10 Kid-friendly Camping Recipes to Make on Your Next Camping Trip - Panergy

by Regina Wu
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10 Kid-friendly Camping Recipes to Make on Your Next Camping Trip - Panergy

It’s important to get the morning off on the right foot when you’re camping, so you’ll want to plan ahead for some nutritious breakfasts that will get your kids out of their tents and ready to adventure for the day. Here are our top breakfast recipes for kids.


Pancakes are almost sure to be a hit with kids (and adults, too). This simple breakfast food requires minimal effort, especially if you make the batter at home ahead of time and simply pour it onto the griddle or pan once you’re camping. Here’s a quick and easy pancake recipe.


  • 4 eggs, beaten
  • 2 cup milk
  • 1 T oil
  • ½ tsp vanilla
  • 4 c flour
  • ½ cup sugar
  • 3 tsp baking powder

How to make it:

  1. In a large bowl, mix the eggs, milk, oil, and vanilla
  2. In medium bowl mix flour, sugar, and baking powder
  3. Add medium bowl dry mixture to large bowl liquid mixture slowly using an electric mixer; add more flour if mixture is too runny, or more milk if it is too dry. Mix until creamy.
  4. If desired, add two mashed bananas to the mixture
  5. Spray a non-stick pan with cooking spray or add oil or butter and warm on medium heat
  6. Pour the batter onto the pan and cook pancakes until bubbles appear
  7. Flip the pancakes one time, and cook until lightly brown


Casserole is one of those dishes that is great for kids because it’s everything they need in one simple dish. They get sausage, eggs, cheese, and some bread with this easy and tasty recipe.


  • 1 pound sausage
  • (1) 8-oz. package cream cheese
  • 6 – 8 eggs
  • 1 package shredded cheese (swiss or other)
  • 2 cans crescent rolls

How to make it:

  1. Scramble sausage in a skillet until brown
  2. Beat eggs and scramble with sausage
  3. Soften cream cheese and mix with eggs and sausage
  4. Place a layer of crescent rolls in bottom of an oven-safe baking dish, add sausage, egg, and cream cheese mixture, cover that with a layer of cheese, and top with another layer of crescent rolls
  5. Bake over the fire for 30 minutes or until crescent rolls are golden brown

Vegetarian breakfast burrito with eggs and bell pepper


For a kid-friendly breakfast on the go, look no further than these breakfast burritos. You can opt to make these ahead of time at home and freeze them in Ziplock bags so that you can pull them out of the cooler quickly and reheat them when you’re short on time.


  • 1 T butter
  • ¼ medium yellow onion, chopped
  • 2 T canned green chilies, drained and chopped
  • 6 eggs, beaten
  • ¾ cup shredded Monterey Jack cheese
  • Pinch pepper
  • Dash liquid hot pepper sauce, optional
  • (4) 10-inch flour, almond flour, or cassava flour tortillas, warmed

How to make it:

  1. Place butter in a large skillet over medium heat and allow it to melt
  2. Add onions and green chilies and sauté for 2 minutes
  3. Add beaten eggs, pepper, and optional hot pepper sauce
  4. Stir frequently so the eggs don’t stick to the bottom of the pan
  5. When the eggs are thoroughly cooked (but not dry), sprinkle cheese over and allow it to melt.
  6. Place ¼ of the egg mixture along ⅓ of a tortilla, about 2 inches away from the bottom
  7. Add salsa and sour cream, if desired, and fold up the lower edge, then roll from the side to form a burrito


Hot dogs for breakfast? Your kids are gonna love this one. It will feel like a treat for them if you serve this up first thing in the morning. And the best part? They’re quick and easy to make and a lot of the prep can be done ahead of time.


  • 6 hot dogs (cut into cubes)
  • 1 pack of hot dog buns
  • 2 T butter
  • 6 eggs
  • ¼ cup milk
  • Salt and pepper
  • Shredded cheese (any kind)
  • Mayo (if desired)

How to make it:

  1. Melt butter in frying pan
  2. Whisk eggs and milk and pour in pan. Add salt/pepper to taste
  3. Once eggs start to form, pour hotdog cubes in with the eggs and scramble together
  4. Put mayo on hotdog bun (if desired), spoon egg mixture in, and top with cheese


We love a good casserole and this sweet one is extra tasty. Take your kids’ favorite breakfast sweet and turn it into a convenient casserole that serves up great leftovers, too. This can be made ahead of time and then reheated when you get to camp. You can add all sorts of fruits and nuts to the top of this to make it even more delicious.


  • ¼ cup flour
  • 1 cup milk
  • 2 tsp sugar
  • ½ tsp vanilla
  • Dash salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 3 eggs, beaten
  • 4 slices thick French bread, cubed
  • 3 oz. cream cheese, cut into ½-inch cubes
  • ½ c blueberries or other fruit
  • ½ c pecans or walnuts

How to make it:

  1. Mix together flour, milk, sugar, vanilla, salt, cinnamon, and nutmeg
  2. Beat eggs and add to mixture
  3. Add bread cubes, stir until coated
  4. Pour in greased 8×8 pan and top evenly with cream cheese, berries, and nuts
  5. Cover and refrigerate for at least 1 hour or up to 24 hours
  6. Bake uncovered 20 – 25 minutes at 400 degrees or until golden brown. Serve with butter and syrup.

