18 CAMPFIRE MEALS PERFECT FOR FAMILY TRIPS

Family camping trips are about making memories — roasting marshmallows, telling stories around the fire, and waking up to the smell of breakfast cooking outdoors. But feeding a hungry family with limited gear can feel overwhelming. The secret? Simple, crowd-pleasing campfire meals that everyone can help with.

These 18 campfire meals are designed with families in mind. They use basic ingredients, minimal cleanup, and cooking methods that are fun for kids to watch or join in on. Think breakfast skillets, foil packet dinners, stick-cooked snacks, and one-pot wonders that satisfy even the pickiest eaters.

Most of these recipes can be prepped before you leave home — chopping vegetables, mixing seasonings, and portioning ingredients into bags. That means more time for hiking, swimming, and playing, and less time wrestling with food at the campsite. Plus, many use shelf-stable or cooler-friendly ingredients.

So gather the kids, pack your pie irons and cast iron skillet, and get ready for campfire meals that will become family traditions. These outdoor-friendly recipes are guaranteed to bring everyone to the table with big smiles.

EASY AND DELICIOUS CAMPFIRE FAVORITES

18. Pie Iron Pizza Pockets

Crispy, golden pizza pockets made by pressing bread, pizza sauce, melted cheese, and pepperoni in a pie iron over campfire coals. Ready in minutes and endlessly customizable with your favourite fillings.

Ingredients:

• 8 slices white or sourdough bread, buttered on one side
• ¼ cup pizza or marinara sauce
• ½ cup shredded mozzarella cheese
• 20–24 mini pepperoni slices
• ½ teaspoon Italian seasoning
• Optional add-ins: sliced olives, mushrooms, or diced bell pepper

Instructions:

1. Preheat the pie iron over campfire coals for 1–2 minutes.
2. Place one slice of bread buttered-side down in the pie iron. Spread a tablespoon of pizza sauce on the unbuttered side. Top with shredded mozzarella, pepperoni, and a pinch of Italian seasoning.
3. Place a second slice of bread on top, buttered-side up. Close the pie iron and trim any excess bread.
4. Hold over the coals for 2–3 minutes per side until the bread is golden and the cheese is melted. Open carefully, let cool for 1 minute, and enjoy.

17. Campfire Stew in a Dutch Oven

A rich, deeply satisfying cowboy stew with tender beef chunks, potatoes, carrots, and onions simmered low and slow in a Dutch oven over campfire coals. Set it up, let the fire do the work, and come back to the best meal of the trip.

Ingredients:

• 1½ lbs beef stew meat, cut into 1-inch chunks
• 3 medium potatoes, peeled and cubed
• 3 carrots, sliced into rounds
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 (14 oz) can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, to thicken)

Instructions:

1. Heat benefits of olive oil in a Dutch oven over medium-high campfire heat. Season the beef with salt and pepper and sear in batches until browned on all sides. Remove and set aside.
2. Add the onion and garlic to the pot and cook for 2–3 minutes. Return the beef to the pot along with the potatoes, carrots, diced tomatoes, beef broth, Worcestershire sauce, thyme, and paprika. Stir to combine.
3. Place the lid on the Dutch oven and set over a bed of campfire coals. Add a few coals on top of the lid. Cook for 60–75 minutes, checking occasionally, until the beef is tender and the vegetables are soft.
4. If you want a thicker stew, stir in the cornstarch slurry and simmer uncovered for 5 more minutes. Taste, adjust seasoning, and serve in bowls.

16. Stick Bread (Campfire Dough Wrapped on a Stick)

Pre-made pizza dough wrapped in a long spiral around a clean roasting stick and held over the campfire until puffed and golden. Pull it off the stick and fill the hollow centre with jam, Nutella, or honey butter — it's one of the most fun camp foods you'll ever make.

Ingredients:

• 1 can (13.8 oz) refrigerated pizza dough, or homemade dough
• Clean, sturdy roasting sticks (1 per person), about 1-inch thick
• Butter and garlic powder for savoury, or cinnamon sugar for sweet (optional)
• Fillings: Nutella, jam, honey butter, or peanut butter

Instructions:

1. Prepare your roasting sticks by peeling the bark from the end 8–10 inches and wiping clean. Lightly grease the tip with butter or cooking spray.
2. Tear off a strip of dough about 1-inch wide. Starting at the tip of the stick, wrap the dough in a tight spiral around the stick, pressing the ends firmly to seal.
3. Hold the stick over the campfire at medium heat (not directly in flames). Rotate slowly and continuously for 8–12 minutes until the dough is golden brown and cooked through. It should sound hollow when tapped.
4. Carefully slide the bread off the stick. Fill the hollow centre with your chosen filling and enjoy immediately.

