50 Easy Campfire Recipes

There’s nothing quite like the magic of enjoying delicious campfire recipes under the open sky. Whether you’re a seasoned camper or a first-time adventurer, preparing easy and flavorful campfire recipes is an essential part of the outdoor experience. From savory one-pot meals to sweet treats cooked over an open flame, these recipes for the campfire will bring warmth, comfort, and joy to your camping trips.

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When it comes to crafting the perfect campfire meals, the options are endless. From classic s’mores to hearty foil-pack dinners, there are countless campfire recipe ideas that are simple, satisfying, and designed to be cooked with minimal equipment. These easy campfire recipes not only save time but also elevate your outdoor dining experience, turning your campsite into a gourmet kitchen. No matter your taste preferences, you’ll find campfire cooking recipes that suit every camper’s palate.

So, if you’re searching for the best campfire recipes to try on your next trip, you’re in the right place. In this guide, we’ll explore a variety of recipes for campfire cooking that are perfect for breakfast, lunch, dinner, and even dessert. Whether you’re planning a family camping weekend, a solo backpacking adventure, or a fun backyard gathering, these campfire recipe ideas will make every meal memorable and delicious.

Campfire Recipes

#50. Rotini Pasta

Materials Needed

• 4 cups Rotini pasta
• 4 Italian or Beyond Meat sausages (cut into pieces)
• 1 medium red onion (sliced)
• 1 can tomato paste
• 3 sun-dried tomato halves (chopped)
• 1 tbsp red wine vinegar
• 3 garlic cloves (minced)
• 2 tbsp extra virgin olive oil
• 1/4 cup Parmesan cheese
• Chili flakes (to taste)
• Camping stove or campfire with cooking utensils
• Large skillet
• Small bowl
• Foil container (for warming later)

Instructions

1. Cook Pasta: Prepare rotini pasta as directed on the package.
2. Cook Sausages: Brown sausage pieces in a large skillet over medium heat.
3. Prepare Sauce Mixture:
   • In a small bowl, combine sun-dried tomatoes, red wine vinegar, minced garlic, olive oil, and chili flakes.
4. Cook Onion and Tomato Paste:
   • Once sausages are cooked, drain the skillet and stir in the sliced onions and tomato paste.
   • Cook for 15 minutes, stirring occasionally.
5. Combine Vinegar Mixture:
   • Remove the skillet from heat and mix in the prepared sauce mixture.
6. Mix with Pasta: Toss the sausage mixture with the cooked pasta until evenly combined.
7. Prepare for Campfire:
   • Transfer the pasta mixture into a foil container for warming later.
8. Heat Over Campfire: Warm the foil container over the fire for about 15 minutes, keeping a close eye to avoid burning.
9. Serve: Add Parmesan cheese on top before serving.

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#49 Charcuterie Board

Materials

• Meats: Sliced, cubed, or canned
• Cheeses: Sliced, cubed, or spreadable
• Sandwich toppings
• Bread options: Rolls, sliced bread, pita pockets, or sandwich thins
• Snacks: Chips and crackers
• Fresh vegetables
• Dips
• Fruits: Fresh and/or dried
• Nuts
• Optional decorations: Bark, pinecones, leaves, sticks, or flowers

Instructions

1. Prepare your base: Use wooden boards, napkins or fabric, plates, or parchment paper for the food display.
2. Create a focal point: Start in the center with colorful fruits or vegetables. For example, place vegetables and a hummus dip as a centerpiece.
3. Add main items: Arrange meats, cheeses, and sandwich toppings symmetrically for visual appeal.
4. Include snacks: Add crackers, chips, dried fruits, and nuts around the board.
5. Finish with larger items: Place berries, grapes, and bread along the edges of the arrangement.
6. Decorate: Use collected natural items like bark, leaves, or flowers to enhance the presentation.
7. For individual servings: Make charcuterie cups if avoiding shared boards is a priority.

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#48 Crab Salad

Materials:

• 1 bag of coleslaw (16 oz)
• 1 can of crab meat
• 6 slices of precooked bacon
• 6 mozzarella cheese sticks
• 1/2 bag of frozen peas or 1 can of peas
• 1 pint of grape or cherry tomatoes
• 1 English cucumber
• 1/2 – 1 cup mayonnaise
• Salt and pepper (to taste)
• 2-4 green onions

Instructions:

• Precook the bacon and let it cool. If using frozen peas, heat and cool them, or use them frozen.
• Place coleslaw mix into a large mixing bowl.
• Chop crab meat and add to the bowl.
• Crumble the bacon and add to the bowl.
• Slice cheese sticks into small round pieces and add.
• Add peas to the bowl.
• Halve the tomatoes and add.
• Dice the cucumber and add to the bowl.
• Chop and add green onions.
• Stir all ingredients together.
• Mix in 3/4 cup (or desired amount) of mayonnaise.
• Add salt and pepper to taste.
• Refrigerate any leftovers for the next day.

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#47. TikTok Inspired Nori Wraps

Materials Needed:

• Toasted Nori Sheets: 4 sheets
• Canned Tuna: 5 oz. in olive oil, slightly drained and mashed (extra leftovers can be used later)
• Mini Cucumbers or English Cucumber: 1-2, thinly sliced into rounds
• Boiled Eggs: 2, sliced into rounds
• Avocado: 1, thinly sliced

Optional Sauce and Toppings:

• Sriracha or Frank’s Original Hot Sauce
• Mayo
• Furikake or Toasted Sesame Seeds

Instructions:

1. Prepare Ingredients: Slice cucumbers, boiled eggs, and avocado. Mash the canned tuna. Keep all toppings ready before handling nori sheets.
2. Set Up Nori Sheets: Use 2 nori sheets per wrap. Gently fold each sheet twice to create 4 square marks. Cut a slit to the center of the sheets.
3. Layer Ingredients:
   • Start from the bottom left corner and go clockwise:
     • Bottom Left: Avocado
     • Top Left: Cucumber
     • Top Right: Canned Tuna (add sriracha, mayo, and furikake, if using)
     • Bottom Right: Boiled Eggs
4. Fold the Wrap:
   • Fold the bottom left corner over the top left corner (avocado over cucumber).
   • Fold the top left corner over the top right corner.
   • Fold the top right corner over the bottom right corner to form a square wrap.
5. Serve: Eat immediately. Lift the wrap carefully with both hands, keeping a tray underneath to catch any fallen pieces. Enjoy like a taco – it might get messy, but it’s delicious!

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#46. Campfire Cupcakes

Materials Needed

• Chocolate Cupcakes
• Buttercream Icing
• Gel Food Colouring (red, orange, yellow)
• Stick Pretzels
• Mini Marshmallows
• Toothpicks
• Cupcake Liners
• A Lighter
• Piping Bags
• Large Star Icing Tip
• Plastic Wrap

Instructions

• Prepare Cupcakes:
  Bake chocolate cupcakes using your favorite recipe. Let them cool completely.
• Create Pretzel “Logs”:
  Break stick pretzels in half. Push six pieces into the top of each cupcake to resemble logs for the campfire.
• Color the Icing:
  Divide buttercream icing into three equal portions. Add gel food coloring to make one portion red, one orange, and one yellow.
• Prepare Icing for Piping:
  • Lay a piece of plastic wrap on a flat surface.
  • Spread the three icing colors in side-by-side lines on the plastic wrap.
  • Roll the plastic wrap into a log shape with the icing inside.
• Set Up Piping Bag:
  Place the rolled icing log into a prepared piping bag fitted with a large star tip.
• Decorate Cupcakes:
  Pipe the icing onto the cupcakes in a circular motion, starting wide and tapering to a point to create flames over the pretzel “logs.”
• Toast Marshmallows:
  Skewer mini marshmallows onto toothpicks. Carefully toast them with a lighter until they are golden brown.
• Final Touch:
  Stick the toasted marshmallow skewers into the cupcakes to complete the campfire look.

