4 Day Camping Meal Plan - Feeds 4

If you're trying to meal plan for group camping, our four person meal plan is the perfect fit to feed your family or friends. You can find a printable version of our shopping list, meal substitutions (for lighter backpacking weights), and cooking directions here: 

Here's what's on the 4 day menu:


  • Egg Muffins
  • Pancakes & Bacon
  • Breakfast Burritos 
  • Lemon Swedish Pancakes & Smoked Sausage Links 


  • On-The-Go Charcuterie
  • Cheesy Broccoli Soup with Bacon Bits
  • Bologna Hash
  • Tuna & Quinoa  


  • Hot Dogs with Corn & Baked Beans
  • Saucy Cabbage Rolls
  • Hearty Cabbage Soup
  • Hobo Dinner

Shopping List:

  • 16 eggs 
  • 1 stick of butter
  • 2-3 instant pancake mix (6.75 oz.)
  • 1 instant broccoli cheese soup mix
  • 1 package tortillas (10 count)
  • 1 package hot dog buns (8 count)
  • 1 can baked beans (28 oz., can also use frozen beans)
  • 4 ears sweet corn
  • 3 smoked cheddar cheese (8 oz.)
  • 1 smoked gouda cheese (8 oz.)
  • 2 packages instant mashed potatoes
  • 4 single serving packaged trail mix 
  • 4 apples
  • 1 small head of cabbage
  • 3 cups of rice
  • 1 can diced tomatoes
  • 1 can tomato soup
  • 2 cans tomato sauce
  • 2 onions (optional: add 1 additional onion for Hobo Meal)
  • 1 small maple syrup bottle
  • 1 package Lund’s Swedish Pancake Mix
  • 1 jar lemon curd (12 oz.)
  • 1 package English muffins
  • 2 zucchini
  • 1 package carrots
  • 4 large potatoes
  • 1 package of ranch seasoning mix
  • 4 flavored tuna packets (2.6 oz.)
  • 4 packages ready-to-serve flavored quinoa

Brüders Butcher Meats:

Condiments & Spices: 

  • Salt
  • Pepper
  • Onion powder
  • 2 chicken and 1 beef bouillon cube
  • ½ tsp. dried dill
  • 3 tbsp. dried parsley
  • 4-8 packets ketchup (optional)
  • 4-8 packets mustard (optional) 
  • 1 water filtration device (optional)
  • 1 cast-iron skillet
  • 4 mess kits 
  • 1 cutting board & knife (optional)
  • 1 utility knife with can opener
  • 1 metal spatula
  • 1 metal tongs
  • 4 sheets tin foil
  • Heat protecting glove, sleeve, or potholder to handle skillet
  • 1 measuring cup with different lined amounts (can also use camping mug with measurements)

Meal Directions: 

Egg Muffins:

  1. In cast-iron skillet, over coals, melt 2 tbsp. of butter.
  2. Toast English muffins face down in butter and set aside.
  3. Cook 4 fried eggs (if using dehydrated egg, mix with water before adding to skillet).
  4. Reheat 4 strips of cooked bacon.
  5. Cut 4-8 slices of smoked cheddar cheese (about ½ of 8 oz. cheese block).
  6. Assemble sandwiches when eggs are fully cooked.
  7. Salt and pepper to taste.

Pancakes & Bacon:

  1. In mess kit bowl, mix 1 package of pancake mix with water.
  2. Melt 2 tbsp. of butter in skillet over hot coals.
  3. Pour pancake batter into skillet to make a test pancake and flip pancake when browned on bottom and bubbles on the top have formed and mostly popped. Ensure heat isn’t too severe, expect that your first attempt may scorch the pancake as you’re testing out heat. 
  4. Reheat 8 strips of bacon.
  5. Serve pancakes and bacon with syrup.

Breakfast Burritos:

  1. In skillet, over coals, melt 2 tbsp. butter.
  2. Scramble 8 eggs (if using dehydrated egg, mix with water before adding to skillet).
  3. Cut up 1 package of cheddar beef sticks and add to eggs when close to finished cooking
  4. Place egg & beef mixture in tortillas, roll them up, and serve

Lemon Swedish Pancakes & Smoked Sausage Links:

  1. In mess kit bowl, mix 1 package of Lund’s Swedish Pancake Mix with 1 ½ cups of water and 1 egg.
  2. In skillet, over coals, melt 2 tbsp. butter.
  3. Pour pancake batter into skillet to make a test pancake and flip pancake when browned on bottom and bubbles on the top have formed and mostly popped. Ensure heat isn’t too severe, expect that your first attempt may scorch the pancake as you’re testing out heat.
  4. Open lemon curd, and spread over cooked pancakes. If substituting for instant lemon pudding, prepare in a separate mess kit bowl, and spread over pancakes.
  5. Roll pancakes into a burrito for easier handling.
  6. Heat smoked sausages in skillet.
  7. Serve together hot, and optionally add more lemon curd to top of pancakes.

