Camping Recipes
Your Go-To for Cookout Inspiration
Cast Iron Frittata
Ingredients:
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8 eggs
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½ cup milk
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½ teaspoon sea salt
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¼ teaspoon freshly ground pepper
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2 tablespoons olive oil divided
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1 shallot sliced thin
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1 pint cherry tomatoes halved
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¼ cup basil chopped
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½ cup shredded gruyere cheese
Directions:
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Get your campfire going or fire up the charcoal so it’s hot and ready for cooking.
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In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth and fluffy. Set it aside while you prep the rest.
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Heat about a tablespoon of oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and sauté until they turn soft and golden brown, about 7–10 minutes.
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Move your skillet to a slightly cooler spot or raise your grate to lower the heat. Toss in the tomatoes, then pour in your egg mixture. Sprinkle the basil and cheese evenly across the top.
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Cover the pan with a lid and place a few warm embers over it for even cooking. Let the frittata puff up and set, checking around the 10-minute mark. It should be firm in the center after about 15 minutes.
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When done, sprinkle on a little extra cheese and fresh basil, slice it up, and dig in!
Credit: Freshoffthegrid.com
- 1 Tbsp. chili powder
- 2 tsp. sweet paprika
- 1 1/4 tsp. kosher salt
- 1 tsp. dried oregano
- 3/4 tsp. garlic powder
- 3/4 tsp. granulated sugar
- 3/4 tsp. ground cumin
- Cooking spray
- 1 lb. Yukon Gold potatoes, scrubbed and sliced into
1/4"-thick half moons
- 4 medium red and green bell peppers, stemmed,
seeded, and thinly sliced
- 1 medium red onion, thinly sliced
- 1 1/2 lb. boneless skinless chicken thighs, cut into
1" to 2" chunks
- 4 Tbsp. butter
- Warm flour tortillas, sour cream, shredded cheddar, sliced avocado, and lime wedges, for serving
Chicken Fajita Foil Packets
Instructions
Step 1
Preheat your grill to medium-high (about 5 minutes). In a bowl, mix together chili powder, paprika, salt, oregano, garlic powder, sugar, and cumin to make a spice blend.
Step 2
Cut 4 sheets of heavy-duty foil (about 16x12 inches each) and lightly coat with cooking spray. Evenly spread the potatoes on each sheet, then layer with sliced bell peppers and onions. Sprinkle about 1 teaspoon of the spice mixture over each.
Step 3
Toss the chicken with the remaining seasoning until well coated. Place the chicken on top of the veggies in each foil sheet, then add 1 tablespoon of butter to each packet. Fold the foil over and tightly seal the edges to form a pouch.
Step 4
Set the foil packets on the grill, close the lid, and cook for 18–22 minutes, turning them halfway through, until the chicken is fully cooked and the vegetables are tender.
Step 5
Carefully open the packets (watch out for steam!) and serve hot with tortillas, sour cream, shredded cheese, avocado slices, and lime wedges on the side.
Credit: Delish
Campfire Pizza
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Use flatbread, pita, or English muffins.
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Spread sauce, cheese, and toppings.
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Place on a grate or cast-iron pan until cheese melts.
Quick and kid friendly!
Grilled Baked Potatoes
Directions:
Step 1
Preheat your grill to 350°F. Use a fork to poke holes all around each potato.
Step 2
Set the potatoes on a microwave-safe plate and cook on medium power for about 8 minutes. Allow them to rest for a minute, then brush the skins lightly with oil and sprinkle with salt. If you don't have a microwave, you can grill them about 10 minutes longer.
Step 3
Individually wrap each potato in foil, piercing the foil a few times with a fork. Place them on the heated grill, close the lid, and cook 45–60 minutes, or until a fork slips easily into the center.
Step 4
Take the potatoes off the grill and let them sit for a couple of minutes. Open each foil packet, slice about 3 inches down the top of the potato, and gently press with a spoon to create an opening. Fill with cheese and your favorite toppings before serving.