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#45. Jackfruit Veggie Stew

Materials (Ingredients):

• Carrots
• Potato
• Sweet potato
• Mushrooms
• Celery
• Parsnip
• Onion
• Garlic
• Green beans
• Diced tomatoes
• Green jackfruit
• Vegan vegetable bouillon
• Water
• Soy sauce
• Thyme
• Bay leaf
• Red pepper flakes
• Salt & pepper

Instructions:

• Peel and chop all vegetables.
• Prepare vegetable stock by combining bouillon and water in the Dutch oven.
• Add all ingredients into the pot.
• Place the pot over the campfire (or stovetop).
• Cover and cook for 45–70 minutes, until vegetables are tender.

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#44. Pasta with Clam Sauce

Ingredients

• 1 package long-noodle pasta (e.g., linguine, angel hair, or spaghetti)
• 2 tablespoons olive oil
• 1 1/2 tablespoons dried minced onion
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 tablespoon Old Bay Seasoning
• 1 pinch crushed red pepper
• Garlic powder (to taste)
• Salt and pepper (to taste)
• 1 (8-ounce) can sliced mushrooms, drained
• 2 cans chopped clams with juice
• 2 teaspoons dried parsley

Instructions

• Cook Pasta: Boil pasta per package directions until al dente. Drain and set aside in a bowl.
• Prepare Sauce:
  1. Heat olive oil in a saucepan over medium-high heat.
  2. Mix all dry ingredients (except parsley) in a bowl.
  3. When oil is hot, add the mixed dry ingredients and sauté for 1 minute, stirring constantly.
  4. Add drained mushrooms and stir to coat with seasonings and oil.
  5. Add clams with juice, bring to a simmer, reduce heat, and simmer for 5 minutes.
• Combine: Toss the cooked pasta with the sauce. Top with dried parsley before serving.

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#43. S’more Snack Mix

Materials:

• 12 oz box of graham cracker cereal
• 12 oz bag of semi-sweet chocolate chips
• 10 oz bag of mini marshmallows
• Large mixing bowl
• Paper sacks (optional, for serving)
• Labels and jute (optional, for decoration)

Instructions:

1. Pour the graham cracker cereal, chocolate chips, and mini marshmallows into a large mixing bowl.
2. Mix thoroughly until evenly combined.
3. Serve immediately or portion into paper sacks for individual servings.
4. Optionally, attach labels to the sacks using jute for a decorative touch.

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#42. Grilled Peaches

Materials:

• 4 ripe but firm peaches
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons honey
• Pinch of cinnamon

Instructions:

• Preheat a grill pan or outdoor grill to medium heat.
• Cut the peaches in half and remove the pits.
• Brush each peach half with vegetable oil.
• Grill the peaches for 3-5 minutes, rotating halfway through for cross-hatched grill marks.
• Mix honey and cinnamon in a small bowl.
• Brush the honey mixture over the warm peaches and serve.

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#41. S’more Nachos

Materials Needed:

• Foil pan (e.g., 8×8 inches)
• Heavy-duty foil

Ingredients:

• Graham crackers (regular or cinnamon)
• Mini marshmallows
• Regular marshmallows
• Chocolate chips

Instructions:

• Break up graham crackers and spread them in the bottom of the foil pan. Use enough to cover the base.
• Sprinkle mini marshmallows on top of the graham crackers.
• Scatter chocolate chips over the marshmallows and crackers.
• Repeat with another layer of graham crackers, mini marshmallows, and chocolate chips.
• Add extra chocolate chips and a few regular-sized marshmallows on top.
• Cover the pan tightly with heavy-duty foil, wrapping the edges securely.
• Place the pan on a grill grate or over campfire coals (avoid open flames for even cooking).
• Cook until the marshmallows and chocolate melt. You can check by lifting a corner of the foil or smelling for melted chocolate.
• Remove the pan carefully from the heat.
• Uncover and enjoy your Campfire S’mores Nachos!

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#40. Grilled Pound Cake with Berries

Materials/Equipment:

• Lodge Pre-Seasoned Cast Iron Reversible Grill-Griddle (for grilling pound cake)
• Small pans (for heating fruit mixtures)

Ingredients:

• 1/4 cup chopped walnuts
• 1 (6 oz) container fresh raspberries
• 1 (6 oz) container fresh blueberries
• 1 lemon (zest and juice divided)
• About 4 tablespoons sugar (divided)
• 1 (8 oz) container mascarpone cheese
• 2 tablespoons powdered sugar
• 1 packaged vanilla pound cake loaf (sliced into 8 even slices, about 1-inch thick)
• 4 tablespoons butter (softened)

Instructions:

1. Toast Walnuts:
   • Add walnuts to a small pan. Cook over medium-high heat until toasted (watch closely to avoid burning).
2. Prepare Raspberry Sauce:
   • Combine raspberries, half the lemon juice and zest, and half the sugar in a medium-sized pan.
   • Cook over medium heat until the sugar dissolves and berries are warmed.
   • Crush some berries to create a sauce while leaving others whole. Set aside to cool.
3. Prepare Blueberry Sauce:
   • Repeat the same process with the blueberries.
4. Prepare Mascarpone Mixture:
   • Let mascarpone soften slightly. Mix with powdered sugar.
   • Transfer to a resealable plastic bag. Keep at room temperature if using immediately, or refrigerate if preparing in advance.
5. Grill Pound Cake:
   • Preheat the cast iron grill pan or griddle over medium-high heat.
   • Butter both sides of each pound cake slice. Grill for 1-2 minutes on each side until browned and toasted.
6. Assemble Dessert:
   • Place 2 slices of grilled pound cake on a plate.
   • Pipe mascarpone cheese from the plastic bag onto the cake.
   • Spoon on both berry mixtures and top with toasted walnuts.

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#39. Chipotle Lime Shrimp Skewers

Materials:

• For Marinade:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice (from 2 large limes)
  • 1 tablespoon lime zest
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon honey
  • Salt and black pepper to taste
• For Shrimp:
  • 1-1/4 lbs. extra-large peeled and deveined shrimp
  • 4 skewers (soaked if wooden)
• For Garnish (optional):
  • Fresh parsley sprigs
  • Fresh lime slices

Instructions:

1. Prepare the Marinade:
   • Whisk together olive oil, lime juice, lime zest, chipotle chili powder, smoked paprika, garlic powder, onion powder, honey, salt, and black pepper in a small jar or resealable plastic bag.
   • Reserve half of the marinade in a jar for serving.
2. Marinate the Shrimp:
   • Place shrimp in a large non-reactive bowl.
   • Pour half of the marinade over the shrimp and toss to coat.
   • Marinate for 15-30 minutes (do not exceed 30 minutes).
3. Thread the Shrimp:
   • Thread marinated shrimp onto skewers, 5-6 per skewer.
4. Grill the Shrimp:
   • Preheat the grill to medium-high heat, then reduce to medium.
   • Lightly oil the grill grates.
   • Grill shrimp for 3-4 minutes on each side, watching carefully to avoid overcooking.
5. Serve:
   • Remove skewers from the grill and place on a serving platter.
   • Drizzle lightly with the reserved marinade.
   • Garnish with parsley and lime slices, if desired.
   • Serve immediately and enjoy!

