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Camping Recipes – Gourmet, Dutch Oven, Grill and Healthy Meals

Cynthia is a digital marketer, writer, and artist. She writes about a variety of topics, especially digital marketing, languages & culture.

Make yummy breakfast burritos.

Make yummy breakfast burritos.

This article features a few yummy recipes for cooking with a propane stove, charcoal or a campfire while camping. If you have never tried these recipes, I must tell you that there is nothing quite like a yummy soup for dinner as it gets a little chilly when you're camping.

Before I tried these recipes, I never knew what I was missing. Sure, there is a little bit of extra planning involved, and definitely some cleanup, but these recipes will help to make a truly memorable camping experience.

What do you think?

Blueberry Bagels with Honey Nut Cream Cheese

This is a basic recipe, but it works well if you don’t feel like cooking a big breakfast. Get a blueberry bagel and slice open. Spread a layer of honey nut cream cheese on each half. Enjoy.

Breakfast Recipes

Everything Bagels with Egg, Bacon, Tomatoes and Smoked Gouda Cheese


1 bag everything bagels (these have sesame, poppyseed, and other types of seeds on the outside)

1-2 eggs per person

1 fresh tomato, sliced (you’ll use 1 slice per person)

1 pkg. bacon (plan for about 2 pieces per person)

1 pkg. (7oz.) of smoked Gouda cheese

Oil for frying pan


Propane stove

2 small frying pans

Knife for slicing


Scroll to Continue

1. Slice tomatoes and cheese first. Cooking on the propane stove goes fast, so you want to have these ready. The cheese comes in a thick wax coating. Use the knife to puncture the coating and peel it off.

2. In this recipe, I used 3 eggs (for two people). Beat eggs in bowl with fork. Light propane stove. Add enough oil to coat the bottom of pan. When oil is hot (it will ripple on surface when it’s hot and won’t take long to heat), pour egg into pan and let it cook without mixing. When it’s browned on the underside, flip ½ of the mixture onto itself, creating an egg patty. Turn over about every 15-30 seconds as each side gets cooked. Turn off heat.

3. While oil is heating, pour a little bit of oil (about 1-2 tbsp) into the other pan and heat. Place strips of bacon in to start cooking. Each side will take about 1-2 minutes to brown. In fact, when one side was browned, I took it off the stove to flip sides. The bacon will cook really quickly, you will need to watch it carefully. When bacon is browned, turn off heat.

4. Divide egg patty into equal portions. Place on bagels. Top with cheese, bacon and a slice of tomato.

5. Enjoy!

Breakfast Burrito


1 pkg. tortillas

1 pkg. (7 oz.) smoked Gouda cheese (I used this as a leftover from the bagel recipe)

1 jar salsa

1 avocado

1-2 eggs per person

1 pkg. bacon – 2 strips per person

1 can (15 oz.) Southwestern Ranchero Beans (refried beans and/or black beans also work)

Cumin for seasoning


Propane stove

3 pans (1 for egg, 1 for bacon, and 1 for beans; you can use two pans, but you’ll have to wash one out and alternate during cooking)


(You can adjust the amounts above according to how many people you need to serve. 1 can will serve about three people, and each person needs about two cheese slices per burrito.)

1. Slice cheese and avocado.

2. In a cup or bowl, beat eggs with a fork.

3. Get bacon ready for cooking. Open can of beans and place in 3rd pan.

4. Pour oil into the two skillets. You want enough to coat the bottom of the pan for the eggs, and about 1-2 tbsp. for the bacon.

5. Heat both pans. Add in bacon. As it’s cooking, add eggs to other pan.

6. These will cook quickly; stay vigilant. When eggs and bacon are done, remove from heat.

7. Place beans on stove and heat, stirring constantly. When they come to a low boil, remove from heat.

8. Spoon eggs onto tortillas, top with bacon, cheese, salsa and beans. Sprinkle on some cumin – not too much – about ¼ tsp on each burrito. Place avocado either on burritos or on the side. Enjoy.