15. Foil Packet Breakfast Burritos

Loaded breakfast burritos stuffed with fluffy scrambled eggs, crumbled sausage, crispy potatoes, and melted cheese — wrapped in foil and heated over campfire coals for a hot, filling breakfast in 10 minutes flat.

Ingredients:

• 4 large flour tortillas (10-inch)
• 6 large eggs, scrambled
• ½ lb breakfast sausage, cooked and crumbled
• 1 cup diced potatoes, pre-cooked or hash browns
• 1 cup shredded cheddar cheese
• Salt, pepper, and hot sauce, to taste
• Optional: diced bell pepper, black beans, or salsa

Instructions:

1. Prepare everything at home ahead of time: scramble the eggs, cook the sausage, and pre-cook the diced potatoes. Let cool.
2. Lay a tortilla flat and layer on the scrambled eggs, sausage, potatoes, and shredded cheese. Season with salt and pepper and add hot sauce if desired. Roll up tightly, tucking in the ends.
3. Wrap each burrito tightly in heavy-duty foil. Store in the fridge for up to 3 days or freeze for up to 1 month.
4. At camp, place the foil-wrapped burritos directly on campfire coals or on a grill grate for 8–10 minutes, flipping once, until heated through and the cheese is melted. Serve with salsa and sour cream.

14. Campfire Mac and Cheese

Creamy campfire mac and cheese elevated beyond the box — cooked in a single pot over the fire with extra shredded cheddar and a splash of milk stirred in for a silky, gooey result everyone will love.

Ingredients:

• 1 box (7.25 oz) macaroni and cheese
• 2 cups water
• ¼ cup milk or evaporated milk
• 2 tablespoons butter
• ½ cup extra shredded cheddar cheese
• Salt and pepper, to taste
• Optional add-ins: hot sauce, crumbled bacon, diced jalapeño

Instructions:

1. Bring the water to a boil in a medium pot over the campfire. Add the dry macaroni (reserve the cheese packet) and cook according to package directions, stirring occasionally, until al dente.
2. Drain most of the excess water, leaving about 2 tablespoons in the pot. Reduce heat to low.
3. Stir in the butter, milk, cheese powder from the packet, and the extra shredded cheddar. Stir until everything is melted and creamy. Season with salt and pepper.
4. Add any optional mix-ins and serve immediately straight from the pot.

13. Campfire Apple Crisp

Warm, bubbling cinnamon apples topped with a buttery oat and brown sugar crisp, cooked over campfire coals in a foil pan. The easiest camp dessert that tastes like it came out of your grandmother's oven.

Ingredients:

• 4 medium apples, peeled, cored, and sliced
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon lemon juice
• Crisp topping: ¾ cup rolled oats, ¼ cup brown sugar, 3 tablespoons cold butter (cut into pieces), ½ teaspoon cinnamon, pinch of salt
• Vanilla ice cream or whipped cream, for serving

Instructions:

1. Toss the sliced apples with brown sugar, cinnamon, and lemon juice. Place in a disposable foil pan or a large double-layered foil packet.
2. Mix together the oats, brown sugar, butter, cinnamon, and salt with your fingers until crumbly. Scatter the crisp topping evenly over the apples.
3. Cover the foil pan tightly with foil. Place over campfire coals and cook for 20–25 minutes until the apples are soft and the topping is golden.
4. Remove carefully, uncover, and serve warm with vanilla ice cream or whipped cream.

12. Hot Dog and Bean Foil Packs

A beloved campfire classic — sliced hot dogs mixed with sweet baked beans and a touch of brown sugar, wrapped in foil and heated over coals until bubbling and caramelized. Simple, nostalgic, and a guaranteed kid favourite.

Ingredients:

• 4 hot dogs, sliced into rounds
• 1 (15 oz) can baked beans
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• ½ teaspoon onion powder
• Buns or crackers, for serving

Instructions:

1. In a bowl, mix together the baked beans, brown sugar, mustard, and onion powder. Stir in the sliced hot dogs.
2. Divide the mixture between 4 large sheets of heavy-duty foil. Fold each into a tightly sealed packet.
3. Place on campfire coals or a grill grate over medium heat. Cook for 10–12 minutes until heated through and bubbling, turning once halfway.
4. Open carefully (steam will escape). Serve directly from the foil with buns or crackers on the side.

11. Campfire Omelet in a Bag

The most brilliant no-mess camp breakfast — crack your eggs and toppings into a zip-lock bag, drop it into a pot of boiling water, and in 12 minutes you have a perfectly cooked personalised omelet with zero pan to clean.