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#38. Bacon-Wrapped Asparagus

Materials

• Ingredients:
  • 1–1.5 lbs fresh asparagus spears
  • 3 slices thick center-cut bacon
• Supplies:
  • Aluminum foil
  • Toothpicks (or broken wooden skewers)
  • Charcoal or gas grill

Instructions

• Preparation:
  1. Rinse asparagus stalks under cold water and trim woody ends for uniform length.
  2. Lay aluminum foil on a flat surface or baking sheet. Place bacon slices on top.
• Wrap Asparagus:
  1. Divide asparagus into three bundles.
  2. Place one bundle in the center of a bacon slice.
  3. Wrap the bacon around the asparagus, ensuring overlap.
  4. Secure with a toothpick or broken skewer.
• Grill Setup:
  1. Fold the edges of the aluminum foil to create a tray-like shape.
  2. Place the foil tray with the asparagus bundles on the grill grates.
• Cooking:
  1. Cook on medium or medium-high heat for 8–10 minutes.
  2. Remove bundles from foil and place directly on grill grates to crisp the bacon.
• Finishing Touches:
  1. Rotate bundles as needed to ensure bacon cooks evenly.
  2. Remove when bacon is crispy and fully cooked.
• Serve:
  • Serve immediately or rest briefly on a wire rack or pan before serving. Enjoy!

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#37. Grilled French Bread Pizza

Materials

• 1 loaf soft French bread
• 2 cups pizza sauce
• 2–3 garlic cloves (minced)
• 2–3 cups shredded mozzarella cheese
• ½ package pepperoni
• 2 cups cooked Italian sausage
• 1 cup sliced olives
• ½ cup green pepper (diced)
• ½ cup red pepper (diced)
• ½ cup onion (diced)
• Fresh basil (chopped)
• Parmesan cheese

Instructions

• Prepare the grill: Heat grill to the lowest flame.
• Prepare the bread:
  • Cut the French bread in half lengthwise.
  • Spread pizza sauce evenly over each half.
  • Sprinkle minced garlic over the sauce.
  • Add shredded mozzarella cheese.
  • Layer with pepperoni, sausage, olives, peppers, and onions.
• Wrap in foil:
  • Place each bread half onto a large piece of foil.
  • Loosely wrap the foil around the edges to prevent burning.
• Grill: Cook over indirect heat for 8–10 minutes, or until the cheese melts. Monitor to avoid burning.
• Garnish: Add fresh basil and Parmesan cheese before serving.

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#36. Southwestern Bacon Cheeseburgers

Materials/Ingredients:

• 1 ½ pounds 85% lean ground beef (grass-fed, natural/organic preferred)
• ½ pound ground chorizo
• 1 cup Monterey Jack cheese, grated
• 1 (4-ounce) can diced green chilies (mild or hot, drained)
• 1 medium red onion, sliced ¼ inch thick
• 6-8 slices smoked bacon (cooked but not crispy)
• Olive oil (for grilling)
• Hamburger buns (e.g., Udi’s Gluten Free)
• Suggested condiments: guacamole, chipotle mayonnaise, homemade ketchup

Instructions:

1. Prepare the patties:
   • In a large bowl, combine ground beef, chorizo, green chilies, and grated cheese.
   • Mix thoroughly and form into four patties, about 1 inch thick and matching the diameter of the buns.
   • Place patties on a plate or baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the grill:
   • Heat a gas grill to high. Brush the grill clean with a grill brush.
3. Prepare the buns:
   • Divide hamburger buns into tops and bottoms.
   • Place the insides face down on the grill for 30 seconds to 1 minute to mark and warm them. Set aside.
4. Grill the onions:
   • Lightly brush both sides of the onion slices with olive oil.
   • Place onion slices on the grill, close the lid, and grill until translucent with grill markings (about 10 minutes), turning carefully to keep slices intact. Remove and set aside.
5. Grill the patties:
   • Brush both sides of the chilled patties with olive oil.
   • Place patties on the grill with space between them. Close the lid and cook for 3 minutes to sear.
   • Flip patties gently with a spatula, close the lid, and cook for an additional 6-8 minutes.
   • Check doneness by ensuring the patties are browned, opaque, and have an internal temperature of 160°F. Juices should run clear (note: chorizo may tint juices orange).
6. Rest the patties:
   • Remove patties from the grill and let them rest on a clean plate for 5 minutes.
7. Assemble and serve:
   • Place patties on the buns with grilled onions, bacon, and condiments of choice. Serve immediately.

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#35. Cajun Corn Salad with Fire Roasted Corn

Materials:

• 4-6 ears of corn (shucked and silk removed)
• 4 tablespoons olive oil
• Salt and pepper (to taste)
• BBQ grill
• Cooking brush or spray oil (e.g., Pam)
• Sharp knife
• Cutting board
• Large bowl
• Oven mitts or tongs (optional)

Instructions:

1. Preheat the BBQ grill to high heat (450-650°F) for at least 12 minutes.
2. Brush the grill grates with olive oil or spray with cooking oil.
3. Coat the ears of corn with olive oil on all sides and season with salt and pepper.
4. Place the corn on the preheated grill and cook, turning every 2 minutes to ensure even roasting, for about 8-10 minutes.
5. Remove the corn from the grill and place it on a cutting board.
6. Carefully strip the kernels off the cob using a sharp knife. Use oven mitts or tongs to hold the hot corn if necessary.
7. Transfer the corn kernels to a large bowl and serve.

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#34. Indian Street Corn

Materials

• Ingredients:
  • 3 tbsp. Lawry’s® Seasoned Salt
  • 2 tsp. McCormick® Black Pepper
  • 1 tbsp. Frank’s® RedHot® Original Sauce
  • 2 tsp. McCormick® Cumin powder
  • ½ tbsp. Indian Spice Blend/Garam Masala
  • 3 cobs of corn
  • 4 tbsp. melted butter
  • 3 tbsp. chopped cilantro
  • Lemon juice
• Equipment:
  • Grill

Instructions

1. Prepare Spice Rub:
   • Mix Lawry’s® Seasoned Salt, McCormick® Black Pepper, Frank’s® RedHot® Original Sauce, McCormick® Cumin powder, and Indian Spice Blend/Garam Masala. Set aside.
2. Prep Corn:
   • Shuck the corn.
   • Melt butter (microwave or saucepan) and transfer to a bowl.
3. Grill Corn:
   • Preheat grill to medium-high.
   • Grill corn with the lid closed, turning occasionally until charred to preference.
4. Butter and Spice:
   • Remove corn from the grill and immediately brush with melted butter, ensuring full coverage.
   • Sprinkle the spice mix generously over the corn.
5. Add Lemon and Garnish:
   • Rub lemon over the corn for even coverage (adjust to taste).
   • Garnish with chopped cilantro.
6. Serve:
   • Serve immediately and enjoy!

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#33. Bacon-Wrapped Cheese Sticks

Materials:

• Frozen mozzarella cheese sticks
• Bacon
• Toothpicks

Instructions:

• Soak toothpicks in water beforehand to prevent burning.
• Wrap one or two pieces of bacon around each mozzarella stick, starting at one end.
• Secure the bacon in place with toothpicks.
• Place the wrapped sticks on a grill over a campfire or at home.
• Turn the sticks periodically for even cooking.
• Cook until the bacon is fully crisp.

