21 Foil-Wrapped Camping Recipes That Make Outdoor Cooking a Total Breeze

There’s something magical about sitting around a campfire with good food and even better company. But let’s be real – nobody wants to spend their whole camping trip scrubbing pots and pans.

That’s where foil-wrapped recipes come in and completely save the day.

All you need is some heavy-duty aluminum foil, your ingredients, and a hot campfire (or grill!). Wrap it up, toss it in, and let the heat do all the work. Cleanup? Crumple the foil and toss it. Done.

Whether you’re planning a family camping weekend, a girls’ trip in the woods, or just a backyard bonfire night, these 21 foil packet recipes have you covered from breakfast all the way through dessert.

And the best part? Most of them can be prepped ahead at home. That means less stress at the campsite and more time for the things that actually matter – like roasting marshmallows and making memories.

Let’s get into it!

Breakfast Foil Packets

Mornings at camp deserve a real meal. Skip the sad granola bars and start your day with one of these warm, satisfying breakfasts.

Download the Flower Bar Printable Activity Kit

1. Campfire Breakfast Burritos

These are the breakfast you make ahead at home, toss in the cooler, and heat up over the fire in the morning while you’re still sipping your coffee. Absolute game-changer for busy camp mornings.

They’re packed with fluffy eggs, savory ham, crispy hash browns, gooey cheddar cheese, and a little kick from taco seasoning and green chiles. Every bite is basically a warm hug in burrito form.

Best for: Make-ahead camping breakfasts, feeding a crowd
Time to Cook: 10–15 minutes over campfire coals
Servings: 8 burritos

What You’ll Need:

• 1/2 tablespoon olive oil
• 1 cup frozen hash browns
• 8 oz cooked ham, diced
• 12 eggs
• 1 tablespoon taco seasoning
• 1 (4.5 oz) can diced green chiles
• 2 cups (8 oz) shredded cheddar cheese
• 1/4 cup chopped cilantro
• 8 (12-inch) flour tortillas
• Aluminum foil

How to Make It:

1. Heat olive oil in a large skillet. Add hash browns and cook for 1 minute, stirring continuously.
2. Add ham. Continue cooking, stirring occasionally, until hash browns and ham are browned – about 8–10 minutes.
3. In a large bowl, lightly whisk the eggs, then whisk in the taco seasoning.
4. Pour egg mixture into the skillet. Cook, stirring frequently, until eggs are set.
5. Stir in green chiles, cheese, and cilantro.
6. Warm the tortillas. Spoon 1/8 of the egg mixture down the center of each tortilla and roll up like a burrito.
7. Wrap each burrito tightly in foil and store in a zip-top bag in the fridge or cooler.
8. At the campsite: Place wrapped burritos in hot coals next to the fire. Let them sit, turning once, until heated through – about 10–15 minutes.

Pro Tip: The hotter the fire, the faster these heat up. Check them at the 10-minute mark so the tortillas don’t burn. A nice pair of long tongs makes turning them a lot safer!

2. Warm S’mores Granola

Okay, so this one isn’t technically a foil packet – but it IS a campfire-friendly recipe that gives you all the s’mores vibes in snackable, crunchy cluster form. Make it at home the night before and bring it along as the ultimate camp breakfast or mid-hike snack.

Toasted oats, melty chocolate chips, graham cracker pieces, and gooey marshmallows all clumped together in addictive little clusters. Your whole crew will be grabbing handfuls all weekend.

Best for: Snacking, easy breakfasts, trail mix alternative
Time to Make: About 55 minutes (at home, in the oven)
Servings: 12

What You’ll Need:

• 3 cups rolled oats
• 4 oz unsweetened applesauce
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup honey
• 3/4 teaspoon sea salt
• 1 1/2 cups chocolate chips
• 1 cup graham cracker pieces (about 4 full sheets)
• 2 cups mini marshmallows

How to Make It:

1. Preheat oven to 310°F.
2. In a medium bowl, mix together oats, applesauce, cinnamon, honey, and sea salt until well combined.
3. Spread the oat mixture onto a large baking sheet. Bake for 20 minutes.
4. Gently stir the oats. Bake for another 10 minutes.
5. Remove pan from oven (keep oven on at 310°F). Sprinkle chocolate chips, graham cracker pieces, and mini marshmallows evenly over the oats.
6. Return to oven and bake for 2 1/2 minutes.
7. Switch the oven to broil on high. Broil for another 2 1/2 minutes.
8. Remove from oven and immediately stir to form clusters. Let cool completely.
9. Store in a resealable bag or container for 3–4 days.

Pro Tip: Don’t skip the stirring step right out of the oven – that’s what creates those chunky, satisfying clusters!

3. Lumberjack Breakfast Packets

This is the breakfast that means business. Sausages, hash browns, eggs, cheese, and whatever toppings your heart desires, all wrapped up in foil and cooked right on the grill or campfire. It’s hearty, customizable, and kids absolutely love building their own packets.

