35 Quick and Easy to Make Camping Recipes
Camping season is upon us and with it comes countless opportunities to hike, swim, and get out and enjoy the great outdoors. If you’re at a loss for what to eat on your family camping trip, look no further. Below, we’ve put together 35 easy camping recipes for our favorite dishes to enjoy under a starlit night or during a day at the beach.
Don’t allow a stressful experience over the campfire or cookstove ruin a good time.
Instead, plan ahead of time with these stress-free recipes to help you whip up something delicious in 20 minutes or less using minimal ingredients.
Camping Breakfast Recipes
- 1 tbsp olive oil
- 6 pieces turkey bacon
- 2 white or russet potatoes
- 4 eggs (beaten)
- 1 onion (chopped)
For this camping trip food recipe, you’ll whip everything up in your trusty cast iron pan. Start by frying the turkey
bacon until crispy throughout. Then, transfer the turkey bacon to a piece of paper towel to dry while you fry the
chopped potatoes over medium heat until browned. Add in the onion and continue cooking until the onion is mostly
Mix the turkey bacon back in, followed by beaten eggs and cook for 5 to 6 minutes. Serve
this delectable dish with salt and pepper to taste and a piping hot pot of coffee for a hearty breakfast perfect for
a big day of hiking or canoeing.
- Choice of meat
- ⅛-cup shredded cheese per person
- Eggs (beaten, 2 per person)
- ¼-tsp butter per person
- 1 green pepper (chopped)
In only ten minutes you can enjoy a cheesy green pepper omelette big enough for the whole family. Start by boiling a
¾-full pot of water over a fire or camp stove, then chop the green pepper and your choice of meat into fine pieces.
Disperse medium-sized ziplock bags to everyone in your party who would like an omelette. Have each participant write
their name on the bag and proceed to fill the bag with whatever ingredients they would like, including the eggs, butter,
and (optionally) milk.
Seal the bag and mix it up with your hands before submerging it into the boiling water to cook for 10 minutes. Allow an
additional few minutes if you use more than two eggs in each bag.
Simple Breakfast Burritos
- 1 tbsp olive oil or butter
- 2 tbsp canned green chilies (chopped)
- 6 eggs (beaten)
- 4 flour tortillas
- ¾-cup Monterey Jack cheese (shredded)
To prepare these delectable breakfast burritos, start by heating olive oil or butter in a cast iron skillet over medium
heat. Once heated, toss in the green chilies and cook them for one or two minutes before adding the eggs and whatever
sauces you would like to add (e.g., Frank’s Red Hot, Sriracha).
Remember to stir your eggs and chilies as frequently as possible so you don’t get any annoying residue on your pan. Once
the eggs are finished, sprinkle on the Monterey Jack and cook until it’s melted. Place the egg mixture on 1/3rd of a
tortilla and use the other two-thirds to fold it neatly in a wrap with salsa or whatever other condiments you like.
Hearty Campfire Pancakes
- 2 cups whole wheat pancake mix (pre-made)
- 4 tbsp vegetable oil
- 2 eggs (beaten, large)
- 1 cup blueberries
- Butter or maple syrup
If you prepare ahead of time, you can enjoy mouth-watering pancakes at your camp in about 10 minutes. The trick is to
bag the pancake mix before you leave for your trip so that they are easily accessible and require no prep-work at the
Any good commercial variety of pancake mix should do the trick, but you can also make your own from scratch.
Once you have the mix prepared, combine it with 1 ⅓ cups of water, two eggs, and two tablespoons of vegetable oil in a
large bowl. Then, heat your cooking skillet and grease it with a teaspoon of oil.
Carefully spoon 1/3 or ½-cup portions of batter onto the skillet and apply another teaspoon of oil after every batch.
Cook until the pancakes are golden brown on each side and serve with fresh blueberries and maple syrup or butter on top.
Fried Breakfast Sandwich
- 2 slices of bread
- 2 slices of turkey bacon
- 1 large egg
- 1 avocado
- Salt and pepper
Avocado toast is all the rage these days. Fortunately for you, you can enjoy avocado toast with a hearty spin—even while
you’re camping. To whip up this healthy breakfast sandwich in 15 minutes, start by frying the turkey bacon while you
mash the avocado with salt and pepper on top. Then, cook the egg in the leftover turkey bacon grease in the pan.