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#32. Grilled Salmon

Ingredients:

• 1 to 1½ lb salmon
• 2 tablespoons brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon garam masala
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons extra virgin olive oil

Instructions:

1. Prepare Spice Rub and Grill:
   • Preheat grill to 400°F (204°C).
   • Mix brown sugar, garlic powder, smoked paprika, cumin, garam masala, salt, and pepper in a small bowl.
2. Cut Salmon:
   • Divide salmon into 4 small filets.
3. Coat and Season Salmon:
   • Coat both sides of the salmon with olive oil.
   • Sprinkle the spice rub on the flesh side (about 1 to 1½ teaspoons per filet) and press to adhere.
4. Grill Salmon:
   • Place salmon skin-side down on the grill. Cook for 5-7 minutes.
   • Flip and grill the other side for 2-3 minutes until desired doneness is achieved.

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#31. Grilled Pizza Buns

Materials Needed:

• Ingredients:
  • Hamburger or hot dog buns
  • Pizza sauce
  • Shredded mozzarella cheese
  • Pizza toppings (e.g., pepperoni or your choice)
• Additional Supplies:
  • Cooking spray (e.g., olive oil, vegetable oil, or butter spray)
  • Campfire or grill

Instructions:

1. Prepare the Buns:
   • Spray both sides of the hamburger or hot dog bun with cooking spray.
   • Place the inside of the bun down on the grill to toast it.
   • Avoid placing the buns directly over active flames to prevent burning.
2. Add Toppings:
   • Remove the toasted bun from the grill.
   • Spread pizza sauce on the toasted side.
   • Sprinkle shredded mozzarella cheese on top.
   • Add your desired pizza toppings (e.g., pepperoni, vegetables, etc.).
3. Grill the Pizzas:
   • Place the topped bun back on the grill with the toppings facing up.
   • Grill until the cheese is melted.
4. Serve:
   • Remove from the grill carefully and let it cool slightly.
   • Serve and enjoy!

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#30. Beer Can Chicken

Materials:

• 4 lb whole chicken
• 2 tablespoons olive oil
• 1/4 cup BBQ rub (homemade or store-bought)
• 1 teaspoon kosher salt
• 1 can of beer
• Fresh herbs for garnish (optional)

Instructions:

• Preheat a gas or charcoal grill to medium heat (325–375°F). Set up the grill for indirect cooking.
• Brush olive oil over the chicken, coating the entire surface.
• Rub the BBQ spice mix and kosher salt all over the outside and inside cavity of the chicken.
• Open the beer can and pour out 1/4 of its contents. Poke a few holes in the top of the can.
• Place the chicken over the beer can, ensuring the legs and can form a stable tripod.
• Insert a probe thermometer into the thickest part of the chicken breast or thigh.
• Place the chicken on the grill away from the direct flame or coals. Cover the grill.
• Cook for 60–90 minutes, or until the thermometer reads 165°F.
• Carefully remove the chicken and beer can from the grill.
• Let the chicken rest for 5–7 minutes. Garnish with fresh herbs if desired and serve.

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#29. Marinated Hibachi Steak

Ingredients:

• 1 lb beef, cut into bite-sized pieces
• ¼ cup soy sauce
• 2 green onions, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, thinly sliced
• 3 tablespoons honey
• 2 tablespoons sesame oil

Instructions:

• Combine beef and all marinade ingredients in a bowl or a large ziplock bag.
• Let it marinate for at least 30 minutes before cooking.

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#28. Apple Ham & Cheddar Quesadillas

Ingredients:

• 4 large whole-wheat tortillas
• 8 slices McKenzie Uncured Ham
• 1/2 crisp apple, thinly sliced
• 4 slices McKenzie Cheddar cheese

Instructions:

1. Lay tortillas on a work surface.
2. Top half of each tortilla with:
   • 2 slices of ham
   • Thinly sliced apple
   • 1 slice of cheddar cheese
3. Fold each tortilla in half.
4. Heat a griddle over medium-high heat.
5. Cook quesadillas for 2–3 minutes on each side until browned and the cheese is melted.
6. Serve warm with honey mustard.

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#27. Ham Fried Rice

Materials

• 1 lb ham (cubed)
• 4 cups cooked rice (chilled)
• 12 oz bag frozen peas and carrots
• 3 tsp garlic (minced)
• 1/2 cup white onion (diced)
• 4 eggs (scrambled)
• 1 Tbsp soy sauce
• 1 tsp sesame seed oil
• Avocado oil (for cooking)

Instructions

1. Preheat the griddle to medium heat and spread avocado oil on the surface.
2. On one side of the griddle:
   • Cook frozen peas and carrots, onion, ham, and garlic together, stirring occasionally.
3. On the other side of the griddle:
   • Cook scrambled eggs and set aside.
4. Add the chilled rice to the griddle and pour in soy sauce and sesame seed oil. Mix well.
5. Combine all ingredients, including the cooked eggs, on the griddle and mix thoroughly.
6. Serve in a medium-to-large bowl.

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#26. Blackstone Grilled Kielbasa, Tortellini, & Spinach Casserole

Materials:

• 2 (12 oz) bags frozen cheese tortellini
• 2 (14 oz) packages Polska Kielbasa, sliced thin
• 8 oz fresh mushrooms, sliced
• 8 oz fresh spinach
• Optional: cherry tomatoes, halved
• Optional: fresh mozzarella balls
• Extra virgin olive oil (EVOO)

Instructions:

• Prepare Ingredients:
  • Take tortellini out of the freezer.
  • Slice kielbasa (thin slices for crispiness).
  • Clean and slice mushrooms.
• Preheat Grill:
  • Preheat Blackstone grill to medium heat.
• Cook Ingredients:
  • Place kielbasa on the grill first.
  • Add tortellini to the grill (partially defrosted is fine).
  • Moisten tortellini with a drizzle of EVOO.
  • After a few minutes, add mushrooms and spritz with EVOO.
  • Stir and combine ingredients as they cook.
• Add Vegetables and Cheese:
  • Mix in spinach.
  • Optionally, add halved cherry tomatoes.
  • Add fresh mozzarella balls at the end.
• Finish Cooking:
  • Remove from heat when kielbasa and tortellini are browned.

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#25. Chicken Quesadillas

Materials Needed

• Equipment:
  • Baking sheet
  • Parchment paper sheets
• Ingredients:
  • 1 pound cooked chicken breasts, diced (about 3 medium breasts or 3 cups)
  • 3 medium bell peppers, finely chopped
  • 1 1/2 teaspoons cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups shredded cheese (sharp cheddar, marble, Colby Jack, or Monterey Jack)
  • 5 large (10-inch) whole wheat tortillas
  • Salsa, guacamole, pico de gallo, or yogurt for serving

Instructions

1. Preparation:
   • Preheat oven to 375°F.
   • Line two large baking sheets with parchment paper.
2. Make the Filling:
   • In a large mixing bowl, combine cooked chicken, bell peppers, cumin, salt, and pepper. Stir well.
3. Assemble the Quesadillas:
   • On one half of a tortilla, sprinkle 1/4 cup of shredded cheese.
   • Spread a heaping 1 cup of the filling over the cheese.
   • Sprinkle another 1/4 cup of cheese on top of the filling.
   • Fold the tortilla in half to form a half-moon shape.
4. Repeat:
   • Repeat the process to assemble 4 more quesadillas. Optionally, use less filling and cheese to make additional quesadillas.
5. Bake:
   • Arrange the quesadillas on the prepared baking sheets.
   • Bake for 20 minutes, or until edges and bottoms are golden, tops are slightly browned, and cheese is bubbling.
6. Serve:
   • Let quesadillas rest for 1-2 minutes after baking.
   • Cut each quesadilla into 3 wedges using a sharp knife.
   • Serve warm with salsa, guacamole, sour cream, or Greek yogurt.