Best for: Family camping trips, feeding hungry campers
Time to Cook: 15–20 minutes on grill or campfire
Servings: Adjustable – make one packet per person

What You’ll Need (per packet):

• 2–3 sausage links or slices of Canadian bacon
• A handful of frozen hash browns or diced leftover cooked potatoes
• 1–2 eggs
• Chopped tomatoes and green onions (optional)
• Shredded cheese (any kind you love)
• Salt, pepper, and your favorite seasoning (Cajun, Old Bay – go for it!)
• A pat of butter
• Cooking spray + aluminum foil (double layer)

How to Make It:

1. Lay out a double layer of foil and spray lightly with cooking spray.
2. Place the sausages or Canadian bacon on the foil first – meat goes on the bottom so it gets direct heat from the grill.
3. Add a handful of hash browns or diced potatoes on top of the meat.
4. Crack 1 or 2 eggs directly on top.
5. Add diced tomato and green onion if using. Season with salt, pepper, and your spice of choice.
6. Wrap the packet tightly and place on a hot grill or over campfire coals.
7. Cook for 15–20 minutes or until the meat is thoroughly cooked.
8. Open the packet, sprinkle shredded cheese on top, and close the grill lid (or re-wrap loosely) for a few minutes to melt the cheese.
9. Once cheese is melted, serve right out of the foil!

Pro Tip: Let the kids customize their own packets – their own egg, their own toppings. They’ll eat every single bite when they’ve made it themselves.

4. Campfire Orange Cinnamon Rolls

This one is going to blow your mind a little. You bake cinnamon rolls inside a hollowed-out orange, wrapped in foil, right in the campfire coals. The orange adds a subtle citrusy steam that makes the rolls incredibly soft and fluffy. It’s one of those camping recipes that feels like a party trick – and the results are absolutely delicious.

Best for: Wow-factor camping breakfasts, kids and adults alike
Time to Cook: About 20 minutes over campfire coals
Servings: 8

What You’ll Need:

• 1 can refrigerated small cinnamon rolls (8 count)
• 8 fresh oranges
• Aluminum foil
• A sharp knife and spoon

How to Make It:

1. Slice off the top 1/2 inch of each orange and set the tops aside – they’ll be your lids!
2. Use a spoon to scrape the orange flesh away from the rind, working all the way around. You want to keep the rind in one piece so it forms a little bowl. (Save the fruit for a snack!)
3. Place one cinnamon roll inside each orange bowl.
4. Set the orange top back on like a lid and wrap the whole thing tightly in a sheet of aluminum foil.
5. Place the foil-covered oranges directly on glowing campfire coals – not in open flame, you want embers.
6. Cook for about 20 minutes, using tongs to turn them halfway through.
7. Check for doneness at the 15–20 minute mark. When the dough is cooked through, remove from heat, allow to cool enough to handle, unwrap, and dig in!

Pro Tip: You don’t want flaming hot coals – you want glowing embers. Patience with your campfire setup is the real secret to perfectly baked cinnamon rolls.

5. Apple and Cranberry Packets

Sweet, warm, cinnamon-spiced apples with little bursts of tart cranberry – this foil packet dessert (or fancy breakfast side!) comes together in under 30 minutes and tastes like apple pie without any of the effort. You can absolutely serve this over ice cream if you’re feeling indulgent.

Best for: Dessert, sweet breakfast side, apple bar setup at gatherings
Time to Cook: About 15 minutes on the grill
Servings: 1 (easily scaled up)

What You’ll Need (per packet):

• 1 apple, cored and sliced (peeled or unpeeled – your call)
• 1 tablespoon salted butter
• 1 1/2 tablespoons light brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 1 tablespoon dried cranberries or raisins (optional)
• 1 tablespoon chopped pecans (optional)
• 1 sheet (12×18 inch) nonstick foil

How to Make It:

1. Preheat grill to medium heat.
2. Cut a 12×18 inch sheet of nonstick foil.
3. Place apple slices in the center of the foil. Add butter, brown sugar, cinnamon, and dried cranberries.
4. Wrap the packet securely using double-fold seals, leaving a little room for heat expansion.
5. Place on the grill, cover, and cook for about 15 minutes over medium heat.
6. Be careful when removing – the packet will be very hot! Use tongs and open carefully to avoid the burst of steam.
7. Give the apples a gentle stir (the juices will pool at the bottom), and serve right in the packet.

Pro Tip: Set this up as a “baked apple bar” at your next outdoor gathering! Lay out all the toppings and let guests fill their own packets with their favorite mix-ins. Serve topped with a scoop of vanilla ice cream and drizzle the warm juices right over the top. SO good.

6. Campfire French Toast

French toast at the campsite sounds impossible – until you try this foil packet version. Cubed bread soaks up a vanilla-egg custard, then steams to golden, fluffy perfection right on your campfire grate. Top it with maple syrup and berries and you’ve got a breakfast worth waking up for.

