Inspiration | February 2021

5 Cozy Winter Recipes for Car Camping

Cozy, simple, delicious. Maybe not the first words that come to mind when you think about campsite cooking, but always a possibility if you have the right ingredients. Some campers like their freeze-dried packets and one-step meals, others cook up a five course meal around a fire. For our wandering chefs and foodies, we’ve put together a collection of prime winter recipes set to keep your bellies full and warm this winter.

Note: All of these recipes can be made using a camping stove or rocket stove.

Tip: Plan ahead by pre-mixing the spices and basic ingredients that you’ll need for your favorite recipes - it makes the process that much quicker and easier. Car camping is already a cozy adventure, but take your trip to the next level by serving up these comforting cold-weather classics.


1. Ultimate Campfire Breakfast Hash

There are probably a million and one recipes you can make with a potato, and that’s for good reason. Taking the extra time in the morning to fry up some chopped potatoes can transform your breakfast into warm, hearty goodness. This breakfast hash recipe can be customized to any camper’s preferences and is as easy as throwing everything in one pan. Try adding in Tony Chachere's Seasoning to the potatoes to give the hash an extra kick.

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 2-3


  • 5 tablespoons olive oil
  • 1 large russet potato, cut into 1/2-inch cubes
  • Salt and pepper as needed
  • 1 small onion, diced into 1/2-inch pieces
  • 1 red bell pepper, ribs and seeds removed, diced into 1/2-inch pieces
  • 1 1/2 ounces dried chorizo or breakfast sausage
  • 3 to 4 large eggs

Optional Ingredients:

  • Green onion
  • Salsa or hot sauce
  • Bacon
  • Cheddar cheese
  • Tony Chachere's Seasoning


  • In a large cast-iron skillet, bring 1/4 cup oil, potato, and 3/4 cup water to a boil directly over campfire coals or on a stove on medium-high heat. Season generously with salt.
  • Boil until water mostly evaporates and the potato begins to sizzle.
  • Add onion, bell pepper, and sausage and season with salt and pepper.
  • Stir occasionally, until vegetables are soft and golden brown, about 12 to 15 minutes.
  • Push the hash to one side of the skillet and drizzle the remaining 1 tablespoon of oil into the empty side.
  • Crack in eggs and season with salt and pepper. Cook until egg whites are just set, 3 to 4 minutes. Serve immediately.


2. Sweet & Spiced French Toast

Getting out of bed becomes way easier when you smell the sweet aroma of cinnamon wafting through the cool morning air. Doused in warm maple syrup and topped with ripe berries, this french toast is the perfect way to impress your fellow campers with a surprisingly easy, yet decadent breakfast. This recipe recommends bringing your own unsliced loaf of bread to get the perfect piece for your french toast.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8 slices


  • Loaf of your favorite bread
  • 3 eggs
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
  • 4 tablespoons butter


  • Slice the bread into ¾” -1” thick slices.
  • In a shallow pan or bowl, beat the eggs using a fork. Then add milk, cinnamon, nutmeg, vanilla and sugar together until thoroughly mixed.
  • Heat the butter in a cast iron skillet or medium frying pan over medium heat.
  • Dip a slice of bread in the egg and milk mixture and let it soak for about 10 seconds on each side. Let the excess drip off, sprinkle each side with additional sugar (optional), and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.
  • Repeat with the rest of the bread, adding more butter to the skillet as needed.
  • Serve with maple syrup, fresh fruit, and a hot cup of coffee.
  • Maple syrup & berries for topping


3. Homemade Takeout Pad Thai

There’s something about takeout Thai food that can comfort just about anyone. The spices. The tanginess. The textures. Even though you can’t exactly order takeout when you’re camping in the middle of the woods, you can still get restaurant quality Thai food right from your own skillet.

This recipe has two options for the Pad Thai sauce. If you’re planning on making your own sauce, try assembling the sauce at home and storing it in your cooler before packing up the car. You can combine the ingredients in a small, sealable jar or bottle and shake to combine.