After your egg is finished, toast the bread in the skillet for approximately one minute per side. Layer the turkey bacon
on one side of the toast, add the egg to the other before closing the camping breakfast sandwich and slicing it in
Ooey-Gooey Hazelnut Strawberry Sandwich
- 2 slices of bread
- 1 cup of fresh strawberries
- Nutella or generic hazelnut spread
- Peanut butter (optional)
Treat yourself to this indulgent breakfast option that is sure to delight the whole family. Start this simple 5-minute
recipe by toasting the bread on a medium-heat skillet. While the bread is toasting, chop strawberries into thin halves
or slices. Remove the toast from the pan once both sides are golden brown, then spread Nutella on both sides of the
For a nuttier flavor, you can swap out a layer of Nutella for peanut butter. The blend of peanut, chocolate, and
hazelnut will drive you wild! No matter which combination you choose, don’t forget to toss the sliced strawberries on
top before closing and slicing the sandwich.
Mountain Man Breakfast Scramble
- 2 lbs. of turkey sausage
- 8 large eggs
- 2 lbs. frozen hash browns
- 2 cups grated cheese (cheddar or cottage)
- Hot sauce (optional)
The heartiest of all campfire breakfasts is the mouth-watering “Mountain Man” scramble. This one-pot dish, which serves
4-8 people, is ideal for a scout gathering or any other large group preparing for an active day in the great outdoors.
Fry sliced turkey sausages in a camp Dutch oven or cast-iron skillet. Then, drain the turkey sausage on a piece of paper
towel that is set aside. Them. fry the potatoes evenly in the pan and mix them thoroughly with the remaining turkey
Once cooked, add the turkey sausages to the potatoes and pour the beaten eggs on top of the mixture. Layer the top of
the pan with grated cheese and cook until the eggs are solid (but not
Camping Lunch Ideas
One-Pot Mac and Cheese
- 21/4 cups whole milk
- 21/2 cups cheddar cheese (grated)
- 2 cups macaroni noodles
- 1 tbsp salted butter
- ½ tsp mustard powder
To get started, light your campfire and pour milk and one cup of water into a pot and bring it to a rolling boil. Pour
the macaroni noodles into the boiling water and frequently stir until the noodles are tender.
After the noodles cook through, remove the pot from the heat and stir in the cheese, butter, mustard powder, and salt
and pepper to taste. Once the mixture is creamy and the cheese forms long, delicious strings, you know you’ve nailed the
One-Pan Campfire Pizza
- Premade pizza dough
- ½ cup tomato sauce (canned)
- 1 mozzarella ball (fresh)
- ¼ cup red onion (sliced)
- ¼ cup mushroom (sliced)
Start by kneading the batter into the pan so that two balls are formed. After that, spread one of the balls on the pan
and use olive oil to coat the pan if it’s sticky.
Ensure that the pizza dough evenly covers the bottom of the pan or Dutch oven. Then, cook the dough for roughly five
minutes until the pizza crust firms before flipping it over. Since you have a second pizza to prepare with the other
ball, only add half of the pizza toppings to this dough ball. Cook the pizza for five minutes or until the cheese has
Repeat these steps for the second pizza. Add fresh basil on top to garnish if you have any on-hand, and then serve
Easy Pesto Linguine
- 12 oz. linguine pasta (halved)
- 2 tbsp. olive oil
- 4 oz. mozzarella balls (cubed)
- ½ cup of pesto
- 1 cup grape tomatoes (halved)
Throw all the ingredients (except tomatoes and pesto) into a saucepan over the campfire with 4 ½ cups of water and bring
it to a boil. As the pot reaches a boil, stir the pasta until al dente, or for about 10 minutes.
After the pasta is cooked, throw in the tomatoes and pesto and stir until thoroughly combined. Once the sauce thickens,
remove the pan from the fire and add the mozzarella before serving hot to everyone at your
Simple Campfire Nachos
- Extra-virgin olive oil (as needed)
- 1-1/4 cup tomatoes (diced)
- 1 avocado (diced, pitted, peeled)
- 1 cup shredded cheddar cheese
- ½ bag tortilla chips
Throw your cast iron pan in the campfire and toss in a light drizzling of olive oil once the pan is hot. Add the diced
tomatoes to the pan, and then add half of the tortilla chips, and half a cup of grated cheese. If you have extra
ingredients on-hand, consider tossing in some chopped onions and black beans.
Add additional layers of nachos until the pan fills, and then cook for 10 minutes in a foil-covered pan. Once the cheese
melts, uncover and remove from heat before adding the prepared avocado and a garnish of lime and cilantro if you want to
spice things up.
