Cooking sausage and vegetables on the campfire with campfire recipes

Camping is so much fun, isn’t it? The hiking, swimming, exploring, sleeping under the stars, eat by the fire. But sometimes meals can be tough to come up with. It gets boring eating the same old thing after a while. So that’s why, in our last blog, we started to share with you some awesome campfire recipes that will give your meals some pizzazz.

Tasty Campfire Recipes

Egg & Spinach Breakfast Burritos (Serves 10)

You can make this deliciously healthy meal at home, freeze them and then cook them over your campfire. This is a wonderful meal to have when you’re in a rush to get out there and explore your surroundings!


  • 1 lb. of turkey breakfast sausage, lean
  • 1 c. of frozen hash brown cubed potatoes, thawed
  • 1 sweet small red pepper, chopped
  • 6 lg. eggs, beaten
  • ¾ c. of feta cheese, crumbled
  • 1 tbsp. of canola oil
  • 1 red small onion, chopped
  • 4 oz. of fresh spinach, roughly chopped
  • 10 8-in. multigrain tortillas, warm
  • Salsa and Guacamole (optional)


Cook the sausage over medium heat in a large skillet, breaking into small pieces, for 4-6 minutes or until it’s not pink anymore. When the crumbled sausage is cooked, transfer to a dish and set aside.

Using the same pan, heat the oil then add in the potatoes, pepper and onion; cook for 5-7 minutes, until veggies are tender, stirring constantly.

Toss in the spinach and cook for 1-2 minutes or until it’s wilted.

Now add in the eggs and cooked sausage; cook until the eggs are fluffy and scrambled. There shouldn’t be any egg liquid left. Remove from the heat.

Allow the mixture to cool completely. Spoon ½ c. of the mixture across the middle of all tortillas; sprinkle the cheese on top of each mixture. Fold the bottom and top (short ends) over the mixture then roll them up.

Wrap each burrito in aluminum foil and place them in a Ziploc freezer bag; you can freeze them for 1 month.

To eat:

Let the burritos thaw somewhat in your cooler or refrigerator overnight.

Set your grill or campfire for medium heat. Put the foiled burritos on a grill or grill grate over the fire; cook for 25-30 minutes and turn the burritos periodically. Serve with salsa and Guacamole if you desire.

Grilled spicy corn on the cob campfire recipes

Grilled Spicy Corn on the Cob (Serves 4)

Who doesn’t enjoy corn on the cob—especially while camping? These savory campfire recipes are a great variation on the favorite traditional summertime side.


  • ¼ c. of melted butter
  • 1 tbsp. of hot pepper sauce
  • ¼ c. of seeded jalapeño peppers, chopped
  • 4 lg. ears of sweet corn, husks pulled off
  • 2 tsp. of dried thyme
  • 1 tsp. of chicken bouillon granules


Tear off 8 pieces of heavy-duty aluminum foil measuring 18×12 inches; place half of the foil pieces on top of the other half, creating 4 sections. Now, lay each ear of corn on each foil section.

In a shallow bowl, mix butter, pepper sauce, thyme, and bouillon granules. Brush over each ear of corn; then sprinkle 1 tbsp. of jalapeños over each ear. Fold the foil around each corn cob and close tightly.

Grill over medium heat, covered, for 15-20 minutes. Be cautious when opening—escaping steam will be hot!

BBQ Hot Dog & Potato Packs (Serves 4)

It’s a scrumptious twist on the old-fashioned roasted hot dogs. Everyone will be begging for more campfire recipes!


  • 1 20 oz. pkg. of refrigerated potato wedges, red
  • 1 sm. onion, sliced in wedges
  • ½ c. of barbecue sauce
  • 4 hot dogs
  • ¼ c. of cheddar cheese, shredded


Split up the potato wedges between 4 pieces of 18 in. square heavy-duty aluminum foil, dull side up.

On top of each potato wedge place 1 hot dog, some onion wedges and shredded cheese. Trickle each with BBQ sauce. Fold the foil around the food and close tightly.

Grill over medium heat, covered, until heated thoroughly—about 10-15 minutes. Be careful when opening the packets as steam will be escaping.

Walking Tacos (Serves 5)

A delicious way to still enjoy tacos around the campfire—and you can even take them with you on an evening hike!


  • 1 envelope of chili seasoning mix, reduced-fat
  • 1 10 oz. can of diced tomatoes with green chilies
  • 5 1 oz. pkgs. of corn chips
  • 1 lb. of lean ground beef
  • ¼ tsp. of pepper
  • 1 15 oz. can of pinto beans in seasoned tomato sauce
  • Toppings: sliced green onion, shredded cheddar cheese and optional sour cream


Cook the beef in a large skillet over medium heat, chopping in small pieces, for 6-8 minutes or until it’s not pink anymore; then drain off fat.