Ingredients (per omelet):

• 2 large eggs
• 2 tablespoons shredded cheese
• 2 tablespoons diced bell pepper
• 2 tablespoons diced onion
• 2 tablespoons cooked ham or bacon bits
• Salt and pepper, to taste
• 1 quart-sized zip-lock freezer bag per person

Instructions:

1. Bring a large pot of water to a rolling boil over the campfire.
2. Crack 2 eggs into a quart-sized zip-lock freezer bag. Add your chosen fillings — cheese, vegetables, meat — and season with salt and pepper. Squeeze out as much air as possible and seal the bag tightly.
3. Shake the bag gently to mix everything together. Lower the sealed bag into the boiling water, making sure it is fully submerged.
4. Boil for 12–15 minutes until the eggs are fully cooked through. Carefully remove the bag, open, and slide the omelet directly onto a plate. No pan, no cleanup.

10. Grilled Ham and Cheese Pockets

Classic ham and melted cheese pressed between buttered bread slices in a pie iron and toasted over campfire coals until golden and crispy. The campfire version of a grilled cheese that never gets old.

Ingredients:

• 8 slices white or sandwich bread, buttered on one side
• 4 slices deli ham
• 4 slices Swiss or cheddar cheese
• 1 teaspoon Dijon mustard per pocket (optional)

Instructions:

1. Preheat the pie iron over campfire coals for 1–2 minutes.
2. Place one slice of bread buttered-side down in the pie iron. Spread a little Dijon mustard on the unbuttered side if using. Layer with a slice of ham and a slice of cheese.
3. Top with a second slice of bread, buttered-side up. Close the pie iron and trim any overhanging bread.
4. Cook over the coals for 2–3 minutes per side until the bread is deep golden brown and the cheese is fully melted. Open carefully, let cool slightly, and serve.

9. Campfire Paella

A showstopping campfire paella with smoky chorizo, juicy shrimp, tender rice, and sweet peas all cooked in one shallow pan over the coals. Impressive enough for a special camping trip dinner and easier than it looks.

Ingredients:

• 1 cup short-grain or long-grain white rice
• 6 oz chorizo, sliced
• ½ lb shrimp, peeled and deveined
• 1 (14 oz) can diced tomatoes
• 2 cups chicken broth
• 1 cup frozen peas
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric or saffron (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Lemon wedges and fresh parsley, for serving

Instructions:

1. Heat benefits of olive oil in a wide, shallow pan over medium campfire heat. Cook the chorizo slices for 2–3 minutes until browned. Remove and set aside.
2. In the same pan, sauté the onion for 3–4 minutes until softened. Add garlic, smoked paprika, and turmeric and cook for 1 minute. Add the rice and stir to coat in the oil and spices.
3. Pour in the diced tomatoes and chicken broth. Stir to combine. Return the chorizo to the pan. Bring to a simmer, then reduce heat to low. Cook uncovered for 15–18 minutes until the rice has absorbed most of the liquid.
4. Nestle the shrimp and peas into the rice. Cover with foil and cook for 5 more minutes until the shrimp are pink and cooked through. Serve with lemon wedges and fresh parsley.

8. Cinnamon Roll Sticks

Refrigerated cinnamon roll dough twisted and wrapped around a roasting stick, then held over the campfire until puffed and golden. Slide off the stick and drizzle with the included icing for a warm, gooey camp breakfast treat.

Ingredients:

• 1 can (12.4 oz) refrigerated cinnamon roll dough (with icing packet)
• Clean, sturdy roasting sticks, 1 per person
• Butter or cooking spray for greasing the stick

Instructions:

1. Prepare roasting sticks by peeling the bark from the tip end and greasing lightly with butter or cooking spray.
2. Separate the cinnamon roll dough into individual rolls. Unroll each roll into a long strip and wrap it in a spiral around the greased end of the stick, pressing the ends firmly to seal.
3. Hold the stick over campfire coals at medium heat, rotating slowly and continuously, for 8–12 minutes until the dough is puffed, golden, and cooked through. It should feel firm when pressed gently.
4. Carefully slide the cinnamon roll off the stick. Drizzle generously with the included icing and eat immediately.

7. Foil Packet Tacos

Seasoned taco ground beef with peppers and onions cooked in foil packets over the campfire. Serve in warm tortillas or straight from a bag of Fritos for the ultimate walking taco experience.

