No matter where you’re camping, whether it’s in a tent, RV or hammock camping, you still need tasty easy camping meals! One-pot meals are the perfect option for when you’re trying to make something quick and delicious.

They usually require one large pot or pan, so there’s less mess and fewer dishes to clean up. Plus, they’re super easy to make and can usually be campfire cooking, camp stove, or even in an oven if you have one while camping.

Here are 17 delicious one-pot easy camping meal ideas that will keep your camping trip fueled up with deliciousness!

If you have small picky eaters going with you, here is the special Camping Meals For Kids recipe.

Campfire Scrambled Eggs

Campfire scrambled eggs are a classic camping breakfast. They’re made with eggs, butter, cheese, and any other ingredients you may want to add in. Simply mix everything together then cook on the campfire or over the stove until they’re cooked through.

Ingredients: 

Serving: 4

  • ¼ Butter
  • 4 Eggs
  • Chives
  • Pepper
  • Salt

Directions: 

  1. A cast iron pan should be heated to medium heat; the butter should bubble but not burned.
  2. With a fork, whisk eggs until just mixed. Add salt, pepper, and chives.
  3. Put the butter in the pan; when it foams and melts, add the eggs.
  4. As the eggs begin to set, shake the pan a little and gently lift them away from the pan with a wooden spoon.
  5. When the eggs are 80% done, turn off the heat, give them one last stir, and then take them out of the pan since they will continue to cook.

Easy Chickpea Curry

Easy chickpea curry is an easy, delicious one-pot meal that’s perfect for camping. It’s made with canned chickpeas, tomato paste, and a variety of spices that give it lots of flavor. You can customize this dish by adding any other ingredients you like such as vegetables or tofu!

Ingredients: 

Serving: 4

  • 1 Tablespoon freshly-squeezed lemon juice
  • Cayenne and freshly-ground black pepper
  • 1 Teaspoon fine sea salt
  • Diced (15-ounce) 1 can fire-roasted tomatoes
  • Rinsed and drained (15-ounce) 2 cans chickpeas
  • 1 Tablespoon garam masala
  • 1 Tablespoon olive oil
  • Diced 1 Medium white onion
  • Minced 3 Cloves garlic
  • Grated 1 Tablespoon fresh ginger
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground turmeric
  • (15-ounce) 1 can of coconut milk
  • 1 Large handful fresh baby spinach
  • For topping, chopped fresh cilantro
  • For serving, extra lemon wedges 

Directions: 

  1. Cook fresh veggies. In a sizable stock pot or sauté pan, heat the oil over medium-high heat. After adding it, add the onion and cook it for five minutes while stirring occasionally.
  2. Stirring regularly for 2 minutes, add the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few grinds of black pepper.
  3. Simmer. Stir in the diced tomatoes, coconut milk, and chickpeas. Cook the sauce a little longer until it simmers. Cook for 5 to 10 minutes on medium-low heat to maintain the simmer.
  4. Finish. Baby spinach and lemon should be added, then stirred until the spinach has wilted.

Homemade Sausage McMuffin Sandwich

A Homemade camping sausage McMuffin sandwich is easy to make and a great way to start the day or for your camp dinners! All you need are some English muffins, sausage patties, eggs, cheese, and your favorite condiments.

Simply fry the sausage and eggs on your camp stove or over the fire and assemble the sandwiches with all of your desired ingredients. Enjoy your own homemade version of the classic sausage McMuffin!

Ingredients: 

Serving: 4

  • Cooking Spray
  • 4 Cheddar Cheese
  • Olive Oil
  • 6 Eggs
  • 4 Sausage Patties
  • 4 English muffins

Directions: 

  1. Place a mason jar lid or egg rings in a sizable nonstick skillet that has been coated with oil and placed over medium-high heat. Use cooking spray to spritz. Eggs should be cracked into the rings and the yolks broken with a fork.
  2. After adding water, cover the skillet with a lid. Cook for 2 minutes or until desired doneness. Place aside.
  3. In a mixing bowl, combine ground pork, Italian seasoning, onion powder, salt, pepper, and sugar. Make 4 somewhat larger-than-the-muffin patty-shaped shapes. (Once cooked, the patties will shrink.)
  4. Over high heat, add oil to a sizable nonstick skillet. Place the patties on the griddle once it is heated. For about 3 minutes, or until browned, cook the first side. The patties should be cooked through after roughly 3 minutes of flipping. To melt the cheese, sprinkle it on top and cover with a lid.
  5. On a platter, place the bottom English muffin. Then include the cheese-topped sausage patties.
  6. Place the top English Muffin on top, then the egg.