Mix in tomatoes, chili seasoning mix, pepper, and beans; let it come to a boil. Simmer on low heat, uncovered, for 20-25 minutes or until the mixture thickens. Be sure to stir periodically.

When you’re ready to serve, cut the tops off the corn chip bags; spoon in mixture and layer on toppings.

Bratwurst Supper (Serves 12)

This is an awesome camping meal—you get everything in one dish and it grills perfectly. What’s better than that?


  • 3 lbs. of bratwurst links, uncooked
  • 1 lb. of baby carrots
  • 2 4½ oz. jars of whole mushrooms, drained
  • 1 onion soup mix envelope
  • ½ tsp. of pepper
  • 3 lbs. of sm. red potatoes, sliced into wedges
  • 1 lg. red onion, cut and divided into rings
  • ¼ c. of cubed butter
  • 2 tbsp. of soy sauce


Create 2 foil packets on a flat surface using 2 17×15-inch sheets of heavy-duty aluminum foil.

Slice each brat into thirds; evenly distribute the brats, carrots, mushrooms, potatoes, and onions among the 2 double-layered foil sections. Dab each with butter; sprinkle with the onion soup mix, pepper and soy sauce. Fold up all edges of the foil, crease and pinch to seal making 2 big packets.

Grill on every side over medium heat, covered, until brats aren’t pink and veggies are tender—about 23-28 minutes. Open hot foil packets carefully!

Shepherd’s Breakfast (Serves 8)

One-dish recipes like this are a blessing when camping. Paired with juice, toast, and coffee or milk it’s a marvelous way to begin the day!


  • ¾ lb. of bacon strips, chopped fine
  • 1 30 oz. pkg. of shredded frozen hash brown potatoes, thawed
  • ¼ tsp. of pepper
  • ½ tsp. of salt
  • 1 medium onion, diced
  • 8 eggs, large
  • 1 c. of cheddar cheese, shredded


Cook the onion and bacon in a large skillet over medium heat until the bacon is crispy. Drain saving ¼ of the fat in the skillet. 

Mix in the hash browns; cook over medium heat, uncovered, for 10 minutes or until hash browns are golden brown on the bottom. Flip potatoes over.

Using the back of a tablespoon, create 8 wells in the potato mixture that are evenly spaced. Break open an egg into each of the wells and sprinkle the pepper and salt on top.

Cover and cook for roughly 10 minutes or until potatoes are tender and eggs have set; scatter the cheese on top. Let it sit until the cheese is completely melted.

Campers Favorite Dip (Makes 3½ cups)

Maybe you’ve made some new friends at the campsite and were invited over for dinner, but you need to bring an appetizer. No problem! This delectable dip will be the hit of the night and you might even want to make two batches!


  • 1 15 oz. can of chili with beans
  • Tortilla “scoop” chips
  • 2 c. of cheddar cheese, shredded
  • 1 8 oz. pkg. of cream cheese, reduced-fat
  • 2 green onions, thin sliced (optional)


Prep the grill or campfire for medium-low heat.

In a disposable 9-in. foil pie pan, cover the bottom with the cream cheese. Pour the chili on top then sprinkle the cheddar cheese over the chili.

Put the foil pan on the grill or grill grate over your fire for 5-8 minutes or until the cheese has melted. Scatter the green onions on top if you wish and serve this dip with the corn chips.

Cheese-Topped Potatoes in Foil (Serves 8)

You’ll discover this recipe will quickly become another “must-have” dish on your camping excursions.


  • 3 large potatoes, peeled then cut in ¼-inch slices (equals roughly 2½ lbs.)
  • 5 bacon strips, fried and crumbled
  • 6 slices of processed American cheese
  • ¼ tsp. of salt and pepper
  • 1 medium onion, chopped fine
  • ¼ c. of melted butter
  • Sour cream (if desired)


Prepare your grill or campfire for medium heat.

Mix potatoes in a big bowl with bacon, salt, and pepper, onion and butter.

Put the mixture on a 36×12-inch rectangle of greased, heavy-duty aluminum foil; fold the aluminum foil around the mixture and seal tightly.

On your covered grill or over a campfire, cook the foil packet for roughly 15 minutes on each side or until the potatoes are tender.

After opening the foil carefully put the cheese on the potatoes and cook 1-2 minutes or until the cheese is completely melted. Serve with sour cream if you wish.

Amazing Campfire Recipes

These two articles are sure to provide some fabulous camping recipes. You and your family or friends will never get bored with meals again!