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2


  • 7 oz Pad Thai noodles
  • 2 tablespoons sesame oil
  • 1 large chicken breast, cut into cubes
  • 1 small onion, diced
  • ¼ teaspoon salt
  • 2 eggs, beaten
  • ⅔ cup Pad Thai sauce, store-bought, or see recipe below
  • ½ cup sliced green onions
  • ½ cup chopped cilantro
  • ¼ cup chopped peanuts

Pad Thai Sauce Ingredients:

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chili-garlic sauce, or Sriracha
  • 1 tablespoon fish sauce


  • Bring a pot of water to a boil. Once the water is boiling, turn off the heat and submerge the noodles for 8-10 minutes. Noodles are done when they’re soft enough to twirl without breaking or snapping off.
  • Meanwhile, heat 2 tablespoons of sesame oil (or regular oil) in a skillet over medium heat. Once hot, add the chicken, onions, and salt. Saute until the chicken is cooked through and the onions are starting to brown.
  • Move the chicken to one side of the pan, lower the heat, then add the eggs to the skillet, stirring them frequently to scramble.
  • Once the noodles are done, the chicken is cooked through, and the eggs are scrambled, use tongs to lift the noodles out of their soaking water. Add noodles to the skillet, then pour in the pad thai sauce. Stir to coat the noodles.
  • Top with green onions, fresh cilantro, and chopped peanuts.

Five Can, One Pan Chili

This savory stew has stood the test of time. Add a can of beer and some chipotle peppers and you’ve hit gold. It’s everything you want a winter camping recipe to be: easy, delicious, satisfying and HOT. This recipe can be modified based on your own heat sensitivity - the variations are noted in the instructions! Warning: Make sure you are sleeping in your car solo ;)

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4


  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 14 oz can black beans, drained
  • 14 oz can red kidney beans, drained
  • 14 oz can diced tomatoes, with their juices
  • 1 can chipotle peppers in adobo sauce, seeds removed (note below)
  • 12 oz can beer, preferably lager
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin

Optional Ingredients:

  • Cheese
  • Avocado
  • Green onion
  • Sour cream
  • Crackers

Note: If you’re not looking for a spicy chili, just add in the adobo sauce in later and skip the peppers all together. You can customize how much heat you want in your chili.

  • Begin by preparing the chipotle peppers. Most of the heat in the peppers are housed in the seeds and ribs, so carve out all of the seeds before adding the peppers to the chili, especially if using the entire can. Using a fork, remove the desired number of peppers from the can. Reserve the adobo sauce. Slice them open, and then using the back of your knife, scrape out and discard the seeds & ribs. Roughly chop the peppers and set them aside.
  • In a large dutch oven or large pot, heat the olive oil over medium heat until shimmering. Add the onions and saute until they begin to soften and turn translucent. Add the drained kidney and black beans, tomatoes and their juices, chopped chipotles and the adobo sauce, beer, salt and spices. Stir to combine.
  • Cook the chili until thickened to your liking. If you’re unsure, it's recommended to cook for about 20 minutes.
  • Serve immediately with your choice of toppings.


Boozy Hot Chocolate

After a day of cooking up a storm, you deserve some R&R. This trip, skip the powered mix and up your hot chocolate game with this recipe filled with fresh chocolate and a kick of Bourbon. It’s the perfect comforting nightcap. Omit the booze for a recipe just as rich and creamy for the kiddos and non-drinkers.

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4


  • 3 cups whole milk (or milk alternative)
  • 3 tablespoons cinnamon
  • 8 ounces of chopped semi-sweet chocolate
  • 3 tablespoons white sugar
  • Pinch of salt
  • 2 ounces of Bourbon or Whiskey
  • Marshmallows for topping


  • In a medium pot or saucepan, bring the milk and cinnamon to a simmer over medium-low. Whisk occasionally to make sure that the milk doesn’t boil.
  • Once the cinnamon is fragrant, about 10 minutes, whisk in chocolate, sugar and salt.
  • Whisk until the chocolate has completely melted and the mixture becomes creamy, about 5 minutes.
  • Add bourbon to hot chocolate mixture and stir to combine.
  • Divide among mugs, then top with marshmallows!

 Planning on making one of these killer recipes for your next trip? Tag us in your adventures on Instagram using and #Lunolife. You might be featured in a future post!

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