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#24. Steak Stir Fry

Materials

• Ingredients:
  • 2 lbs beef loin sirloin steak (thinly sliced)
  • Salt and pepper (to taste)
  • 1 green bell pepper (roughly chopped)
  • 1 white onion (sliced)
  • 1 broccoli crown (stems cut off)
  • 1 cup matchstick or shredded carrots
  • Garlic or garlic powder (to taste)
  • 1 (12 oz.) bottle Kung Pao sauce (or similar)
  • 12 oz. water
  • 1/3 cup low-sodium soy sauce
  • 1/8 cup sriracha sauce
  • Red pepper flakes (to taste)
  • 1 (8 oz.) package brown rice noodles (cooked as per package instructions)
  • Cooking oil
• Equipment:
  • Blackstone Griddle (or large sauté pan)
  • Large zip-lock bag or container

Instructions

1. Prepare the Steak and Vegetables:
   • Cut the sirloin steak into thin strips and season with salt and pepper.
   • Place steak, green bell pepper, onion, broccoli, carrots, and garlic into a large zip-lock bag or container.
2. Marinate:
   • Pour the Kung Pao sauce over the steak and vegetables.
   • Fill the empty sauce bottle with water and add it to the bag.
   • Add soy sauce, sriracha, and red pepper flakes.
   • Seal the bag and shake to coat all ingredients evenly.
   • Refrigerate until ready to cook.
3. Cook on the Griddle:
   • Preheat the Blackstone griddle to low-medium heat and add cooking oil.
   • Carefully pour the marinated mixture onto the griddle.
   • Cook and toss until the steak is fully cooked and vegetables are tender and fragrant.
4. Combine with Noodles:
   • Add the cooked brown rice noodles to the griddle and toss with the steak and vegetables.
   • Quickly remove from the griddle once mixed to prevent sticking.
5. Serve:
   • Serve hot and enjoy your steak and vegetable noodle stir fry!

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#23. Campfire Donuts

Materials Needed:

• Cast iron pan
• Vegetable oil
• Pillsbury biscuit dough (value pack)
• Cinnamon sugar
• Paper towels
• Brown paper bag (optional)

Instructions:

• Build a campfire and place a cast iron pan on the grate over the fire.
• Fill the pan 1/3 full with vegetable oil and heat until the surface shimmers.
• Test the oil temperature with a small piece of dough:
  • Floats and browns: Oil is ready.
  • Sinks and doesn’t cook: Oil is too cool.
  • Burns quickly: Oil is too hot; move pan away from direct flame.
• Shape each biscuit into a donut by poking a hole in the center and forming a ring.
• Place the dough into the hot oil:
  • Cook until the bottom is browned.
  • Flip and cook the opposite side until browned.
• Remove from oil and place on a paper towel-lined plate to soak up grease.
• Sprinkle with cinnamon sugar:
  • Use a brown paper bag for shaking, or sprinkle directly over the donuts.
• Serve immediately, but be cautious—they will be hot!

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#22. Kielbasa & Cabbage

Materials

• 2 apples
• 1 head of cabbage
• 2 packages of kielbasa or similar sausage
• 2 tablespoons olive oil
• 2-3 cloves garlic
• 1 small onion or dried onion flakes
• Salt and pepper
• 2 tablespoons Dijon mustard
• Large cast-iron skillet

Instructions

• Preparation:
  • Chop cabbage into 1-2 inch pieces.
  • Slice apples into thin pieces.
  • Cut sausage into small slices.
  • Slice onion into small pieces (if using fresh onion).
  • Mince garlic.
• Cooking:
  1. Heat olive oil in a large cast-iron skillet over medium-high heat.
  2. Add garlic and onion (or onion flakes) to the skillet and stir until garlic begins to brown.
  3. Add apple slices and stir for 3-5 minutes.
  4. Add chopped cabbage and stir for another 3-5 minutes.
  5. Season with salt and pepper to taste.
  6. Once the apple and cabbage soften, add the sliced sausage and stir until heated through.
  7. Mix in Dijon mustard and stir for 1-2 minutes.
• Serving:
  • Serve immediately while hot.

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#21. Easy Skillet Fajitas

Materials

• 1 lb skinless, boneless chicken breast (optional: use pre-cooked chicken)
• 1 bell pepper
• 1/4 white or yellow onion
• 1 package of McCormick Fajita Seasoning (optional: use Goya)
• 1/4 cup water
• 1 Tbsp butter
• Optional toppings: avocado, sour cream, cheese, salsa, or pico de gallo

Instructions

• Slice bell peppers, onion, and chicken on a large cutting board (slice chicken last). Set veggies aside.
• Place chicken in a large Ziploc bag with 1 Tbsp butter and marinade for 1-4 hours in the refrigerator.
• Spray a skillet with non-stick spray and preheat it on high heat using a hot plate.
• Add veggies to the skillet and cook for 2-3 minutes. Sprinkle with additional Goya seasoning if desired.
• Add chicken to the skillet and cook on high heat for 5-10 minutes, stirring occasionally.
• If food sticks, add 1-2 tsp water to the pan and stir (be cautious of steam).
• Once chicken is fully cooked, remove chicken and veggies from the skillet.
• Serve directly or on warm tortillas (optional).
• Add toppings such as avocado, sour cream, cheese, salsa, or pico de gallo if desired.

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#20. Prep Ahead Stir Fry

Materials

• Protein: meat or tofu
• Fresh vegetables
• Oil: olive and/or sesame
• Chopped or minced onion
• Minced garlic
• Finely chopped or minced ginger
• Sauce: soy, teriyaki, or stir-fry sauce
• Salt & pepper
• Chopped green onions
• Optional: nuts (cashews or peanuts)

Instructions

• Chop protein and vegetables at home. Store in zip bags or containers and keep in a cooler.
• Heat oil in a skillet.
• Add minced garlic, ginger, and onion to the skillet and pan-fry for a few minutes.
• Add protein and stir.
• Add heartier vegetables and stir.
• If using nuts, add them next.
• Add remaining vegetables and stir-fry until protein and vegetables are cooked.
• Stir in the sauce.
• Season with salt and pepper.
• Top with chopped green onions before serving.

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#19. BBQ Potato Skillet

Materials

• 1.25 pounds ground meat
• 1 cup barbecue sauce
• 2 large sweet potatoes
• 1 cup shredded cheese

Instructions

• Prepare a campfire for cooking.
• Peel and chop the sweet potatoes.
• Place a large skillet on a grate over the campfire.
• Cook and brown the ground meat, breaking it apart as it cooks, until thoroughly done.
• Use a slotted metal spoon to remove the cooked meat, leaving the grease in the skillet.
• Mix barbecue sauce into the cooked meat and set it aside.
• Add the chopped sweet potatoes to the skillet with the grease and cook for 8 to 15 minutes.
• Once the potatoes are cooked, layer the meat mixture over them in the skillet.
• Sprinkle shredded cheese on top to melt from the skillet’s heat.
• Serve and enjoy!

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#18. Pulled Pork Poutine

Materials Needed

• Sweet potatoes, regular potatoes, or french fries
• Olive oil
• Pulled pork
• Cheese curds
• Gravy
• Green onion

Instructions

• Peel and chop the sweet potatoes (cube them if preferred).
• Heat a cast-iron skillet with olive oil and cook the sweet potatoes, stirring frequently.
• Heat the pulled pork as per the package instructions.
• Once the sweet potatoes are cooked to your desired crispiness, layer the pulled pork on top.
• Add a layer of cheese curds over the pulled pork.
• Pour gravy generously over the layers.
• Chop green onions and sprinkle on top of the dish.
• Let the heat from the skillet slightly melt the cheese curds before serving.

