- Wrap each sandwich tightly in aluminum foil, plastic wrap, or parchment paper.
- Place the wrapped sandwiches in a large freezer-safe bag and store in the freezer for up to 3 months.
- Reheating Instructions:
- Microwave: Unwrap the sandwich and wrap it in a paper towel. Microwave on defrost for 1-2 minutes, then microwave on high for 1-2 minutes until heated through.
- Oven: Preheat the oven to 350°F (175°C). Place the wrapped sandwich on a baking sheet and bake for 25-30 minutes, or until heated through.
- Campfire: Place breakfast sandwiches, wrapped in aluminum foil in a large aluminum pan or skillet. Heat over the fire for 20 minutes or until warm.
Tips:
- You can customize the sandwiches by adding veggies like spinach, bell peppers, or onions to the eggs before baking.
- Swap out the English muffins for bagels, croissants, or your favorite bread.
These breakfast sandwiches are perfect for busy mornings, offering a quick and satisfying meal straight from the freezer!
Happy Camping!