Ingredients:
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1 ripe banana (per serving)
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2–3 tablespoons chocolate chips (milk, dark, or semi-sweet)
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5–6 mini marshmallows (or a few large ones, torn into pieces)
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Foil (heavy-duty, if cooking over campfire)
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Optional Toppings:
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Crushed graham crackers
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Peanut butter chips
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Caramel drizzle
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Chopped nuts
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Directions:
Step 1 – Prep the Banana
Without peeling, slice each banana lengthwise down the middle, being careful not to cut all the way through. Gently pull it open to create a pocket.
Step 2 – Fill the Banana
Stuff the pocket with chocolate chips and marshmallows. Add any optional toppings you like—graham cracker crumbs for crunch or peanut butter chips for extra flavor.
Step 3 – Wrap for the Fire
Place the filled banana on a sheet of foil. Wrap it securely but leave a little space at the top so the marshmallows don’t stick.
Step 4 – Cook
Set the foil-wrapped bananas on a campfire grate or directly in hot coals. Cook for about 5–7 minutes, until the chocolate melts and marshmallows are gooey.
Step 5 – Serve & Enjoy
Carefully unwrap the foil, grab a spoon, and dig into your warm, melty banana boat s’mores!
Campfire Banana Boat S’mores
Cajun Shrimp Foil Packets
Get ready to love these Cajun Shrimp Foil Packets! Packed with shrimp, sausage, and corn, every bite is loaded with flavor—and cleanup is a breeze.
Set grill or oven to 400 degrees
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18 pieces corn on the cob (6 full cobs cut in half or in thirds)
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4 red potatoes washed and cubed
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25 uncooked shrimp peeled or not, it’s up to you
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1 pound smoked sausage cut into chunks
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1/2 cup melted butter or olive oil, to taste
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1/2 cup chicken broth you may not need that much
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Cajun/Creole seasoning we like to use Tony Chachere’s brand, to taste
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salt and pepper to taste
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Lay out 4 sheets of heavy-duty foil (about 12×18 inches each). Divide the corn, potatoes, shrimp, and sausage evenly among them.
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Drizzle each packet with melted butter and about 2 tablespoons of chicken broth. Sprinkle generously with Cajun seasoning, salt, and pepper.
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Fold the sides of the foil over the ingredients, then fold up the ends to seal tightly.
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Place packets on the grill and cook for 30–40 minutes, flipping once halfway through, until the potatoes are tender.
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Carefully open and serve right away—watch out for the hot steam!
Easy Campfire Hotdog Skewers
Looking for a fun and customizable camping meal? These grilled hotdog skewers are a total win! Just slice up hotdogs, add pineapple, peppers, onions—or whatever you’ve got on hand—and brush with your favorite sauce. Toss them on the grill and in no time, you’ve got a colorful, flavor-packed meal that everyone can enjoy.
The best part? You can mix and match with anything—zucchini, mushrooms, even potatoes. It’s one of those meals that’s as fun to make as it is to eat (and cleanup is minimal 🙌).
Campfire Stawberries
Campfire Strawberries - Yum! had to share from Delish!
Step 1
Pierce strawberries with a skewer. Dip in Marshmallow Fluff. Working one at a time, roast over an open flame until lightly toasted, 30 to 45 seconds.
Step 2
Drizzle with chocolate syrup (if using). Top with graham cracker crumbles (if using).
Teriyaki Chicken and Vegetable Foil Packets
This recipe is one of our camping (and weeknight) favorites because it’s simple, customizable, and clean-up is a breeze!
Ingredients:
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2–4 boneless chicken breasts (or thighs if you prefer)
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2–3 cups of your favorite chopped vegetables (bell peppers, onions, zucchini, broccoli, carrots, mushrooms, etc.)
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½ cup teriyaki sauce or marinade (bottled or homemade)
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2–3 tablespoons olive oil
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Salt and pepper, to taste
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Optional: sesame seeds, green onions, or red pepper flakes for garnish
Instructions:
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Preheat your oven to 400°F (or fire up the grill to medium-high).