Classic Tin Foil Hotdogs
- 5 all-beef hot dogs
- 5 string cheeses
- 5 slices of turkey bacon (thin cut)
- 1 box of tin foil
These savory sausages are a delight to eat on a beach day, or they can be prepared in advance of a big kayak or canoe
excursion. Heat a campfire grill grate while you split the hot dogs down the middle without slicing the whole way
through. Wedge a stringed cheese inside the hot dog and wrap one piece of turkey bacon around each sausage before
wrapping it in tin foil.
Cook the sausages over the heated grill for 10 to 15 minutes each. Once finished, the hot dogs should be heated through
and the cheese should have melted. Set the cooked sausages aside for five minutes or more while they cool—nothing can
ruin a camping adventure like a scorched roof of the
Easy-Breezy Campfire Quesadillas
- 8 large flour tortillas
- 1 cup Monterey Jack and cheddar cheese (grated)
- 4 oz. goat cheese (crumbled)
- 1 red bell pepper (sliced)
- 1 medium-large onion (diced)
Heat your campfire grill grate and throw on a buttered skillet. Sauté the vegetables until they fully caramelize, which
should take between 15 and 25 minutes. Lay buttered tortillas on tin foil squares. Add the various cheeses (and jalapeno
peppers if you have them) to the tortillas and then toss the sautéed vegetables on top.
Now, onto the easy part: fold the quesadilla in half and firmly seal them in tin foil pouches. Let each tortilla foil
pack cook over the campfire or outdoor grill for about five minutes, or until the cheese fully
Beans and Franks
- 1 can of baked beans (16 oz.)
- 1 package of beef hot dogs (sliced)
- 1 tbsp prepared mustard
- 1 package of hot dog buns
- 2 tbsp onions (chopped)
This campground favorite is one of the quickest meals you can prepare for the whole family. Melt margarine or butter in
a cast-iron skillet over the campfire and then sauté chopped onions until they’re translucent. Then, mix in the baked
beans and sausages before seasoning the mixture with mustard and salt.
Transfer the cooled bean and frankfurter mixture onto hotdog buns and serve warm. For a superior dish, try toasting your
hotdog buns on your campsite’s grill grate.
Camping Dinner Ideas
Butter Masala Chicken & Naan
- 1 ½ lbs. boneless, skinless chicken breast (cubed)
- 1 avocado
- 1 tbsp butter
- Naan bread (6-8 slices)
- 1 jar of premade butter masala
Start by heating coconut oil or grapeseed oil in a medium-sized cast-iron skillet or Dutch oven—if you don’t have any
oil, the butter will do. Once the oil or butter is heated, toss in the chicken pieces and cook until browned.
Toss the premade butter masala into the pan and stir before dropping the heat (by raising the pain further from the
campfire). Cover the pan and allow it to simmer for about 10 minutes or until the chicken is cooked through. For a
richer taste, add another spoonful of butter to the mix and stir it in (conversely, you can thin it out with a cup of
No-Sweat Chicken Parmesan
- 2 boneless, skinless chicken breasts (cutlets)
- 1/3 cup parmesan cheese (grated)
- 15 oz. tomato puree
- ½ cup mozzarella cheese (part-skim, shredded)
- 2 tbsp. extra-virgin olive oil
Start by slicing your chicken breasts into cutlets and pound them with your cast-iron pan (over a piece of plastic wrap)
until they’re a quarter-inch thick. Then, heat a tablespoon of olive oil in a cast-iron skillet.
Once your oiled pan is hot, add two tablespoons of parmesan cheese and cook until the cheese melts. After roughly one or
two minutes of cooking, transfer the sauce to a bowl and stir in basil and breadcrumbs if you have any. Next, add the
remaining olive oil to the skillet and add the chicken cutlets in batches. Add the puree and a tablespoon of parmesan.
Simmer the pan and occasionally stir until the sauce is thick. Then, add the chicken cutlets back onto the skillet and
coat them with sauce. Toss mozzarella on top of the chicken and broil them until the cheese melts and the chicken
Maple Sriracha Chicken Kabobs
- 2 boneless, skinless chicken breasts (cubed)
- ¼ cup maple syrup
- 1 pineapple (cubed)
- 1 red bell pepper (cubed)
- 1 tbsp sriracha sauce
Start these chicken kabobs by placing the cubed pieces of chicken in a ziplock bag. Whisk the maple syrup and sriracha
together, as well as soy sauce if you have any on-hand. Then, pour the mixture over the chicken and gently work it into
Let the chicken marinate for at least 10-15 minutes before skewering the chicken, pineapple pieces, and red pepper on a
soaked skewer. Spend at least 10 minutes grilling the chicken and rotating it on the skewer until it is cooked
Cajun-Style Foil Grill
- 12 pieces of corn on the cob (3 cobs cut into thirds)
- 1 lbs. smoked turkey sausage
- 1 tbsp Cajun seasoning (or Creole)
- 3 red potatoes (cubed)
- ½ cup melted butter
If you’re tired of the same old beans and hot dogs when you’re camping, try mixing it up with this simple Cajun and
Creole-inspired foil grill. Start by heating your campfire grill to roughly 400 degrees. While the grill is heating,
throw your corn pieces, sausage and potatoes between four tin or aluminum foil sheets. Then, drizzle the melted butter
over each packet.