Useful tips and tricks

  • When camping, I don't recommend using lots of meat, unless you have access to a refrigerator. It can be difficult keeping everything cool in a cooler.
  • I will pack bacon and hot dogs at the bottom of a cooler because they lie flat and the cold air from the ice sinks to the bottom.
  • When filling your cooler with ice, put it in reusable storage containers. Fill them with water and freeze or ice from the grocery store. They will keep everything from getting wet and can later double as food storage.
  • Cast iron cookware is a fabulous choice for camp cooking. It's durable, you get an extra dose of iron, heats evenly and you can take it right back to your kitchen.
  • I recommend "E-Z Lite" charcoal for camp grilling. They don't take much effort to light and cooking will be easier.
  • Use leftovers from these meals to make other meals. The veggie soup, because it's a "thick" soup, can be used to make yummy wraps for lunches. Apple crisp can double as a sweet breakfast treat.
  • When you use a propane stove, the burner farthest from the propane source tends to cook at a slightly lower temperature.
  • If it's cold enough at night, you can store food in the Dutch oven, too. Just keep it away from easy animal access.
  • Biodegradable hand-sanitizer is a must. It helps keep everything sanitized and doesn't use alcohol to do it.

Lunch Recipes

These are basic suggestions for lunch. Often times, we are on the go during the day on camping trips. To save time and space, I make yummy sandwiches that I know people will enjoy. We often do not eat a lot of meat while on camping trips because it can be difficult to keep it cool enough.

Cheese and Spinach Sandwiches


1 pkg. fresh-leaf spinach (you can substitute lettuce here)

1 pkg. cream cheese (you can substitute regular sliced cheese or even Gouda cheese here)

1 fresh tomato

1 pkg. Sourdough bread


1. Spread a thin layer of cream cheese on two slices of bread.

2. Top with leafy spinach leaves.

3. Add a slice of tomato

4. Enjoy!

Ideas for sides (these can also serve as snacks between meals):

Kettle chips

Edamame (still in pods and then break them open to eat the yummy soybeans)

Nectarines, apples or similar fruit

Sunflower seeds

Carrot and celery sticks

Halved avocado, sprinkled with a bit of salt

Ants on a log (celery sticks with peanut butter spread on them, topped with raisins)

Other sandwich ideas:

Kids love peanut butter and jelly. Try varying it up with different flavors of jelly. You can also try Nutella - a hazelnut-flavored spread.

Dinner Recipes

The Dutch oven is a really valuable tool to use for making dinner dishes. They can go on the propane stove, over charcoal or over the campfire (though I recommend a tripod for direct, over the fire cooking). You can adapt many recipes for the Dutch oven.

Dutch Oven Cheese and Vegetable Soup With Rolls


Cheese and Vegetable Soup

1 pkg. veggie crumbles (Again, I don’t use that much meat in general, but on camping trips, it can be challenging storing meat at the proper temperature, so I often cook with veggie crumbles. If these don’t stay frozen in the cooler, they should be fine as long as they stay cool.)

1 pkg. (8 oz.) mozzarella cheese

1 pkg. (6 oz.) Parmesan cheese

2 lbs. mixed vegetables of your choice; I used a package with green beans, carrots, and corn

½ stick of butter (approx. 4 tbsp)

Garlic salt (enough for about 1 tbsp)

Turmeric spice (enough for about 1 tsp)


1 pkg. Parkerhouse (or similar) rolls in foil pan



Dutch oven

Slotted spoon


1. Mix together the veggie crumbles, mozzarella, Parmesan, vegetables, garlic salt and turmeric in Dutch oven. Add enough water to cover the bottom of the Dutch oven to a depth of ¼- ½ inch. Place spoonfuls of butter on top of the mixture.

2. Place Dutch oven directly over about 16 hot coals. Cook until the soup starts steaming and the cheese melts.

3. Remove about ½ of the coals (I like to use these "extra" coals to start a regular campfire) and continue cooking until carrots get tender.

4. Remove from coals. Keep cover on soup.

5. As an optional step, you can keep the lid off and pour off excess water. If you like a more soupy texture, skip this step.

6. Let cool with cover on while you make the rolls.

Prepare Rolls:

1. Take rolls out of their foil pan. Slightly butter the bottom of the skillet.

2. Place rolls into oiled skillet and cover. Cast iron skillets are best to use here because they heat a lot more evenly.

3. Place directly onto hot coals that you used for the Dutch oven. Heat for about 15-20 mins. while the soup cools. The bottom of the rolls will brown before the top does. If you feel like turning the rolls to help them cook more evenly, you can try. I prefer not to because I don’t like to have the top browned too much.

Enjoy! This meal serves about 8-10 people. If you don’t have that many people, it makes for a great dinner for a couple of days at camp.

