Campfire Breakfast
CAMPFIRE COOKING & OUTDOOR FLAVORS
Good Food. Great Outdoors.
Discover delicious camping recipes, easy outdoor meals, and flavorful campfire favorites. From quick breakfasts to hearty dinners, find inspiration for your next adventure.
COOKING BEYOND THE KITCHEN
Every Adventure Deserves a Great Meal
There’s something special about cooking in the great outdoors. Whether you’re making breakfast at sunrise, preparing a quick meal on the trail, or enjoying dinner around the campfire, good food makes every adventure more memorable.
Explore simple recipes and outdoor cooking inspiration designed for campsite living.
FIND YOUR NEXT CAMP MEAL
What Are We Cooking Today?
From early morning breakfasts to fireside dinners, explore camping recipes for every moment of your outdoor adventure.
Campfire Breakfast Burritos
Start your morning outdoors with a hearty breakfast that’s easy to prepare and packed with flavor. These campfire breakfast burritos combine fluffy scrambled eggs, crispy bacon, golden potatoes, and melted cheddar cheese, all wrapped in a warm tortilla.
15 min Prep Time
20 min Cook Time
4 Servings
Easy To Cock
Ingredients
- 4 large flour tortillas
- 6 large eggs
- 6 strips of bacon
- 2 medium potatoes, diced small
- 1 cup shredded cheddar cheese
- 1 small bell pepper, diced
- 2 tablespoons cooking oil
- Salt and black pepper, to taste
- Salsa or hot sauce, for serving
Step-by-Step Instructions
Prepare the ingredients: Dice the potatoes and bell pepper, shred the cheese, and crack the eggs into a bowl. Whisk with a little salt and pepper.
Cook the bacon: Heat a skillet over a camp stove or a stable cooking grate above hot coals. Cook the bacon until crisp, then remove and chop into small pieces.
Cook the potatoes: Add oil to the skillet and cook the diced potatoes for approximately 12–15 minutes until tender and golden brown. Add the bell pepper during the final 4 minutes.
Scramble the eggs: Reduce to medium-low heat. Pour the eggs into the skillet and stir gently until fully cooked.
Assemble the burritos: Divide the eggs, potatoes, bacon, and shredded cheese among the tortillas.
Toast and serve: Fold each tortilla into a burrito and return it to the skillet for 1–2 minutes per side until lightly golden and the cheese melts.
Campfire French Toast
Enjoy a sweet and comforting outdoor breakfast with golden French toast made from thick bread slices, eggs, milk, and cinnamon. Cooked in a skillet, this simple camping favorite pairs perfectly with maple syrup and fresh fruit.
10 min Prep Time
10 min Cook Time
4 Servings
Easy To Cock
Ingredients
- 8 slices thick bread
- 3 large eggs
- 3/4 cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 2 tablespoons maple syrup
- Fresh berries, for serving
Step-by-Step Instructions
Prepare the mixture: Whisk eggs, milk, cinnamon, and vanilla in a shallow bowl until thoroughly combined.
Heat the skillet: Place a skillet over medium heat on your camp stove and melt the butter evenly across the surface.
Dip the bread: Coat each bread slice in the egg mixture, allowing excess liquid to drip back into the bowl.
Cook the toast: Place the slices in the skillet and cook for approximately 2–3 minutes per side until golden brown and cooked through.
Check for doneness: Ensure the egg mixture is fully cooked and the centers are no longer wet.
Serve and enjoy: Transfer the French toast to plates, drizzle with maple syrup, and top with fresh berries.
One-Pot Campfire Chili
15 min Prep Time
40 min Cook Time
6 Servings
Easy To Cock
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Step-by-Step Instructions
Heat your Dutch oven: Place a cast-iron Dutch oven over a camp stove or stable fire-safe cooking grate and add olive oil.
Brown the beef: Add ground beef and cook until thoroughly browned, breaking it apart with a spoon.
Add vegetables: Stir in onion, bell pepper, and garlic. Cook for 4–5 minutes until softened.
Season the mixture: Add chili powder, cumin, salt, and black pepper. Stir for approximately 1 minute.
Combine the ingredients: Pour in crushed tomatoes and beef broth, then add the drained kidney and black beans.
Simmer: Cover loosely and simmer over low heat for approximately 25–30 minutes, stirring occasionally.
Serve warm: Once the flavors have developed and the chili reaches 160°F (71°C), ladle into bowls. Add optional toppings such as cheese or green onions.