Ensure that you apply a liberal amount of Cajun seasoning on each packet (as well as salt and pepper to taste) but
sealing the packets. Grill each packet for half an hour or until the vegetables are tender—make sure you flip the packet
only once while cooking.
Campfire Pizza Log
- Premade ball of pizza dough (store bought)
- 8 oz. mozzarella cheese
- 1 cup tomato sauce
- 1 cup mushrooms
- 1 cup turkey pepperoni slices
This customizable delight can be rearranged and personalized to suit your liking—whether you’re into anchovies, onions,
or even (the highly polarizing!) pineapple on your pizza. Start preparing this pizza log by rolling the dough into a
footlong, rectangular shape as if you were getting ready to make cinnamon rolls.
Add in the tomato sauce and whichever toppings you want to add (we recommend starting with the classic mushrooms and
pepperoni combo). Then, don’t forget to pile on the mozzarella cheese. Then, fold the log over so all the contents are
contained in the log. For a little extra flair, sprinkle fresh parsley or basil on top. Cook on the grill for 25
minutes, flipping often.
Jumbo Campfire Grilled Sandwiches
- Large loaf of French bread
- 2 lbs. of chicken
- 4 tbsp. salted butter
- ¼ cup mustard
- 8 oz. cheddar or Swiss cheese slices
This easy and versatile sandwich makes a fantastic lunch or dinner option for those who want a quick, grab-and-go meal
without breaking the bank. To prepare the sauce, mix about four tablespoons of butter with a quarter-cup of mustard and
spread it evenly across both side of the French bread loaf. Fold the pieces of cheese and insert the chicken slices in
Lay the chicken and cheese folds onto the sandwich and then slice the prepared sandwich roughly every inch. This way,
you turn one footlong sandwich into a shareable plate of mini sandwiches. Place the mini sandwiches on a grill and let
them cook for about 15 minutes.
Fried Campground Jambalaya
- 2 lbs. boneless, skinless chicken thighs (cubed)
- 5 lbs. andouille turkey sausage (sliced)
- 2 tbsp. tomato paste
- 2 cups white rice
- 6 cups low-sodium chicken broth
Heat two tablespoons of vegetable oil on your skillet. Add the chicken and turkey sausage to the oil and add salt and
pepper to taste. Turn the meat over in the pan until the outsides are brown.
Then, add any vegetables you would like to include (e.g., onion, celery, etc.). Stir in two tablespoons of tomato taste
and then cook until the mixture has darkened. If you have bay leaves or Cajun seasoning, add this to the sauce before
pouring in the chicken broth.
Bring the broth and tomato paste to a boil and then let it simmer while covered for about 15 minutes. Mix the sauce into
the rice and meat.
Camping Dessert Ideas
Chocolate Banana Melt
- One banana per serving
- 2 tbsp. mini marshmallows
- 2 tbsp. Cinnamon Toast Crunch cereal (crushed)
- 2 tbsp. chocolate chips (semi-sweet)
While the grill is heating up over the fire, slice each banana down the middle and open it about half-way. Place each
banana on a sheet of aluminum or tin foil.
Place the marshmallows and chocolate chips inside the bananas and then fold the foil to form a sealed pouch. Put each
pouch near the campfire flames for about five minutes until the marshmallows are toasted. Unwrap the pouch and sprinkle
Cinnamon Toast Crunch on top or whatever other sugary cereal you
Dirt and Worm Cups
- Premade chocolate flavor JELL-O pudding cups
- 8 oz. whipped topping (thawed)
- 8 worm-shaped fruit snacks
- 12 Oreo cookies (crushed)
The classic Dirt and Worms pudding cup is a crowd-pleaser no matter if you’re a family or a bachelor party—people of all
ages can dig into these gooey delights. Pour your chocolate pudding cup into a bowl and then spoon out the whipped
topping and crumbled Oreo cookies. This treat is best served cold but when you’re in the woods, room temperature will