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#17. Leftover Steak Sandwiches

Materials (Ingredients)

• 3 tablespoons horseradish aioli
• Half of a medium onion, thinly sliced
• 4.5 ounces cooked steak (cold or at room temperature)
• 2 teaspoons olive oil (divided)
• 1.5 ounces cheese (e.g., extra-sharp cheddar)
• 4 slices crusty bread
• Butter (for cooking sandwiches)

Instructions

1. Prepare the Aioli
   • Make or use pre-made horseradish aioli.
   • Spread 2–2½ teaspoons on one side of each bread slice.
2. Prepare Ingredients
   • Thinly slice half an onion.
   • Slice steak into thin strips, then cut into small pieces, removing fatty bits.
3. Cook the Onions
   • Heat 1 teaspoon olive oil in a pan over medium heat.
   • Cook onions for 4–5 minutes until golden-brown, stirring frequently.
   • Remove onions from the pan and set aside.
4. Cook the Steak
   • Add 1 teaspoon olive oil to the pan and increase heat to medium-high.
   • Cook steak pieces for 3–4 minutes, browning them.
5. Combine and Melt Cheese
   • Add cooked onions back to the pan, stirring to combine with steak.
   • Layer cheese slices on top and cook briefly until melted.
   • Mix melted cheese into the steak-onion mixture.
6. Assemble Sandwiches
   • Divide the steak-onion-cheese mixture between two bread slices (on the aioli side).
   • Place the remaining bread slices on top, aioli-side down.
7. Grill the Sandwiches
   • Melt a small amount of butter in the pan over medium-low heat.
   • Cook sandwiches until the bottom is golden-brown.
   • Add more butter, flip sandwiches, and cook until the other side is golden-brown.
8. Serve
   • Slice sandwiches in half and serve immediately.

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#16. Ham & Cheese Pull-Apart Sandwiches

Materials:

• 1 loaf French or Italian bread
• 1/4 cup butter, softened
• 1 tbsp mustard
• 6 slices Swiss cheese
• 6 slices deli ham
• Large sheet of greased foil

Instructions:

• Cut the loaf into 12 slices, stopping about 1/4 inch before the bottom.
• Mix butter and mustard until combined.
• Spread the butter/mustard mixture on every other slice.
• Insert one slice of cheese and one slice of ham into each buttered slice to create 6 sandwiches.
• Wrap the loaf tightly in the greased foil to form a packet.
• Cook on a barbeque or campfire at medium heat for 20 minutes, turning the loaf every 5-10 minutes.
• Open the foil packet carefully, pull apart sandwiches, and serve.

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#15. Pizza Sandwiches

Materials

• English muffins
• Pizza sauce
• Mozzarella cheese (or favorite pizza cheese)
• Sliced pepperoni
• Cooking spray
• Pie iron

Instructions

• Spray the outside of each side of the English muffin with cooking spray.
• Open the muffin and place the inside face up.
• Spread pizza sauce on the inside of each muffin half.
• Sprinkle mozzarella cheese on top of the sauce.
• Add three slices of pepperoni to one half.
• Close the muffin to create a sandwich.
• Place the sandwich inside a pie iron and close it.
• Grill over the campfire for 4-7 minutes per side until crispy.
• Open the pie iron to check for doneness.
• Serve and enjoy!

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#14. Monte Cristo Sandwiches

Equipment:

• 1 Electric Griddle or heavy skillet
• 1 Metal spatula

Ingredients:

• Sandwich Fixings:
  • 8 slices Texas Toast-style bread or sturdy sandwich bread
  • 3 tablespoons butter
  • 3 tablespoons mayonnaise
  • 3 tablespoons Dijon mustard (or honey-Dijon/spicy brown mustard)
  • 4 ounces Swiss cheese, thinly sliced
  • 8 ounces ham, thinly sliced
  • 8 ounces turkey, thinly sliced
• Egg Dip:
  • 2 large eggs
  • 2 tablespoons milk (or alternative milk)
  • 1 tablespoon brown sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon kosher salt
• Sandwich Fry:
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
• On the Side:
  • Powdered sugar
  • Raspberry or blackberry jam

Instructions

Sandwich Construction:

1. In a small bowl, whisk mayonnaise and mustard to create a Dijonnaise sauce.
2. Spread Dijonnaise sauce generously on one side of each bread slice.
3. Sprinkle grated Swiss cheese on each prepared bread slice.
4. Layer ham on one slice and turkey on the other, then close the sandwich.
5. (Optional) Remove crusts if tough or rigid.

Pressing & Curing Sandwiches:

• Manual Pressing: Gently press layers with a heavy skillet or hands, ensuring bread isn’t flattened.
• Wrap sandwiches in plastic wrap or parchment and refrigerate for at least 1 hour.
• Plastic Wrap Compression: Tightly wrap sandwiches deli-style and refrigerate for at least 2 hours.

Egg Batter:

1. In a medium bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.
2. Use a large container for dipping sandwiches.
3. Spread softened butter on both sides of each sandwich.
4. Dip each sandwich in the egg batter for 10-30 seconds, allowing absorption without soaking.

Frying Sandwiches:

1. Heat skillet:
   • Electric griddle: 275°F (135°C).
   • Cast iron skillet: Medium-low heat.
2. Brush skillet with a small amount of neutral oil to prevent butter from burning.
3. Cook sandwiches 5-7 minutes per side until golden brown.

Serving Suggestions:

• Serve with powdered sugar and raspberry or blackberry jam on the side for dipping.

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#13. Breakfast Croissant Sandwiches

Materials

• 8 small croissants (sliced)
• 8 slices of bacon
• 4 slices Vermont white cheddar cheese (1 oz per slice)
• 8 slices of tomato
• 8 large eggs
• Half a stick of unsalted butter

Instructions

Blackstone/Griddle Method

1. Prepare Griddle: Heat griddle according to manufacturer instructions.
2. Cook Bacon: Cook bacon, flipping regularly, until crisp. Transfer to a plate lined with paper towels.
3. Clean Griddle: Remove bacon grease into the grease trap.
4. Toast Croissants: Place croissants cut-side down on the griddle to toast lightly. Set aside or place on a warming rack.
5. Cook Eggs:
   • Spread butter on the griddle using the wrapper or a paper towel in a circular motion to form a ~6-inch melted butter area.
   • Crack an egg into the center and cook to your preference (lightly scrambled or over easy). Transfer to the bottom half of a croissant.
6. Assemble Sandwich: Layer the egg, bacon, half a slice of cheese, tomato, and the top half of the croissant. Repeat for additional sandwiches.

Stovetop Method

1. Prepare Broiler: Heat oven broiler to high.
2. Cook Bacon: Cook bacon in a skillet over medium-high heat until crisp. Transfer to paper towels.
3. Toast Croissants: Place croissant halves, cut side up, on a baking sheet. Lightly toast under the broiler.
4. Cook Eggs: Heat a nonstick skillet over medium heat. Spread butter or use cooking spray. Crack an egg and cook to preference (e.g., over easy). Transfer to the bottom half of a croissant.
5. Assemble Sandwich: Layer the egg, bacon, half a slice of cheese, tomato, and the top half of the croissant. Repeat for additional sandwiches.