Best for: Group camping breakfasts, weekend brunch at camp
Time to Cook: 8–10 minutes per side
Servings: 2

What You’ll Need:

• 1/2 lb loaf of bread
• 3 eggs
• 1 cup milk
• 2 tablespoons sugar
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract (optional)
• 1/2 cup berries (optional)
• Maple syrup to serve
• Aluminum foil + parchment paper

How to Make It:

1. Start your campfire so you have embers to cook over, or preheat a grill to 350°F.
2. Cut bread into 1-inch pieces and set aside.
3. In a large bowl, beat the eggs. Add milk, sugar, salt, and vanilla, then whisk until smooth.
4. Add the cubed bread to the bowl and toss until fully coated and the liquid is absorbed.
5. Roll out a large sheet of foil, then place a slightly smaller sheet of parchment paper on top.
6. Transfer the bread to the parchment in a single layer. Top with berries.
7. Cover with another sheet of parchment, then foil. Crimp all edges together to seal the packet.
8. Place on the campfire grate or grill over indirect medium heat. Cook 8–10 minutes per side until golden.
9. Remove from heat, carefully open the packet, top with maple syrup, and enjoy!

Pro Tip: The parchment paper layer prevents the eggy bread from sticking to the foil and makes the whole thing so much easier to open and serve.

Savory Snacks and Sides

The main course is coming – but first, let’s talk about the snacks and sides that’ll keep everyone happy while dinner’s still on the fire.

7. Foil-Pack Cheesy Fries

Crispy, buttery, loaded with melted American cheese, bacon bits, and green onions – these grilled cheesy fries are honestly one of the best things you’ll ever eat outdoors. They’re effortless to make, and everyone goes absolutely wild for them.

Best for: Snacking, side dishes, crowd-pleasing appetizers
Time to Cook: 20–30 minutes on the grill
Servings: 4–5

What You’ll Need:

• 1 bag (16 oz) frozen crinkle-cut French fries
• 1 tablespoon butter, melted
• 4 slices American cheese
• 2 tablespoons sliced green onions
• 2 tablespoons cooked real bacon bits
• Heavy-duty aluminum foil

How to Make It:

1. Heat grill to medium-high heat.
2. Toss frozen French fries with melted butter in a bowl.
3. Tear off two 12-inch lengths of heavy-duty foil. Divide the fries evenly between the two sheets, placing them in a single layer in the center of each piece of foil.
4. Loosely fold up the edges of the foil to form little boats, leaving the top open to let steam escape. This helps the fries get crispy instead of soggy!
5. Place foil packets on grill over indirect heat. Cover grill and cook 20–30 minutes, stirring once, until fries are crispy and cooked through.
6. Top each packet with 2 slices of American cheese. Cook about 2 more minutes until cheese is perfectly melted.
7. Sprinkle with green onions and bacon bits just before serving.

Pro Tip: Swap American cheese for pepper jack if you want a spicy kick! Or skip the bacon and serve with a ladle of hot chili for over-the-top chili cheese fries.

Main Dish Foil Packets

This is where the magic really happens. These hearty, satisfying main dishes cook entirely in foil – no pots, no pans, no drama.

8. Campfire Tex Mex White Bean Chicken Packets

Eating healthy while camping? Absolutely possible – and absolutely delicious. These Tex Mex chicken packets are loaded with tender diced chicken, navy beans, corn, and diced tomatoes, all seasoned with a Mexican spice blend and topped with melted cheese. High-protein, flavorful, and done in about 25 minutes.

Best for: Healthy camping dinners, Tex Mex lovers, easy meal prep
Time to Cook: 20–25 minutes over campfire or grill
Servings: 4

What You’ll Need:

• 1 (15 oz) can navy beans, drained and rinsed
• 1 (10 oz) can diced tomatoes, drained
• 1 (10–11 oz) can mini corn or niblets
• 1 tablespoon Mexican spice blend (or more to taste)
• 4 boneless skinless chicken breasts, diced
• 1/2 cup shredded Mexican blend cheese
• Chopped green onion for topping
• 4 squares of foil, about 18×12 inches each

How to Make It:

1. In a large bowl, combine the beans, diced tomatoes, corn, spice blend, and diced chicken. Mix well.
2. Divide the mixture evenly between the four foil squares, placing it in the center of each piece. Fold the foil up and seal tightly so nothing leaks when you flip the packets.
3. Place on a BBQ grill or campfire grate. Cook for 20–25 minutes, turning occasionally so everything cooks evenly.
4. Once the chicken is cooked all the way through, remove from the fire. Allow to cool slightly before opening.
5. Turn out onto plates, then top generously with shredded cheese and chopped green onion. Enjoy!

Pro Tip: These can also be made in the oven at 375°F if you want to prep them at home. And remember – cooking time can vary depending on how hot your campfire is, so always check that the chicken is cooked through.