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Lay out large sheets of heavy-duty foil, one for each chicken breast. Lightly coat each with cooking spray or a drizzle of olive oil.
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Place a chicken breast in the center of each foil sheet. Surround it with a generous helping of chopped vegetables.
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Drizzle teriyaki sauce (or your favorite marinade) over the top of the chicken and veggies. Add a little extra olive oil if needed, and season with salt and pepper.
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Fold the foil over the chicken and vegetables, sealing the edges tightly to form a packet.
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Place packets on a baking sheet and bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F). If grilling, place packets directly on the grates and cook for about the same time, flipping once halfway through.
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Carefully open the packets (watch out for steam!) and top with sesame seeds, green onions, or a sprinkle of red pepper flakes for a little kick.
Campfire Quesadillas
Make Campfire Quesadillas and you will be hooked! These are seriously one of the easiest and most versatile meals for camping. Toss in whatever you’ve got—cheese, veggies, leftover meat, beans, salsa—you name it. Wrap them in foil, toss them on the grill or over the fire, and in minutes you’ve got a melty, delicious meal with zero fuss.
Perfect for picky eaters or cleaning out the cooler before heading home.
Campfire S'more Nachos - The Ultimate Twist on a Classic!
Why settle for regular s’mores when you can make a giant pan of gooey, chocolatey goodness that everyone can dig into? These Campfire S’more Nachos take all the best parts of the classic treat—graham crackers, marshmallows, and chocolate—and turn them into a shareable campfire masterpiece. 🙌
Just layer graham cracker pieces, marshmallows, and chocolate chips (or chunks if you’re feeling extra indulgent) in a foil pan, then pop it over your campfire until the marshmallows are golden and the chocolate is perfectly melted.
The result? Ooey, gooey bites of crunchy, melty, sweet perfection that scream camping fun! 😍
✨ Bonus: You can totally make these your own—add peanut butter cups, caramel drizzle, or even sliced strawberries for a flavor upgrade.
One-Pot Campfire Chili
When you’re out camping, nothing beats a warm, hearty meal that’s easy to cook and easy to clean up. This one-pot chili is a crowd-pleaser around the campfire!
Ingredients:
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1 lb ground beef (or turkey)
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1 onion, chopped
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1 can diced tomatoes (14 oz)
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1 can kidney beans, drained (15 oz)
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1 can corn (optional, 15 oz)
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2 tbsp chili powder
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1 tsp cumin
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Salt & pepper to taste
Instructions:
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Heat your pot over the campfire or camp stove.
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Brown the ground beef with onions until cooked through.
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Add tomatoes, beans, corn, and seasonings. Stir well.
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Let it simmer for 15–20 minutes, stirring occasionally.
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Serve hot — top with shredded cheese, sour cream, or tortilla chips if you’ve got them!
Pie Iron Ham & Cheese Sandwich
One of the easiest and most delicious camping meals you can make is a Pie Iron Ham & Cheese Sandwich! Perfect for lunch, dinner, or a late-night snack by the fire.
How to make it:
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Butter 2 slices of bread.
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Place one slice butter-side down in your pie iron.
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Add ham, cheese (and mustard or mayo if you like).
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Top with the second slice of bread, butter-side up.
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Close the pie iron and cook in the campfire coals for 3–5 minutes per side.
Pizza Pockets
Looking for a meal the little campers will actually eat (and love)? Try these Campfire Pizza Pockets!
What you need:
• Crescent roll or biscuit dough
• Pizza sauce
• Mozzarella cheese
• Pepperoni or your favorite toppings
• Foil & tongs
Let the kids build their own, wrap in foil, and cook over the fire for 10–15 min.
Savory S’more
Ready to elevate your campfire snacks? Try this sweet and savory spin on the classic s’more!
Instead of graham crackers and marshmallows, layer:
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A slice of individual Brie
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A round of salami
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A dollop of fig jam
All warmed up over the fire on a small cracker or toasted bread round!
It’s melty, rich, and totally glamp-worthy. Perfect for those who love a grown-up snack with a smoky, indulgent edge.