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#12. Camping Donuts

Materials

• 1 can biscuit dough
• 1–2 cups vegetable oil (for frying)
• 1 cup sugar
• 1–2 tablespoons cinnamon
• Cast-iron skillet
• Gallon-sized ziplock bag
• Knife or food-safe scissors
• Paper towels

Instructions

• Prepare at home: Combine sugar and cinnamon in the ziplock bag and pack it for your trip.
• Heat oil: Place the cast-iron skillet on your camping stove and heat the oil.
• Cut dough: Use a knife or scissors to cut biscuit dough into fourths.
• Fry doughnuts: Add dough pieces to the hot oil. Cook for 15–30 seconds on each side, flipping halfway through, until golden brown.
• Cool slightly: Remove the doughnuts and place them on a paper towel to drain excess oil.
• Coat in sugar: Transfer warm doughnuts into the cinnamon-sugar mix in the ziplock bag and shake to coat.
• Serve hot: Enjoy fresh and warm!

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#11. Blackstone Texas French Toast

Materials

• Equipment:
  • Blackstone Griddle
  • Blackstone Griddle Accessories
  • Measuring Cups and Spoons
• Ingredients:
  • 8 slices Texas Toast
  • 1 cup milk (or milk substitute)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • Butter

Instructions

• Preheat the Blackstone Griddle over medium heat to ensure an ideal cooking temperature.
• In a mixing bowl, whisk together:
  • Eggs
  • Milk (or dairy-free alternative)
  • Vanilla extract
  • Ground cinnamon
• Generously coat the preheated griddle with butter and let it melt.
• Dip each slice of Texas Toast into the egg mixture, ensuring both sides are fully soaked.
• Place the soaked bread onto the griddle and cook for 2-3 minutes on one side until golden brown.
• Flip the slices and cook for another 2-3 minutes until the desired crispiness is achieved.
• Add your preferred toppings:
  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Whipped cream
• Serve and enjoy your delicious French toast!

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#10. Blackstone Breakfast Quesadillas

Materials

• Ingredients:
  • 4 eggs
  • 2 tbsp milk
  • Seasonings of choice
  • 4 tortillas
  • 1 lb bacon or breakfast sausage
  • Cheese of choice
• Equipment:
  • Griddle

Instructions

1. Prepare the Meat:
   • Cook bacon or breakfast sausage on the griddle.
2. Scramble the Eggs:
   • Combine eggs, milk, and seasonings of choice.
   • Cook the mixture on the griddle.
3. Assemble the Quesadilla:
   • Lay a tortilla on a clean surface.
   • Cut one slit into the right side of the tortilla.
   • Leave the right corner empty (optional: add sauce here).
   • Add cheese to the top left section.
   • Add cooked meat to the bottom left section.
   • Add scrambled eggs to the bottom right section.
4. Fold the Quesadilla:
   • Fold the empty section over the cheese.
   • Fold over the meat.
   • Fold over the eggs.
5. Cook the Folded Quesadilla:
   • Heat the griddle over medium heat with a bit of oil.
   • Cook each side of the folded quesadilla until golden brown and the cheese is melted.

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#9. Griddle Hash Browns

Materials Needed

• 4 Tbsp unsalted butter (softened)
• 20 oz shredded hash brown potatoes (thawed if frozen)
• 1 large green bell pepper (seeded and diced)
• ½ cup diced white or yellow onion
• 2 cloves garlic (minced or chopped)
• ½ tsp kosher salt
• ¼ tsp fresh cracked pepper
• 4 large eggs
• Garnish: chopped flat-leaf parsley
• Cooking dome (optional)

Instructions

1. Prepare Griddle: Clean and season the griddle according to the manufacturer’s directions. Heat to medium.
2. Prepare Ingredients: Combine potatoes, green bell pepper, onion, and garlic in a bowl.
3. Melt Butter: Place butter on the hot griddle. Ensure it melts quickly with a sizzle but does not burn.
4. Cook Vegetables: Add the potato mixture to the butter and toss to coat. Cook for ~5 minutes, tossing occasionally, to lightly brown the potatoes. Let them sit directly on the griddle to brown properly.
5. Season: Sprinkle with salt and pepper.
6. Form Wells: Gather the potatoes into a ~12-inch wide pile. Use a fork or spoon to make 4 wells in the pile.
7. Cook Eggs: Gently crack one egg into each well. Cover with a cooking dome and cook for 5-10 minutes until egg whites are set but yolks remain runny.
8. Garnish and Serve: Sprinkle with parsley and serve immediately.

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#8. Bacon & Egg Grilled Cheese

Materials

• 1 tablespoon Butter
• 2 slices Bacon
• 2 slices Sourdough Bread or Favorite Bread
• 2 whole Eggs
• 2 slices Favorite Cheese (e.g., Pepper Jack)

Instructions

• Cook the bacon: Fry until crispy and brown. Drain on a paper towel.
• Prepare the bread: Butter one side of each bread slice or melt butter in a skillet over medium-high heat. Toast the buttered side.
• Cook the eggs: Fry eggs to your preferred doneness (or scramble if preferred). Eggs will firm up slightly in the sandwich.
• Assemble the sandwich:
  1. Flip bread so the toasted side faces up.
  2. Layer a slice of cheese, 2 slices of bacon, fried eggs, and another slice of cheese if desired.
  3. Cover with the second slice of bread, toasted side facing in.
• Grill the sandwich: Cook until the bread is golden brown and the cheese is melted, flipping as needed. Add more butter to the skillet if required.
• Serve: Slice in half if desired and enjoy!

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#7. Sausage Breakfast Sandwich

Materials Needed:

• For Sausage Patties:
  • 1 pound ground pork
  • 2 teaspoons dried herbs (thyme, rosemary, sage, etc.)
  • 1 teaspoon salt
• For Sriracha Honey Sauce:
  • ½ cup honey
  • 2 tablespoons Sriracha
• For Sandwich Assembly:
  • 6 eggs
  • 6 slices cheese
  • 6 English muffins
• Large bowl
• Small bowl
• Griddle or skillet
• Heat source (campfire or stove top)

Instructions:

1. Prepare Sausages:
   • Mix ground pork, dried herbs, and salt in a large bowl until thoroughly combined.
   • Form mixture into 6 equal-sized patties (note: patties will shrink slightly while cooking).
2. Prepare Sauce:
   • Combine honey and Sriracha in a small bowl and stir well. Set aside.
3. Cook:
   • Heat a griddle or skillet over your campfire or stovetop until hot.
   • Place sausage patties on the surface and cook for 2-3 minutes on each side until browned.
   • Simultaneously, cook the eggs as desired and toast the English muffins.
4. Assemble Sandwiches:
   • Spread the Sriracha honey sauce on the toasted English muffins.
   • Layer each muffin with a sausage patty, cooked egg, and slice of cheese.
5. Serve:
   • Enjoy your delicious breakfast sandwiches!

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#6. Breakfast Burrito

Materials

• 4 large flour tortillas
• 4 potatoes (peeled, chopped, cooked)
• 1 lb bacon (browned and crumbled)
• 8 eggs (scrambled)
• 1–1.5 cups cheddar cheese (grated)
• Pinch of salt and pepper
• Green onions (sliced)

Optional Toppings

• Salsa or hot sauce
• Sour cream
• Cilantro

Instructions

• Mix all cooked ingredients (potatoes, bacon, eggs, cheese, salt, pepper, and green onions) together.
• Place the mixture on a tortilla and fold it tightly.
• Wrap each tortilla in foil.
• Store wrapped burritos in a plastic zipper bag or portable container until ready to eat.
• When ready, cook wrapped burritos for 10–15 minutes, or until the cheese melts.
• Unwrap, add toppings if desired, and enjoy!