While breakfast sets the tone for the day, lunch is the meal that keeps the momentum going. Whether you’re at camp relaxing and enjoying your lunch, or whether you’re eating it while adventuring, we’ve got some great lunch recipes that will make your kids happy and that taste good, too.

Two pulled pork sandwiches on a cutting board


These sandwiches are full of flavor that your kids are sure to love. Plus, they are easy to make and can be done mostly ahead of time. They also double as dinner when you get in a pinch, so be sure to make extra to enjoy the leftovers.


  • 1 ½ cup chopped celery
  • ½ cup chopped onion
  • ½ cup ketchup
  • ½ cup barbecue sauce
  • ½ cup water
  • 1 T vinegar
  • 1 T Worcestershire sauce
  • 1 T brown sugar
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 2 pounds cooked and shredded beef brisket
  • 6-8 sandwich buns

How to make it:

  1. Combine all ingredients except the beef and bring the sauce to a boil
  2. Simmer sauce for 5 minutes, and then add shredded beef
  3. Simmer at least 20 minutes longer after adding the beef
  4. Spoon over split sandwich buns of your choice

How to Make Camp Fajitas and Margaritas


This flavor-packed lunch is something we think your kids will like. You may want to opt out of the chili powder on this one if your kids aren’t big fans of spicy food, but otherwise, this meal should make their tastebuds sing while getting in some great nutrients.


  • 8 tortillas
  • 1 ½ pounds round steak or boneless chicken breasts, cut into long thin strips
  • 3 T lemon juice
  • 3 T oil
  • 1 tsp ground cumin
  • ½ tsp salt
  • 1 tsp chili powder
  • 2 T fresh cilantro, chopped
  • 5 T teriyaki sauce
  • 1 green pepper
  • 1 yellow pepper
  • 1 red pepper
  • 1 yellow onion
  • Lettuce
  • Tomatoes
  • Sour cream

How to make it:

  1. In small bowl mix lemon juice, 1 T oil, cumin, salt, chili powder, and cilantro
  2. Pour over beef or chicken strips in Ziplock bag and marinate for at least 30 minutes
  3. While meat is marinating, slice the onion, red, green, and yellow peppers into strips and set aside.
  4. Heat the remaining 2 T of oil in large skillet over medium heat and add the marinated meat
  5. Fry for 4 to 5 minutes and then add the onion, and peppers
  6. Continue to cook over medium-low heat and pour in the teriyaki sauce
  7. When the onions and peppers are cooked to your liking, transfer over to the tortillas and serve with lettuce, tomatoes, and sour cream


This one is a lunch best served while relaxing at the campsite, and it is one that will be a hit with the kids. Macaroni and cheese is a staple in nearly every child’s life, and this one had a tasty spin on it that makes it enjoyable for adults, too.


  • 2-3 boxes of macaroni & cheese
  • ½ pound ground beef
  • Tortilla chips
  • 1 T ketchup (if desired)
  • 1 T Worcestershire sauce (if desired)

How to make it:

  1. Over a campfire or stove, brown ground beef and set aside
  2. Make macaroni as directed
  3. When done, add ground beef and mix
  4. Add about two handfuls of tortilla chips to mixture and mix
  5. Add ketchup and Worcestershire sauce (or Tabasco sauce) if desired

Homemade Beef Walking Taco in a Bag with Chips


This recipe is a fun take on tacos that is great for on-the-go eating. Though a bit messy, it is worth it for the taste and the simplicity of this kid-approved lunch.


  • 6 small bags of Doritos
  • 1 pound hamburger
  • 1 packet taco seasoning
  • 1 head of lettuce, thinly chopped
  • Sour cream
  • 2 cups tomatoes, cubed
  • Taco sauce to taste

How to make it:

  1. Cook the hamburger with taco seasoning and other spices of choice (just make sure nothing is too spicy)
  2. Let the hamburger cool a bit
  3. Crunch Doritos in the bag, and add the above ingredients to the bag
  4. Grab a fork and dig in


This pasta salad is great for warm-weather camping as it’s a great way to keep cool while simultaneously getting some tasty flavors in on a quick and easy lunch. It can be easily packed to take with you on a hike, and even better yet – it can be made ahead of time and kept in the cooler.


  • 4 boneless, skinless chicken breast
  • 1 bottle Italian salad dressing
  • 1 T Rose’s Lime Juice
  • ¼ cup honey
  • 1 bag fusilli pasta, cooked
  • 1 cup chopped red onion
  • 2 cup Caesar dressing
  • 4 Roma tomatoes, seeded and chopped

How to make it:

  1. Marinate chicken breasts in the Italian Dressing, lime juice, and honey for at least 3 hours
  2. Fry chicken in a cast-iron skillet for about 5 minutes on each side
  3. Add the rest of the marinade
  4. Bring to a boil then simmer for about 30 minutes
  5. Cut the chicken into cubes and add to cooked pasta, red onion, Caesar dressing, and tomatoes
  6. Chill & serve

Dinnertime is a key mealtime for kids. After a long day, they are going to want some good food, and they aren’t going to want to wait long for it. So, it’s up to you to find something to fit their taste buds that won’t take long to cook. We’ve rounded up our favorite KOA dinner recipes for kids and adults, below.

by Regina Wu


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