9. Vegetarian BBQ Party Pack

For the veggie lovers in your group (or honestly, anyone who wants a lighter but still super satisfying meal), these BBQ party packs are an absolute dream. A gorgeous rainbow of peppers, onions, carrots, potatoes, zucchini, mushrooms, and corn, all tossed in a smoky, spiced olive oil blend and grilled to perfection.

Best for: Vegetarians, healthy camping dinners, summer BBQs
Time to Cook: About 16 minutes on the grill (8 minutes per side)
Servings: 4

What You’ll Need:

• 1 cup red or orange bell peppers, chopped
• 1 cup red or white onion, chopped
• 1 cup carrots, cut into 1/2-inch square pieces
• 1 cup russet potato, cut into 1/2-inch square pieces
• 1 cup zucchini, chopped
• 1 cup button or baby bella mushrooms, chopped
• 1 cob of corn, sliced into 1–2 inch medallions
• 2 tablespoons olive oil
• 2 teaspoons liquid smoke
• 1 1/2 teaspoons onion powder
• 1 teaspoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ancho chili powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 4 pieces of 12×8-inch foil
• Optional: smoked tofu, seitan, or chickpeas for added protein

How to Make It:

1. Preheat grill to medium heat (around 400°F).
2. Place all vegetables and spices into a very large bowl. Drizzle with olive oil, liquid smoke, and lemon juice. Toss everything together until evenly coated.
3. Divide the mixture between the four pieces of foil (about a heaping cup per packet), placing it in the center of each piece.
4. Fold two sides of the foil toward the center and fold down until you reach the veggies. Press flat. Roll in the remaining two sides to seal the packet. Press firmly on all folds so nothing comes apart on the grill.
5. Place packets on the grill and lower the lid. Grill for 8 minutes on each side.
6. Check for doneness by peeling back a fold – the potatoes and corn should be tender. For a drier mix, open the tops of the packets for the last 4 minutes of cooking.
7. Serve hot! Top with a little extra salt and pepper, hot sauce, BBQ sauce, fresh green onions, or cilantro.

Pro Tip: These are fantastic as-is, but adding a handful of chickpeas or cubed smoked tofu takes them from a simple side to a full, filling meal.

10. Beef, Carrot, and Potato Bundles (Hobo Dinners)

This is the classic camping dinner that basically everyone’s grandma made, and for very good reason. Ground beef, thin-sliced potatoes, carrots, and onion all seasoned simply and cooked over a campfire or grill. It’s cheap, it’s filling, it’s practically foolproof – and it tastes crazy good.

Best for: Family camping dinners, feeding picky eaters, weeknight grill nights
Time to Cook: 15–20 minutes on grill or campfire
Servings: 4

What You’ll Need:

• 1 lb ground beef (93% lean works great)
• 1 large potato, scrubbed and sliced thin
• 3 carrots, peeled and cut into sticks
• 1 small onion, cut any way you like
• Seasoned salt
• Garlic powder
• Black pepper
• A few pats of butter
• Aluminum foil

How to Make It:

1. Divide the ground beef into four equal portions. Place each one onto its own sheet of aluminum foil.
2. Sprinkle a bit of seasoned salt over each portion of meat. Add some sliced or diced onion on top.
3. Layer potato slices over the meat. Sprinkle with a little more seasoned salt and garlic powder.
4. Add carrot sticks on top. Place a knob or two of butter on top of everything.
5. Bring two sides of the foil up and fold together to seal, leaving a pocket of air inside if possible. Seal the ends.
6. Place on the grill over low to medium-low heat, or over campfire coals. Close the grill lid and cook for 15–20 minutes, or until the meat is cooked through.

Pro Tip: The butter is key – it helps everything get nicely browned and flavorful. If your grill runs hot, turn the heat down a bit so things don’t burn on the bottom. Don’t have carrots? Bell pepper strips work beautifully too!

11. Campfire Foil-Packet Paella

Yes, you can absolutely make paella at a campsite – and it’s absolutely spectacular. This foil packet version takes the saffron-kissed flavors of Spain and makes them totally achievable over an open fire. Fresh seafood, chorizo, chicken, vegetables, and Arborio rice all cook together in one beautiful, aromatic pouch.

Best for: Adventurous campers, impressive outdoor dinners, date night under the stars
Time to Cook: About 1 hour over campfire
Servings: Adjustable

What You’ll Need:

• Raw Mexican chorizo
• Roasted chicken, shredded (no skin)
• Onion, chopped
• Garlic, minced
• Bell pepper, chopped
• Cherry tomatoes
• Saffron, salt, and black pepper
• Uncooked Arborio rice
• Equal parts white wine, chicken broth, or water (to match amount of rice)
• 2 sheets of non-stick foil per pouch (dull side facing in)

How to Make It:

1. Make foil bowls by using two sheets of non-stick foil (dull side facing inward) shaped into a deep bowl form.
2. Fill each bowl with your desired amounts of chorizo, chicken, onion, garlic, bell pepper, cherry tomatoes, and seasoning.
3. Add in equal parts uncooked Arborio rice and liquid (white wine, chicken broth, or water). Stir everything together.
4. Bring the edges of the foil up to the top and close the pouch tightly.
5. Place on the edge of the campfire, near the heat but not directly in open flame.
6. Rotate every 10–15 minutes. Cook for about 1 hour total. Remove from the campfire and enjoy!

