Easy Campfire Recipes For the Whole Family
Do You have a Family Favorite Easy Campfire Recipe? Maybe not a Campfire Recipe but a Recipe that is easy to fix or eat around a campfire, or camping or even in your RV while you are out there traveling. Send it to us by Email, and We'll put it right here for everyone to enjoy. Send to: firstname.lastname@example.org 99% of our Campfire Recipes are submitted by our viewers. So they are tried and true easy campfire recipes that you will put into your cookbook today under Camfire Cooking, or maybe just the obvious Camfire Recipes, either way, you don't want to lose these scruptious Recipes.
Breakfast | Lunch | Dinner | Dessert | Snacks
Campfire French Toast | Campfire Monkey Bread | Campfire Breakfast Burritos | Pancake Pops |
CandianBacon Hashbrown Quiche | Blueberry-Cinnamon Campfire Bread | Campfire Hash |
CAMPFIRE FRENCH TOAST
Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Serves: 6
1 loaf of bread of choice
1 carton of Burnbrae Farms French Toast Egg Creations
¼ cup sliced almonds
1 500g container of fresh strawberries
Confectioners sugar (Icing Sugar)
Syrup of choice
Wash strawberries, dice half of the container and slice the other half.
Wrap the loaf of bread in parchment paper, then in foil loosely so the bread slices fall slightly open.
Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices; set aside the sliced strawberries for afterwards.
Sprinkle the sliced almonds in the same way as the diced strawberries over the loaf.
Wrap the foil and parchment paper tighter around the loaf of bread. Pour 1 carton of Burnbrae Farms French Toast eggs evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
Place over the campfire or grill on low to medium heat for approximately 35-40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer.
Remove from heat and let sit for 10 mins before serving with sugar, syrup and sliced strawberries.
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CAMPFIRE MONKEY BREAD
This campfire monkey bread recipe is one that we pulled out on a rainy and cold day last summer. Next thing we knew everyone was gathered at our picnic table stealing nibbles and enjoying the fresh baked taste of something straight from the fire. It is simple, it is easy to cook, and it only requires one ingredient to be stored in the cooler.
1 can buttermilk biscuit dough
1/2 cup cinnamon sugar. (Make with 2 tbs cinnamon to 1/2 cup sugar.)
1/2 cup brown sugar
1 stick salted butter
Pack all of your ingredients pre-measured. It will make life easier. Line your dutch oven (or an old cake pan) with heavy duty alluminum foil. Use a little of the butter to grease the foil as well.
Open the biscuits and cut each one into quarters. They look irregular but don’t worry about that now.
Pour cinnamon mixture into a plastic bag and add biscuits a few at a time. Shake to coat, then add the coated biscuit bits into your pan/dutch oven. Repeat until all the biscuits are in the pan.
Melt the butter over the fire and stir in the brown sugar. No need to dissolve or cook, just melt the butter and add the sugar.
Pour butter and sugar mix over the biscuits.
Place another layer of foil across the top of your dutch oven to catch any stray ashes and keep them from your food, then put on the lid. If using a cake pan, wrap it thoroughly in foil to make sure everything is sealed in tight.
Bake in dying coals (350°-375°) for 5-10 minutes or until puffed up and center is cooked through. Be careful to avoid direct heat on the bottom, as it might scorch.[Alternately you can do this on a camp stove, portable camp oven, or grill. Same temp and time, but you’ll have to watch it and adjust based on your cooking method.] That is it! Remove from the heat and let cool enough to pull apart and enjoy!
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Forget the bagels and the cereal – you can have a hot breakfast even when mornings are crazy when you are camping with these make-ahead breakfast burritos!
Heat the olive oil in a large skillet. Add the hash browns and cook for 1 minute, stirring continuously. Add in the ham. Continue to cook, stirring occasionally, until the hash browns and ham have both browned, about 8-10 minutes.Meanwhile, in a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns and ham have browned, pour the eggs into the skillet. Cook, stirring frequently, until the eggs have set. Stir in the green chiles, cheese and cilantro.Warm the tortillas. Put 1/8 of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a ziptop bag in the refrigerator or in a cooler.When ready to cook, place wrapped burritos in hot coals next to fire. Let the burritos sit in the coals, turning once, until heated through, about 10-15 minutes. (The time will depend on how hot your fire is.)
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Breakfast Sausage Pancake Pops
Young and Old alike will love these little Pancake Pops. Perfect for Campgrounds. Can be ate sitting up.. or in a plate with a fork and knife.. The Kids wont want to sit down..
- 1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links
- 2 to 4 tablespoons vegetable oil
- 1 cup prepared pancake batter
Insert a wooden skewer into each sausage link.
Heat 2 tablespoons oil in nonstick skillet over medium heat. Dip 3 skewers into prepared pancake batter, turning to coat all sides of sausage link. Carefully place in skillet; cook for about 1 minute, then turn and continue cooking until golden brown.
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Canadian Bacon Hash Brown Quiche
So Easy, and Simple. Perfect for Breakfast while out camping, or when feeding several people at once.
- 4 cups loosely packed frozen shredded hash browns, thawed
- 1 (6 oz) package Jones Dairy Farm Canadian bacon, diced
- 4 scallions, thinly sliced
- 1/2 cup shredded cheddar cheese
- 2 large eggs
- 2 large egg yolks
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of freshly grated nutmeg
- 1 tablespoon fresh thyme leaves, for garnish
Preheat oven to 400°F. Grease 9-inch pie dish with cooking spray or brush with olive oil.
Press thawed hash browns onto bottom and up sides of prepared pie dish. Bake until lightly golden brown, about 15 to 20 minutes. Remove from oven and let cool.
Spread chopped Canadian bacon, scallions and cheese on bottom of cooled crust. In large mixing bowl or measuring cup, whisk together eggs, egg yolks, milk, cream, salt, pepper and nutmeg until well combined. Pour egg mixture evenly over filling and crust.
Bake until center has puffed up and eggs are set, about 20-25 minutes. Remove from oven and let cool before cutting and serving. Garnish with fresh thyme. Yield: 8 servings.
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Blueberry-Cinnamon Campfire Bread
This is so delicious that Your family will love it, and the Aroma will bring the campers next to you over for a bite of breakfast. The only think making this better is a tall glass of Orange Juice, or a Strong Cup of Campers Coffee.
- 1 loaf (1 pound) cinnamon-raisin bread
- 6 large eggs
- 1 cup 2% milk or half-and-half cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 2 cups fresh blueberries, divided
1. Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24x18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal.
2. Place on a grill grate over campfire or grill until egg is cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired. Yield: 8 servings.
NOTE: This recipe is Awesome with Strawberries, Bananas, Raspberries, Blackberries
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If you are looking for a Great Hash, Try this one at the campfire, Try using the Polish Kielbasa Sausage, or replace it with Chorizo's, or even your favorite type of Hot Dogs, Sausage, or Hamburger, Ham, If you like it Try it...
- 1 large onion, chopped
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 4 large potatoes, peeled and cubed (about 2 pounds)
- 1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, halved and sliced
- 1 can (4 ounces) chopped green chilies
- 1 can (15-1/4 ounces) whole kernel corn, drained
In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
Add kielbasa; cook and stir until meat and potatoes are tender and browned, about 10-15 minutes. Stir in chilies and corn; heat through. Yield: 6 servings.
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