Ingredients:

• 1 lb ground beef, pre-cooked and seasoned with taco seasoning
• 1 bell pepper, diced
• ½ onion, diced
• ½ cup salsa
• Salt and pepper, to taste
• Toppings: shredded cheese, sour cream, guacamole, jalapeños, cilantro
• Small flour or corn tortillas, or individual bags of Fritos for serving

Instructions:

1. Cook and season the ground beef with taco seasoning at home or at camp. Let cool slightly.
2. In a large bowl, combine the taco meat, diced bell pepper, onion, and salsa. Season with salt and pepper.
3. Divide the mixture among 4 large sheets of heavy-duty foil. Fold each into a sealed packet.
4. Cook over campfire coals or on a grill for 10–12 minutes until heated through and the vegetables are tender. Open carefully and serve in warm tortillas with your favourite toppings, or cut open a bag of Fritos and pile the filling right inside for walking tacos.

6. Campfire Gumbo

A bold, soul-warming campfire gumbo with smoky andouille sausage, tender chicken, okra, and rice simmered in a rich Cajun broth in a Dutch oven over the fire. This is campfire cooking at its most impressive.

Ingredients:

• 12 oz andouille sausage, sliced
• 1 lb boneless skinless chicken thighs, cut into chunks
• 1 cup okra, sliced (fresh or frozen)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 (14 oz) can diced tomatoes
• 2 tablespoons Cajun seasoning
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• Salt and hot sauce, to taste
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium campfire heat. Brown the sausage slices for 3–4 minutes. Remove and set aside. Season the chicken with Cajun seasoning and brown on both sides. Remove and set aside.
2. In the same pot, cook the onion, bell pepper, and celery for 5 minutes until softened. Add the garlic and cook for 1 more minute.
3. Return the sausage and chicken to the pot. Add the chicken broth, diced tomatoes, Worcestershire sauce, okra, and remaining Cajun seasoning. Stir to combine.
4. Cover and simmer over campfire coals for 30–40 minutes until the chicken is cooked through and the gumbo has thickened. Taste and adjust with salt and hot sauce. Serve over cooked rice.

5. Pie Iron Cherry Turnovers

Sweet cherry pie filling sandwiched between two slices of buttered bread and pressed golden in a pie iron over the campfire. Dust with powdered sugar for a warm, flaky-style campfire turnover that feels like a proper dessert.

Ingredients:

• 8 slices white bread, buttered on one side
• 1 (21 oz) can cherry pie filling
• Powdered sugar, for dusting
• Optional: a pinch of cinnamon mixed into the pie filling

Instructions:

1. Preheat the pie iron over campfire coals for 1–2 minutes.
2. Place one slice of bread buttered-side down in the pie iron. Spoon 2–3 tablespoons of cherry pie filling onto the unbuttered side, keeping it away from the edges.
3. Top with a second slice of bread, buttered-side up. Close the pie iron and trim any overhanging bread.
4. Cook over the coals for 2–3 minutes per side until the bread is deep golden and the filling is warm and bubbling. Open carefully, let cool for 1–2 minutes, then dust generously with powdered sugar and serve.

4. One-Pot Jambalaya

A Louisiana-inspired one-pot jambalaya with smoky sausage, tender chicken, fluffy rice, and a bold Cajun tomato base — all cooked together in a single pot over the campfire. Big flavour, minimal cleanup.

Ingredients:

• 12 oz andouille or smoked sausage, sliced
• 1 lb boneless chicken thighs, cut into bite-size pieces
• 1 cup long-grain white rice
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 2 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and hot sauce, to taste
• Green onion and parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium campfire heat. Brown the sausage slices for 3 minutes. Add the chicken and cook until lightly browned on the outside. Remove and set aside.
2. In the same pot, cook the onion and bell pepper for 4–5 minutes until softened. Add the garlic, Cajun seasoning, and smoked paprika and cook for 1 minute.
3. Return the sausage and chicken to the pot. Add the rice, diced tomatoes, and chicken broth. Stir to combine and bring to a simmer.
4. Cover and cook over low campfire heat for 20–22 minutes, stirring occasionally, until the rice is cooked and the liquid is absorbed. Taste and adjust with salt and hot sauce. Serve garnished with green onion and parsley.

3. Campfire Clam Bake

All the flavours of a classic New England clambake packed into individual foil packets — canned or fresh clams, baby potatoes, corn, and smoked sausage steamed with butter and Old Bay seasoning over glowing coals.