Pro Tip: The rice needs time and steam to cook properly, so resist the urge to open the packet early! Position your pouches near glowing embers, not roaring flames, for the most even cooking.

12. Salmon With Herbs and Lemon

This recipe is proof that campfire cooking can be genuinely elegant. Fresh salmon fillets with lemon slices, a sprinkle of herbs, olive oil, salt and pepper – cooked in foil over the fire (or grill) until perfectly flaky. It’s healthy, light, and honestly one of the most impressive things you can serve at a campsite.

Best for: Healthy camping dinners, seafood lovers, impressing your camping crew
Time to Cook: 20–25 minutes for a whole fillet; 12–15 minutes for individual fillets
Servings: 8

What You’ll Need:

• 1 whole salmon fillet (or individual fillets, any size)
• 1–2 tablespoons olive oil
• 1 whole lemon, sliced (plus the ends for squeezing)
• 1 tablespoon fresh herbs (dill, basil, chives, parsley, thyme, rosemary, or a mix)
• Salt and pepper to taste
• Aluminum foil

How to Make It:

1. Lay your salmon skin-side-down on a large sheet of foil. Run your fingers along the fillet to check for pin bones and remove any you find.
2. Drizzle enough olive oil to lightly coat the surface of the salmon.
3. Place lemon slices evenly on top. Sprinkle with herbs, then season generously with salt and pepper.
4. Wrap the foil around the salmon, sealing it into a packet. Place over medium campfire heat or on the grill.
5. Cook until the salmon is pale pink, flakes easily with a fork, and reaches an internal temp of 135–145°F. A 1 lb whole fillet takes about 20–25 minutes; individual 4 oz fillets take 12–15 minutes.
6. Once done, squeeze the reserved lemon ends over the salmon for an extra burst of brightness. Serve immediately.

Pro Tip: If you don’t have an instant-read thermometer at camp, just check the thickest part of the fillet with a fork. If it flakes away easily, it’s done! Overcooked salmon gets dry fast, so don’t walk away from the fire.

13. Campfire Philly Cheesesteak Sandwich

A whole loaf of French bread, stuffed with sautéed peppers and onions, tender sliced roast beef, and melted provolone cheese – all wrapped in foil and warmed over the campfire until gloriously gooey and golden. This one makes an unforgettable camp dinner that feels way fancier than it should given how easy it is to pull off.

Best for: Campfire dinners, feeding a crowd, Philly cheesesteak lovers
Time to Cook: About 20 minutes over campfire or coals
Servings: 8

What You’ll Need:

• 1 loaf French bread, sliced
• 1/4 cup salted butter
• 1/2 tsp garlic powder
• 1 green bell pepper, sliced
• 1 small white onion, sliced
• 1 tablespoon salted butter (for sautéing veggies)
• 500g sliced roast beef
• 250g provolone cheese, sliced
• Aluminum foil (you may need 2 layers to wrap the whole loaf)

How to Make It:

1. In a small skillet, melt 1 tablespoon butter over medium heat. Add sliced pepper and onion and sauté until softened, about 5 minutes. (You can do this at home and store in the cooler!)
2. In a small bowl, mix together the 1/4 cup butter and garlic powder to create garlic butter.
3. Using a sharp knife, cut slices into the loaf of bread about 1/2 inch apart, but not all the way through to the bottom – you want it hinged.
4. Butter the inside of every second slice with the garlic butter.
5. Drop a large spoonful of the pepper and onion mixture into every second slice.
6. Stuff each opening with several slices of roast beef.
7. Layer with a slice of provolone cheese.
8. Wrap the entire stuffed loaf tightly in aluminum foil (use two layers if needed to cover it completely).
9. Place near the hot coals of the campfire – not directly IN the fire – or on the grate above the flames. Cook until the cheese is melted and the loaf is heated through, about 20 minutes.
10. To serve, slice all the way through the bread to cut into individual Philly cheesesteak sandwiches.

Pro Tip: Spray the inside of the aluminum foil with non-stick cooking spray before wrapping – this keeps the melted cheese from sticking to the foil. Pack along a sharp knife for clean, easy slicing!

14. Easy Barbecue Chicken and Potatoes

This is the ultimate crowd-pleasing campfire dinner. Juicy barbecue-seasoned chicken nestled on top of seasoned Yukon gold potatoes and onion wedges, all wrapped in foil and cooked until everything is perfectly tender and infused with smoky BBQ flavor. Topped with melted sharp cheddar and crumbled bacon. Yes, really.