Chili Hot Dogs


1 can (15 oz.) organic chili beans

1 green pepper (1 pepper for every 2 people)

½ medium onion (per 2 people)

1 pkg. organic hot dog weenies

1 pkg. hot dog buns

1 pkg. (7 oz.) Gouda cheese

Oil for cooking the vegetables and hot dog meat


Propane stove

Three pans – 1 for the hot dogs, 1 for the vegetables and 1 for the beans


1. Slice pepper and onion. Open can of beans and pour into third pan. Pour about 1-2 tbsp oil into other two pans.

2. Before turning on the heat, place desired amount of hot dogs into one oiled pan. Place pepper and onion into other oiled pan. Light propane stove.

3. Sautee the pepper and onion until onion appears translucent (3-5 mins.). Meanwhile, in the other pan, turn hot dogs as soon as one side gets brown. You want to brown them all over.

4. Remove from heat. Put pan containing beans on propane stove and heat through. Once hot, remove from heat (about 2-3 minutes).

5. Place hot dogs onto buns. Top with chili beans, peppers and onions. You can place cheese on top or on the side. Enjoy.

Serving number varies, but this meal is really easy to make for 2-4 people.

Dessert Recipes

Dutch Oven Apple Crisp


To make apple mixture:

4-6 medium apples, sliced

1 lemon, halved

¼ cup brown sugar

To make topping:

1 ½ cups brown sugar

1 ½ cups rolled oats (can be instant)

1 cup flour

About ¾ stick of butter

1 tablespoon cinnamon

1 tablespoon allspice


Dutch oven


Slotted spoon


1. Place apples on bottom of pan. Squeeze juice from ½ lemon onto apples to help prevent them from turning brown too quickly. Top with ¼ cup of brown sugar.

2. To make topping, mix all ingredients except butter in a sealable bag. Shake vigorously.

3. Pour mixture out of bag onto apple mixture. Top with spoonfuls of butter and squeeze juice from the other ½ of lemon onto the mixture.

4. Lower Dutch oven onto about 10-12 hot coals. Cook for about 30-35 minutes. The mixture will appear watery as it cooks.

5. Remove from coals and let cool. When it cools, the mixture will thicken considerably. Serve warm with whipped cream, if desired.

Serves 4-6 people.

© 2012 Cynthia Calhoun


Cynthia Calhoun (author) from Western NC on January 17, 2014:

Blueheron - thank you so much for coming by! Yes, I will definitely include more camping recipes - I'll write more the next time I go camping so I can get first-hand pics and good stuff like that. :P I appreciate your feedback. Have a great day!

Sharon Vile from Odessa, MO on January 17, 2014:

Some of us really need someone to explain the very basics of cooking on the barbeque grill. I have mastered hamburgers, but that's about it. In my family, camp food tended to be cans of chilli heated on the grill, with som jalapenos thrown in (for breakfast). I also never mastered baking (canned) biscuits in a Dutch oven. They were edible, but not like the ones at home!

I hope you'll keep the camp cooking stuff coming!

Cynthia Calhoun (author) from Western NC on August 31, 2012:

Kelley - yum! I hope you have fun on your next camping trip! Thank you for commenting and for your feedback on the pictures - they were a bit of a challenge when I was trying to cook those breakfasts, lunches and dinners out in "the field" all while trying to handle a camera. Hehe. Have a great day!

kelleyward on August 31, 2012:

Wow this is so complete. I love how you add gourmet to camping, that's my type of style. Beautiful pictures with tons of useful recipes! Voted up and shared! Kelley

Cynthia Calhoun (author) from Western NC on May 23, 2012:

Audra - you are SO SWEET! I loved your hub about your dog. You are so incredible and a gifted photographer. Getting compliments on the layout of my hub by awesome artists such as yourself is a great gift. :)

iamaudraleigh on May 23, 2012:

Great recipes for the ultimate camping experiences! Ants on a that! I like how you formatted your hub too! Voted up!

Cynthia Calhoun (author) from Western NC on May 21, 2012:

Audrey - get one! Get one! Hehe. Your cooking will never be the same.

Cynthia Calhoun (author) from Western NC on May 21, 2012:

Cara - ya know, I hadn't tried a some of these recipes, thinking cold dinners and campfires were enough. Boy, I never knew what I was missing. Your camping trips will never be the same. ;) Hubhugs!

Audrey Howitt from California on May 21, 2012:

You make me want a dutch oven! Great hub!

cardelean from Michigan on May 21, 2012:

These recipes sound *awesome*! I can't wait to give some of them a try this summer. We usually just cook over the campfire but I've been thinking about getting a camp stove. Either way, these would be great for us to try!