On-The-Go Charcuterie: 

  1. Gather 4 apples, 8 oz. smoked gouda, 8 oz. cheddar cheese, 4 trail mix servings, 1 package Cheddar Beef Sticks, 1 package of Pineapple Beef Sticks, 1 Summer Sausage Chub.
  2. Cut up ingredients into desired quantities to share with 4 people and enjoy!

Cheesy Broccoli Soup with Bacon Bits:

  1. In skillet, heat water required for broccoli and cheese soup mix and follow package directions.
  2. Add ¼ of the cooked bacon broken up into bits. 
  3. Serve hot.

Bologna Hash:

  1. Prepare 2 packages of instant mashed potatoes in skillet. Follow package directions.
  2. Cut Bologna Ring into slices and mix into mashed potatoes.
  3. Add salt, pepper, and onion powder to taste.
  4. Break up 8 oz. smoked cheddar cheese into pieces or cut into cubes and add to hash.
  5. Serve hot.

Tuna & Quinoa: 

  1. Open premixed quinoa and heat till warm in skillet (can be eaten cold, if desired).
  2. Open flavored tuna packages. Mix tuna into the quinoa or enjoy separately.

Hot Dogs with Corn & Baked Beans:

  1. Soak corn in water with husks for 5-15 minutes. Can be in a bucket or floating in a lake if necessary.
  2. To steam corn over hot coals, leave the husk on. Wrap ears of corn in tin foil and set on hot coals (can also be placed in skillet without tin foil to steam). Roll corn off of coals after about 10 minutes and check to see if kernels have turned a darker yellow. Corn should sound like it’s sizzling as it steams in the husks.
  3. Open baked beans and cook over fire in skillet. Once warm, add to plates.
  4. Use sticks (or roasting forks) to cook wieners over the fire. Once cooked, place in hot dog buns and add ketchup or mustard if desired. 
  5. Once corn has cooled enough to handle, peel back husks from cob.
  6. Salt and butter corn to desired amount, and enjoy the meal.

Saucy Cabbage Rolls:

  1. Fill skillet with water and heat until boiling.
  2. Use ½ head of cabbage, carefully removing leaves in layers (do not chop) and place in water to blanch (should be translucent looking when pulled out of water).
  3. Remove cabbage from heat and set aside. 
  4. Use 2 cups of boiling cabbage water to cook 1 cup of rice, discard remaining water. 
  5. While rice is cooking, cut up 2 packages of Smoked Pork Sausage into small bits.
  6. Mix chopped sausage with ½ tsp. dried dill, 3 tbsp.. dried parsley, ½ tsp salt, ½ tsp. pepper, 1 egg, 1 can diced tomatoes, 1 can tomato sauce and 1 chopped onion.
  7. Mix cooked rice with sausage mixture and place a few spoonfuls into the center of a blanched cabbage leaf. Tuck each end in toward the filling and roll like a burrito. Do this until all cabbage leaves have been filled and rolled.
  8. Place cabbage rolls into skillet and cover with 1 can of tomato soup.
  9. Cook on coals until bubbly (20-35 minutes depending on coal distribution). Keep an eye on the bottom of cabbage rolls to ensure they don’t burn. If concerned, add water to minimize scorching. 

Hearty Cabbage Soup:

  1. Fill skillet with water and set on coals to boil.
  2. While waiting to boil, chop ½ cabbage and add to water with 2 cups of rice. It will take about 20 minutes for rice to cook.
  3. Add 1 chicken and 1 beef bouillon cube.
  4. Season with salt, pepper, garlic, and onion powder.
  5. Cut up 1 Summer Sausage Chub and add to soup.
  6. When cabbage and rice appear done, taste and add bits of the remaining bouillon cube until desired flavor is achieved (Note: There is a lot of salt in cubes, be careful with salt quantity in step 4 before adding the final cube.)

Hobo Dinner:

  1. Use tin foil to carefully create 4 envelope-style pouches for ingredients to be cooked in.
  2. Cook 2 packages of Smoked Brats over fire and cut up, distributing them equally tin foil pouches.
  3. Cube 4 large potatoes, 1 onion, 1 package of carrots, and 2 zucchini.
  4. Proportion vegetables into tin foil pouches for each person.
  5. Open ranch dressing mix and pour some of the spiced mixture into each of the pouches.
  6. Optional: Add remaining butter to pouches.
  7. Fold tin foil over the top of the pouch and mix gently.
  8. Place on hot coals to cook until potatoes and carrots are cooked through.