Best for: Family camping dinners, BBQ nights, make-ahead meals
Time to Cook: 40–45 minutes (campfire, grill, or oven)
Servings: 3

What You’ll Need:

• 3 (6 oz) boneless skinless chicken breasts
• 3 teaspoons prepared barbecue seasoning
• 1/3 cup prepared barbecue sauce (thick variety works best)
• 3 medium-large Yukon gold potatoes, cut into 3/4-inch cubes or slices
• 1 medium red onion, cut into thin wedges
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 3/4 cup shredded sharp cheddar cheese
• 4 slices bacon, cooked and crumbled (reserve the drippings!)
• 3 (16×16 inch) squares of heavy aluminum foil
• Cooking spray

How to Make It:

1. Spray each piece of aluminum foil liberally with cooking spray.
2. Rub the chicken breasts all over with barbecue seasoning.
3. Divide the potatoes and onion wedges evenly between the three foil squares. Season with garlic salt and pepper. Drizzle with reserved bacon drippings.
4. Brush each chicken piece with barbecue sauce, then place one piece in the center of each potato pile. Bring the edges of the foil together and crimp tightly to seal.
5. On the campfire: Double-wrap the packets with foil. Place into hot coals and cook 40–45 minutes (depending on coal heat) until chicken reaches an internal temp of 165°F and potatoes are fork-tender. Open packets, sprinkle with cheddar and bacon, and leave in coals just until cheese melts. Let stand 5 minutes before serving.
6. On the grill: Preheat to medium-high. Place packets on grill without touching. Reduce to medium and cook 40–45 minutes until chicken is done. Open, add cheese and bacon, grill until cheese melts. Let stand 5 minutes.
7. In the oven: Preheat to 375°F. Bake on a sheet pan for 40–45 minutes. Open foil, add cheese and bacon, broil until cheese melts. Stand 5 minutes before serving.

Pro Tip: Cut your potatoes into uniform-sized pieces so they all finish cooking at the same time. And always use a thick barbecue sauce here – thin sauces add too much liquid to the packet and can make everything watery.

15. Tinfoil Meat, Potato, and Veggie Bowls

Think of this as the most satisfying, complete meal you can make without any dishes. Ground beef, potatoes, green beans, carrots, corn, and onion all cooked together in a foil packet with herbs and butter. It works over a campfire, on the grill, or in the oven – making it just as perfect for a busy weeknight at home as it is for camping.

Best for: Easy camping dinners, weeknight meals, meal prep
Time to Cook: About 20 minutes
Servings: 4

What You’ll Need:

• 1 lb ground beef
• 1 lb potatoes (about 4 medium), chopped into 1-inch pieces
• 1–2 cups chopped green beans
• 2 large carrots, sliced
• 1/2–1 cup corn (fresh, frozen, or canned)
• 1/2–1 cup chopped onion
• 1/4 cup salted butter, cubed (or 1/4 cup olive oil)
• 1 tablespoon fresh chopped herbs (or 1 teaspoon dried)
• Salt and pepper to taste
• 4 sheets of heavy-duty aluminum foil, about 18 inches each
• Nonstick cooking spray

How to Make It:

1. Cut four 18-inch sheets of heavy-duty foil and spray each with nonstick cooking spray.
2. Break the ground beef into small 1-inch pieces. Layer beef and veggies into the center of each foil sheet, dividing everything evenly between all four packets.
3. Top each packet with butter or oil, herbs, salt, and pepper.
4. Fold the long ends of the foil together and crimp tightly to seal. Fold the seam over itself until it’s flush. Fold and crimp the sides the same way. You want a tight seal so no juices escape. Wrap in a second layer of foil if cooking over an open fire.
5. Over campfire coals: Wait for a bed of hot coals. Cook for about 20 minutes, flipping and rotating as needed, until meat is cooked through and veggies are soft.
6. On the grill: Preheat to medium (about 400°F). Cook 20 minutes, flipping halfway through.
7. In the oven: Preheat to 400°F and cook 20 minutes.
8. Carefully open packets – steam inside is very hot. Eat straight from the foil or dump onto a plate.

Pro Tip: These packets hold up in the fridge or cooler for up to 48 hours before cooking, making them an incredible meal-prep option. Assemble everything at home, keep them cold, and just toss them on the fire when you’re ready to eat.

16. Campfire Pizza Log

The kids are going to go absolutely nuts for this one – and honestly, so will the adults. A whole French bread loaf loaded with pizza sauce, pepperoni, and melty mozzarella, sandwiched together and wrapped in foil until everything is hot, gooey, and perfect. It’s like a giant pizza pocket and it’s utterly glorious.