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#5. Campfire Breakfast Scrambler

Materials

• Ingredients:
  • 6 cups hashbrowns (thawed)
  • 2 cups ham (diced)
  • 6 whole eggs
  • 1/4 cup milk
  • 2 cups cheddar cheese (shredded)
  • 1 cup green onion (diced)
  • 1/2 cup tomato (diced)
  • Salt & pepper (to taste)
• Equipment:
  • Foil BBQ-safe pan
  • Cooking spray
  • Large bowl
  • Whisk
  • BBQ or campfire
  • Aluminum foil

Instructions

1. Prepare the pan:
   • Spray a foil BBQ-safe pan with cooking spray.
   • Add the thawed hashbrowns and diced ham.
2. Prepare the egg mixture:
   • In a large bowl, whisk together eggs and milk until combined.
   • Stir in shredded cheddar cheese, diced green onions, and diced tomatoes.
3. Assemble:
   • Pour the egg mixture over the hashbrowns and ham in the pan.
   • Add salt and pepper to taste.
4. Cook on BBQ:
   • Cover the pan with foil.
   • Place the pan on the BBQ (indirect heat) at 375°F (190°C) and cook for 30 minutes.
5. Finish cooking:
   • Remove the foil and cook for an additional 15–35 minutes, or until the edges are crispy and the hashbrowns are coated with scrambled eggs.
6. Serve:
   • Remove from the BBQ and enjoy!

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#4. Dutch Oven Scrambled Eggs and Biscuits

Materials:

• Onion
• Bell pepper
• Eggs
• Optional ingredients (e.g., ham, mushrooms, etc.)
• Salt
• Pepper
• Cayenne pepper
• Garlic powder
• Vegetable oil
• Grated cheddar cheese
• Tube of biscuits or rolls
• Aluminum foil (optional)

Equipment:

• Cutting board
• Knife
• Bowl
• Fork
• Cast iron Dutch oven with lid
• Fire pit with charcoal coals or wood
• Paper towels
• Spatula or spoon

Instructions:

1. Prepare Ingredients:
   • Chop onion and bell pepper into small pieces.
   • Dice optional ingredients as desired.
2. Mix Eggs:
   • Beat eggs in a bowl.
   • Add chopped onion, bell pepper, and optional ingredients.
   • Season with salt, pepper, cayenne pepper, and garlic powder. Mix well.
3. Prepare Heat Source:
   • Set up a fire pit with charcoal coals or wood.
   • Heat coals until hot enough to cook.
4. Heat Dutch Oven:
   • Place the Dutch oven on the hot coals.
   • Spread coals around the oven for even heat.
5. Add Oil:
   • Pour vegetable oil into the Dutch oven.
   • Spread oil around the bottom and sides.
6. Cook Eggs:
   • When the Dutch oven is hot, pour in the egg mixture.
   • Cover and cook, stirring occasionally.
7. Prepare Lid for Biscuits:
   • Coat the lid with vegetable oil using a paper towel.
8. Prepare Biscuits:
   • Open the biscuit tube and brush both sides of the biscuits with vegetable oil.
   • Place the biscuits on the prepared lid.
9. Optional Step:
   • Cover biscuits with aluminum foil to retain heat for faster cooking.
10. Monitor Eggs:
    • Stir eggs occasionally. Remove the lid and biscuits briefly while stirring.
11. Add Cheese:
    • A minute before eggs are done, sprinkle grated cheddar cheese over them.
    • Replace the lid to melt the cheese.
12. Cook Biscuits:
    • Wait until the biscuits brown, then flip them over.
    • Once browned on both sides, remove from heat.

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#3. Make Ahead Breakfast Tacos

Materials:

• Equipment:
  • Aluminum foil
  • Baking dish or rimmed baking sheet
• Ingredients:
  • 8 flour or corn tortillas
  • 1/2 cup refried beans
  • 8 eggs (scrambled)
  • 8 slices bacon (cooked and chopped)
  • 1 cup shredded Mexican-style cheese (cheddar, jack, or a mix)
  • Fixings for serving (optional): sliced avocado, cilantro, sour cream, salsa, jalapeños, hot sauce, etc.

Instructions:

• Preparation:
  1. Place a tortilla on a piece of aluminum foil.
  2. Add the following layers to the tortilla:
     • 1 tablespoon of refried beans
     • 1 scrambled egg
     • 1 slice of chopped bacon
     • 2 tablespoons of shredded cheese
  3. Roll up the tortilla to form a taco and wrap it in the foil like a burrito.
  4. Place the wrapped tacos on a baking sheet or in a casserole dish.
• Cooking:
  1. Keep the tacos in a warm oven at no more than 200°F for at least 20 minutes and up to two hours.
• Serving:
  • Unwrap the tacos and serve with optional fixings like salsa, avocado, guacamole, red onion, cilantro, or hot sauce.

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#2. Campfire Breakfast Toad in the Hole

Materials Needed:

• Dry Ingredients:
  • 1/2 cup fine-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking powder
• Wet Ingredients:
  • 1 cup whole milk
  • 2 large eggs
  • 3 tablespoons maple syrup (plus extra for serving)
• Other Ingredients:
  • 2 tablespoons unsalted butter (1/4 stick)
  • 14 uncooked breakfast sausage links (12 ounces)
• Equipment:
  • Large bowl
  • Whisk
  • Large cast-iron skillet
  • Aluminum foil
  • Camping stove or campfire with grilling grate

Instructions:

1. Prepare the Batter:
   • Whisk cornmeal, flour, sugar, salt, and baking powder in a large bowl.
   • Add milk and eggs, whisk until just combined and smooth.
   • Optional: Store batter in an airtight container in a cooler or refrigerator if preparing ahead.
2. Heat the Skillet:
   • Place a large cast-iron skillet on a camping stove or campfire grate.
   • Heat to medium (350°F to 450°F) until a drop of water sizzles and evaporates.
3. Cook the Sausages:
   • Melt butter in the skillet until foaming.
   • Add sausages and cook, turning occasionally, until browned and cooked through (about 12–15 minutes).
   • Remove sausages and place on a plate.
4. Combine Batter and Sausages:
   • Re-whisk the batter to recombine.
   • Pour batter evenly into the skillet.
   • Arrange cooked sausages on top of the batter.
   • Drizzle 3 tablespoons of maple syrup over the batter and sausages.
5. Cook and Finish:
   • Cover skillet tightly with aluminum foil.
   • Cook undisturbed until batter is puffed, cooked through, and golden brown on the bottom (15–20 minutes).
6. Serve:
   • Cut into wedges and serve with additional maple syrup on the side.

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#1. Cheesy Bacon and Egg Hash

Ingredients:

• 24 ounces potatoes (about 4 medium-sized, scrubbed clean and peeled)
• 2 tablespoons olive oil or coconut oil
• 7 ounces diced bacon (trimmed of fat)
• 2 scallions (spring onions, finely sliced)
• 4 large eggs
• ¼ cup shredded mozzarella cheese (or cheddar)
• 1 pinch cracked pepper (optional)

Instructions:

1. Dice potatoes into small ¾-inch cubes.
2. Heat oil in a large cast iron skillet or pan over medium heat.
3. Add potatoes and cook, stirring occasionally, until golden and crispy (about 20 minutes). Cover with a lid to reduce cooking time, stirring every 4-5 minutes (takes ~15 minutes).
4. Add diced bacon to the pan. Fry for 10 minutes, stirring occasionally, until crisp. Potatoes should be golden and crispy outside but soft inside.
5. Stir in sliced scallions and season with pepper if desired.
6. Create four small wells in the hash using a wooden spoon or spatula. Crack an egg into each well.
7. Arrange shredded mozzarella around each egg. Cook until egg whites are set and yolks are cooked to your preference.
8. Serve immediately.

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