17 Year DVC veteran here.......that being said, My wife and I have seen the price of food at WDW go through the roof, and the quality at most (not all) places go through the floor. So, we do a lot of cooking nowadays. We stay at everything from a studio to at Grand villa depending on who comes with us. Obviously, it you are staying in a 1 bedroom or larger, its easy, Stop at Walmart or Winn Dixie and buy so groceries and you are set. I little bit of menu and grocery list planning can go a long way though in saving you time and money. Along with what items you can either bring from home or pre cook and bring along.
Try pre cooking your bacon about 75% of the way at home and freeze it in a tuperware container. Then, just zap whatever you are going to use for breakfast at full power for 30 seconds.
Another idea we use is buying a Smithfield spiral cut ham and warming it up the first night of the stay. Great meal, and the leftovers are terrific for sandwiches. Certainly beats paying the high prices for cold cuts at the deli counter. And it tastes better.
Staying in a studio takes a little bit more thinking. So, we invested in a hotplate at Walmart for $19.99, bought a portable, compact, Teflon coated camping cookware set at Cabela's for $39.99 and a GE multi-outlet power adapter for $7.99 for use on the power outlet in the kitchenette. That way we have enough outlets so we can plug in the hotplate, toaster and coffee maker. Easy to pack in a suitcase with some utensils from home, and you are pretty well set. Coleman makes a camping salt and pepper shaker for $5 that you can buy at Walmart, fill and at home, and it has a snapping lid for easy travel. We actually have a little travel bag full of what to bring while staying in a studio full of these items. Investing in a drying matte at any Walmart Kitchen isle is a good ideas for saving paper towels after cleaning the cookware.
On our last trip we stayed in a studio and were able to make a variety of eggs, bacon, sausage, corned beef hash, breakfast sandwiches and cereal with little effort for breakfast. And for dinner, we were able to make salads, hotdogs with chili, re-heated some homemade crab cakes that we had frozen, spaghetti and meatballs, homemade clam chowder that we froze with freshly made corned beef Rueben sandwiches.
As far as condiments, if staying in a studio, a few weeks before our trip, we scavenge during our lunch breaks at work at fast food joints and pick up a few extra envelops of ketchup, mustard and mayo. Things like saurkraute, Thousnad Island dressing can be portioned and easily be packed in a tiny tuperware or zip lock bag and frozen. I guess we are lucky as a flight from New England to WDW is about 4 to 4 1/2 hours by the time we get to our room. Everything remains frozen. If your trip is longer, a soft cooler packed in your suitcase for the frozen items would make sense.