Best for: Kids, pizza lovers, easy campfire dinners
Time to Cook: About 15 minutes over campfire or BBQ
Servings: 6

What You’ll Need:

• 1 loaf of French bread
• 1/2 can (about 100ml) pizza sauce
• 150g pepperoni, sliced
• 9 slices (60g) mozzarella cheese
• Aluminum foil

How to Make It:

1. Cut the French bread in half lengthwise.
2. Spread pizza sauce generously on both cut sides of the bread.
3. Layer pepperoni and mozzarella cheese alternately on one side of the bread.
4. Sandwich the two sides of the bread together, pressing gently to keep everything inside.
5. Wrap the whole stuffed loaf tightly in aluminum foil.
6. Place over the campfire or BBQ grill for about 15 minutes, or until the bread is warmed through and the cheese is completely melted.
7. Unwrap, cut into sandwich-sized servings, and watch everyone dive in.

Pro Tip: Add sliced bell peppers, mushrooms, or olives between the layers if you want to sneak in some extra toppings. The foil holds everything together perfectly so it doesn’t fall apart when you cut it!

17. Whole Wheat Pasta Packets

This one’s lighter, fresher, and a little more sophisticated – and it’s a total dream for anyone looking for a meatless camping dinner that doesn’t feel like a compromise. Whole grain pasta tossed with roma tomatoes, fresh basil, goat cheese, garlic, and lemon, then grilled in individual foil packets until everything is warm and fragrant. Let everyone build their own for a fun, interactive dinner.

Best for: Vegetarian camping dinners, make-ahead camp meals, interactive meal setups
Time to Cook: 10–12 minutes on the grill
Servings: 6

What You’ll Need:

• 1 lb whole grain spaghetti, cooked slightly under al dente (subtract 1 minute from package cook time)
• 6 roma tomatoes, seeded and chopped
• 1 cup fresh basil leaves, coarsely chopped
• 4 oz fresh goat cheese
• 1 lemon, cut into 6 wedges
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 cloves garlic, finely minced
• 3 tablespoons olive oil
• 12 pieces of aluminum foil, cut to 8×12 inches (use 2 sheets per packet, layered)

How to Make It:

1. Cook the pasta slightly under al dente at home (subtract 1 minute from package instructions). Drain and store in a zip-top bag.
2. Preheat grill to low heat.
3. In a bowl, toss together the pasta, chopped tomatoes, basil, salt, pepper, garlic, and olive oil until well combined.
4. Layer two pieces of foil on top of each other to make each double-layer packet. Spoon about 1 1/4 cups of pasta mixture into the center of each packet.
5. Squeeze a lemon wedge over the pasta in each packet.
6. Spoon a few teaspoons of goat cheese into each packet.
7. Bring the long edges of the foil together and roll down to seal. Roll up the side edges to fully close – don’t squeeze out all the air, you want some space inside.
8. Place packets on the grill on low heat. Cook for 10–12 minutes, shaking each packet halfway through cooking.
9. Remove from grill and serve immediately right out of the packets!

Pro Tip: Pre-cook the pasta and prep all the ingredients at home before you leave. At camp, all you’re doing is assembling and grilling. This makes for a seriously easy and stress-free camping dinner.

Campfire Desserts

No campfire meal is complete without something sweet. These dessert recipes are some of the most fun – and most delicious – things you’ll ever make over an open flame.

18. Pineapple Upside-Down Cake

Individual grilled pineapple upside-down cakes in foil packets. Sounds fancy, takes about 15 minutes. The brown sugar and butter caramelize into a gorgeous, sticky sauce that soaks right into the pound cake. Serve it upside down, golden side up, with that jammy cherry on top – pure magic.

Best for: Campfire desserts, dinner party finales, impressing your camping crew
Time to Cook: 12 minutes on the grill
Servings: 1 (easily multiplied)

What You’ll Need (per serving):

• 1 1/2 tablespoons brown sugar
• 1 tablespoon butter
• 1 pineapple ring
• 1 maraschino cherry
• 1 individual-size round pound cake
• 1 square of non-stick foil

How to Make It:

1. Mound the brown sugar in the center of your foil square. Top with the pat of butter.
2. Place the pineapple ring on top of the sugar and butter.
3. Place the maraschino cherry in the center of the pineapple ring.
4. Top everything with the round pound cake – it acts as the “base” since you’ll be flipping it after cooking.
5. Close the foil tightly to form a sealed packet, rolling the edges shut.
6. Place on the grill with the sugar side down over medium-high heat. Grill for 12 minutes.
7. Remove from heat, open the packet, and flip it onto a plate so the caramelized pineapple is on top. Enjoy while warm!

Pro Tip: Make these right after dinner so the grill is still hot. They cook quickly and taste best warm – the caramelized sugar sauce is still gooey and irresistible!

19. Campfire Cones

Think s’mores, but way easier and way more fun. You stuff a waffle cone with all your favorite toppings, wrap it in foil, and toss it right into the campfire coals for a few minutes until everything melts into a warm, gooey, magical treat. Plus – no sticky skewers, no burnt marshmallows, no mess. Just pure s’mores joy in a cone.

Best for: Kids and adults, campfire desserts, party treat stations
Time to Cook: 5–7 minutes over campfire
Servings: As many as you want!