Ingredients:

• 2 (10 oz) cans whole clams, drained (or 1 lb fresh clams)
• ½ lb smoked sausage, sliced
• 1 lb baby potatoes, halved and pre-boiled for 8 minutes
• 2 ears corn, cut into thirds
• 3 tablespoons butter, cut into pieces
• 2 teaspoons Old Bay seasoning
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Lemon wedges and crusty bread, for serving

Instructions:

1. Preheat campfire coals to medium heat. Divide the pre-boiled potatoes, corn, sausage, and clams among 4 large sheets of heavy-duty foil.
2. Dot each packet with butter pieces. Sprinkle with Old Bay, garlic, salt, and pepper.
3. Fold each into a tightly sealed packet, leaving a little space for steam. Place directly on campfire coals or a grill grate.
4. Cook for 15–18 minutes until everything is heated through and the clams are tender. Open carefully (steam will escape) and serve directly in the foil with lemon wedges and crusty bread for soaking up the buttery broth.

2. Stick Pancakes

The most fun camp breakfast — thick pancake batter drizzled from a squeeze bottle onto a clean roasting stick and cooked slowly over the campfire like a marshmallow. Peel off the golden spiral and dip in maple syrup.

Ingredients:

• 1 cup pancake mix
• ¾ cup water or milk (adjust per package instructions)
• 1 egg
• 1 tablespoon melted butter
• Clean, thick roasting sticks, greased lightly with butter
• Maple syrup, for serving

Instructions:

1. Mix together the pancake mix, water or milk, egg, and melted butter until smooth. Pour the batter into a clean squeeze bottle.
2. Prepare roasting sticks by peeling the tip end and greasing lightly with butter.
3. Squeeze the batter onto the tip of the stick in a tight spiral, working up about 6–8 inches. Hold over the campfire at medium heat, rotating slowly and continuously.
4. Cook for 6–10 minutes until the batter is set, golden, and cooked through. The pancake should feel firm and pull away cleanly from the stick. Serve with maple syrup for dipping.

1. Foil Packet Salmon and Asparagus

Salmon fillets laid on a bed of crisp asparagus, topped with lemon slices, fresh dill, and a generous pat of herb butter, then wrapped in foil and cooked over campfire coals until perfectly flaky. Elegant, effortless, and ready in 12 minutes.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, woody ends trimmed
• 3 tablespoons butter, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare campfire coals to medium heat. Mix the softened butter with garlic and half the fresh dill to make herb butter.
2. Lay out 4 large sheets of heavy-duty foil. Drizzle each with olive oil. Divide the asparagus among the packets and place a salmon fillet on top of each. Season with salt and pepper.
3. Top each fillet with a generous dollop of herb butter and 2–3 lemon slices. Sprinkle with the remaining fresh dill. Fold the foil into tightly sealed packets.
4. Place directly on campfire coals or a grill grate and cook for 12–15 minutes until the salmon flakes easily with a fork. Open carefully and serve immediately.

FAQs

What equipment do I need for campfire cooking?

The basics cover most recipes: heavy-duty aluminum foil, a Dutch oven with a lid, a cast iron care skillet, long-handled tongs, and roasting sticks. A pie iron is a great optional addition that opens up a whole world of pressed sandwich and dessert recipes. A grill grate that sits over the fire gives you more control than cooking directly on coals.

How do I control heat at a campfire?

The key is working with coals, not flames. Let your fire burn down for 30–45 minutes until you have a bed of glowing orange coals with minimal flame. Hold your hand 6 inches above the coals — if you can hold it there for 4–5 seconds, it's medium heat; 2–3 seconds is medium-high. Spread or pile coals to adjust temperature as needed.

Can I prep campfire meals at home before the trip?

Yes, and it makes a huge difference! Pre-chop all vegetables, pre-marinate meats, and pre-measure spices into small containers or zip bags. Assemble foil packets at home and store them in a cooler — they often just need to be placed on the coals at camp. This saves enormous time and means less mess and fewer dishes at the campsite.

What is a pie iron and where do I get one?

A pie iron (also called a pudgy pie iron or sandwich iron) is a hinged cast iron care mold on a long handle that you fill with bread and fillings, close, and hold over the fire to press and toast. They make incredible grilled sandwiches, pizza pockets, and dessert turnovers. They are widely available at outdoor and camping stores, hardware stores, and online for around $15–$25.

How do I put out a campfire safely?

Drown the fire completely with water, pouring slowly around the edges and the center. Stir the ashes and embers with a stick as you pour. Continue until the hissing stops and everything feels cool to the touch — if it's still warm, it's not out. Never bury a fire or leave it unattended. The campsite rule is simple: if it's too hot to touch, it's too hot to leave.

Share This Post!

If you loved these campfire cooking ideas, share this post with your camping crew before your next adventure! Pin it, share it on Facebook, or send it to someone who thinks camping food means plain hot dogs. 🔥🏕️