Cynthia Calhoun (author) from Western NC on April 22, 2012:

Oh man, vespawoolf. I just went to the store yesterday, but the mere mention of bagel sandwiches and breakfast burritos has started a mega-craving. HEHE. I'm just going to have to wait until tomorrow to make it back to the store. I REALLY would love a bagel sandwich right about now. Mmmm...avocado. ;) (HUGS)

Vespa Woolf from Peru, South America on April 22, 2012:

I just happen to like every dish you've mentioned in this hub...I've added it to my list of recipes to try, whether we're camping or not! I especially love the way you've set up this hub with the nice layout of photos, tips, etc. Now I'm craving bagel sandwiches and breakfast burritos!

Cynthia Calhoun (author) from Western NC on April 19, 2012:

Thundermama - haha, I like that: a "delicious" button. Hey, wait a minute! We could suggest they add that in the forums. :) In any case, thanks so much for stopping by. After seeing you talk about that bagel, oh man, I'm craving one now. Hehe. Uh oh...I feel a Dutch oven apple crisp craving coming on too. YUM!

Catherine Taylor from Canada on April 19, 2012:

This hub literally made me salivate. Camping or not I am making that breakfast bagel. So delicious. And the dutch oven apple crisp reminded me of camping trips I took as a kid. Great hub. They should have a delicious button for feedback.

Cynthia Calhoun (author) from Western NC on April 12, 2012:

RealHousewife - awesome!! Don't forget that Dutch oven. I promise the kids will beg for your cooking. Hehehe. Try some macaroni and cheese. Oh, man, that sounds good. Wait a minute...when I get home from work today, I'm going to have to make some! Hehehe.

Kelly Umphenour from St. Louis, MO on April 12, 2012:

I am just planning a camping trip for the summer! Great ideas - thanks for sharing!

Cynthia Calhoun (author) from Western NC on April 12, 2012:

MMM, thanks Bill. :) Get to camping and get thee a Dutch oven. You cook like a fabulous chef and the secret is the Dutch oven itself. :) No worries - I don't expect you to comment on EVERY hub I write. Hehe. (HUGS)

Bill Holland from Olympia, WA on April 12, 2012:

I am so into this food and now I want to go camping...great recipes my friend...I seem to be behind in your writing. Sorry about that; I will catch up shortly now that my work is done for the week.

Cynthia Calhoun (author) from Western NC on April 11, 2012:

Robin - you're giving me apple crisp cravings. :D Hehehe. Now, I'm going to have to go get some apples to slice - I'm having apple crisp for breakfast, from the Dutch oven. Ha!

Robin Edmondson from San Francisco on April 11, 2012:

Well, the apple crisp is a favorite in our household, so I know they will love your dutch oven version! We have a few budding little chefs in our house so I know they'd like to help. ;)

Cynthia Calhoun (author) from Western NC on April 11, 2012:

Robin! (HUGS) Thanks so much for stopping by and offering your insights. I would love to know whether your family thinks you graduated from culinary school after making these recipes. Hehe.

Robin Edmondson from San Francisco on April 11, 2012:

What a fantastic resource! We are going camping this summer and will use a bunch of your ideas! Thanks. ;)

Cynthia Calhoun (author) from Western NC on April 10, 2012:

FitnessMark - yum! That actually sounds really good! You could write a hub about your experiments with Dutch oven pizza, haha. I look forward to seeing the results of your experiments. ;)

Cynthia Calhoun (author) from Western NC on April 10, 2012:

Om - great to see you! Before I had made apple crisp, my idea of dessert while camping was similar to yours: s'mores. I hope you do get to try the apple crisp - I couldn't believe how warm and yummy it was when it was getting chilly and the sun was going down on my last camping trip. :)

FitnessMarkLorie from Longs, SC on April 10, 2012:

Don't worry, I do have 1 cheat meal a week, it actually helps with dieting in my opinion, it kind of tricks the body. I could certainly go for a good dutch over pizza. I think I could probably come up with a healthy dutch over meal honestly. Perhaps it's time to go to the lab and experiment!

Om Paramapoonya on April 10, 2012:

Nice! I like all these camp recipes, especially the apple crisp. Besides s'mores, I don't think I've ever made any other real desserts at a campsite, so this should be a fun recipe to try next time I go camping! Thanks a lot for sharing. :)

Cynthia Calhoun (author) from Western NC on April 09, 2012:

Outbound Dan - I like the idea of second breakfast. Mmm. That makes me think of Lord of the Rings when the guys were trying to make their second breakfast. :)