What You’ll Need:

• Waffle cones
• Mini marshmallows
• Chocolate chips
• Graham cracker pieces
• Optional fun toppings: M&Ms, Rolos, peanut butter cups, sliced bananas, strawberries, shredded coconut, brown sugar, butterscotch chips, chopped nuts – go wild!
• Aluminum foil

How to Make It:

1. Fill each waffle cone with your desired toppings – mini marshmallows, chocolate chips, graham cracker pieces, and anything else your heart desires.
2. Wrap each cone tightly in aluminum foil.
3. Toss the wrapped cones into the campfire coals. Cook for 5–7 minutes, or until everything inside is nicely melted.
4. Carefully remove from coals (they’ll be hot!), open the foil, and enjoy!

Alternative: Don’t have a campfire? Bake wrapped cones in the oven at 400°F for 5–7 minutes. They’re just as delicious!

Pro Tip: These can be assembled ahead of time and kept wrapped in foil until you’re ready to cook them. Set up a little cone-stuffing station with all the toppings and let everyone customize their own – it’s the most fun party activity!

20. Blueberry Cobbler

Two ingredients. That’s it. Blueberry pie filling and refrigerated biscuit dough baked together over a campfire in an aluminum pan until the biscuits are golden and the berries are bubbling. It’s comforting, it’s easy, and it tastes like something your grandma would make – except you made it in the woods, which makes it even better.

Best for: Easy campfire desserts, feeding a crowd, two-ingredient wins
Time to Cook: 20–30 minutes over campfire
Servings: 9

What You’ll Need:

• 1 (540ml) can blueberry pie filling
• 1 can refrigerated biscuit dough
• 1 aluminum baking dish or pie tin
• Aluminum foil

How to Make It:

1. Open the pie filling and scoop it into the aluminum baking dish.
2. Open the container of biscuits and layer the raw dough pieces on top of the pie filling.
3. Cover the dish tightly with aluminum foil.
4. Place over the campfire on low heat and bake for 20–30 minutes, until the biscuits are cooked through and the filling is bubbling.
5. Remove carefully, uncover, and serve hot right from the pan.

Pro Tip: Low and slow is the key here! High heat will burn the bottom before the biscuits cook through. Use the edge of the campfire rather than directly over the flame, and be patient – the wait is absolutely worth it.

21. Chocolate Marshmallow Banana Boats

If you make only ONE thing from this entire list, let it be this. A banana split open, stuffed with chocolate and mini marshmallows, wrapped in foil, and cooked over the campfire until everything is warm and melty and dreamy. Top it with crushed graham crackers and you’ve got a dessert that people will literally be talking about for years.

Best for: The most iconic campfire dessert, kids and adults, crowd-pleasing fun
Time to Cook: About 10 minutes over campfire or grill
Servings: 1 (make as many as you want!)

What You’ll Need (per banana boat):

• 1 banana (peel on)
• 2 tablespoons milk chocolate chips or chopped chocolate bar
• 8 mini marshmallows
• 1 graham cracker square (for topping)
• Aluminum foil

How to Make It:

1. Take the banana with the peel still on and cut it down the middle along the concave (curved inward) side – not all the way through, just until the tip of the knife grazes the peel on the other side. Pull the peel and banana slightly apart to open up a pocket.
2. Stuff the pocket with chocolate chips and mini marshmallows.
3. Wrap the banana in foil.
4. Place on a campfire or grill until the fillings are melted and the banana is warmed through, about 10 minutes.
5. Unwrap, top with crushed graham cracker, and enjoy right out of the peel!

Fun Filling Variations to Try:

• Strawberry Hazelnut: Strawberries + Nutella + Chopped Hazelnuts
• Samoas: Chocolate Chips + Caramel Sauce + Toasted Coconut
• PB&C: Peanut Butter + Chocolate Chips
• Banana Split: Milk Chocolate + Marshmallows + Cherries
• Pecan Praline: Pralines + Dark Chocolate
• Honey Ginger: Honey + Candied Ginger + White Chocolate
• Dulce de Leche: Dulce de Leche Sauce + Chocolate + Coconut Shreds
• Vegan: Dark Chocolate + Vegan Mini Marshmallows

Pro Tip: Set up a banana boat bar! Lay out all the filling options and let everyone stuff their own banana before wrapping in foil. It’s an activity AND dessert rolled into one.

Your Campfire Cooking Is About to Get Seriously Upgraded

From cozy breakfast burritos to melty banana boats, foil packet cooking is honestly one of the best things to happen to outdoor entertaining.

There’s something about the simplicity of it – wrap it up, toss it on the fire, eat it straight from the foil – that makes every meal feel a little magical.

Whether you’re planning a big camping trip with the whole family, a weekend getaway with your girlfriends, or just a backyard bonfire dinner, these 21 recipes have you completely covered.

So grab your heavy-duty foil, stock up on your favorite ingredients, and get ready to make some seriously delicious memories around the fire.

Which of these are you trying first? Bookmark this page so you can come back to it every time you’re planning your next outdoor adventure!