Dutch Oven One Pot Pasta

Dutch oven one-pot pasta is a simple, delicious, and hassle-free meal that is ideal for one of easy camping meals. It’s made with just a few pantry staples and cooked in a Dutch oven over the campfire! Simply add all of the ingredients to the Dutch oven and cook until everything is fully heated through. Serve it up with some freshly grated Parmesan cheese and a sprinkle of fresh herbs for extra flavor.

Ingredients: 

Serving: 4

  • Black Pepper 
  • Chicken Broth
  • Cherry Tomatoes 
  • Cheese
  • Fresh Basil
  • Garlic 
  • Italian Seasonings 
  • Pasta
  • Onion 
  • Salt 
  • Red Pepper Flakes
  • Olive Oil 

Directions: 

  1. Sauté the garlic and onion. Start the meal by heating the olive oil in a sizable cast iron dutch oven or saucepan over medium-high heat on the camp stove. The chopped onions are then added, and they are cooked for 2 to 3 minutes, or until they are tender and transparent. Add the garlic at this point and heat for a further 30 seconds, or until fragrant. It’s crucial to avoid putting the garlic in with the onions to avoid burning it.
  2. Add the seasonings and tomatoes.
  3. The cherry tomatoes should then be added to the pot and cooked for just a minute or so, or until they start to soften. Salt, black pepper, Italian seasoning, and red pepper flakes should then be added. Cook the tomatoes, once the tomatoes are soft, you need to add the seasonings straight away.
  4. Add the pasta, then cook. The noodles and chicken broth should be added to the saucepan, and it should be heated to a boil while occasionally stirring. When the linguini is al dente, continue cooking the meal for another 10 minutes or so. 
  5. Garnish and serve. 

Dutch Oven Bread

Ingredients: 

Serving: 4

  • 1 Teaspoon salt 
  • 3 To 3-1/2 Cups (125 grams per cup) all-purpose flour
  • (70° to 75°) 1-1/2 Cups water 
  • 1 Teaspoon active dry yeast

Directions: 

  1. Mix three cups of flour, yeast, and salt in a sizable bowl. To create a moist, shaggy dough, combine water with just enough of the remaining flour. Avoid kneading. Cover and allow to rise for 7-8 hours in a cool area until doubled.
  2. A Dutch oven with a lid should be placed on the center rack of a 450° preheated oven and heated for at least 30 minutes. Turn dough onto a surface that has been liberally floured after heating the Dutch oven.
  3. Make a quick round loaf using a metal scraper or spatula. Place gently on top of a parchment sheet.
  4. Slice the loaf’s top horizontally, 1/4 inch deep, with a sharp knife. Immediately lower the bread into the hot Dutch oven using the parchment. Bake for 30 minutes with a cover.
  5. When the bread is deep golden brown and sounds hollow when tapped, uncover and continue baking for another 15-20 minutes, partially covering if it starts to color too quickly.
  6. Take the loaf out of the pan and let it cool entirely on a wire rack.

Boiled Egg Sandwiches

Boiled egg sandwiches are a great way to start the day. They’re quick, easy, and delicious! Boiled eggs make a nutritious camping breakfast option that’s full of protein, vitamins and minerals – not to mention they taste great!

This simple recipe uses soft-boiled eggs, which have creamy yolks and firm whites that are perfect for making sandwich fillings. With just a few simple ingredients, you can make a delicious and satisfying sandwich that’s perfect for any time of the day!

Ingredients: 

Serving: 4

  • 1/4 Cup mayonnaise
  • 3 Teaspoon soft butter
  • 1/4 Teaspoon freshly ground black pepper
  • 1/4 Teaspoon Mustard Paste
  • 4 Hard boiled eggs
  • 6 Bread slices
  • Salt and leafy vegetable

Directions: 

  1. Set the eggs on a cutting board and finely chop them.
  2. Transfer the diced eggs to a large bowl. Stir in the mayonnaise, salt, black pepper, and mustard paste with a spatula.
  3. Make three equal amounts of the mixture, and set them aside.
  4. Two slices of bread should be placed on a spotless, dry surface with one-half teaspoon of butter on each slice.
  5. One slice of bread should have some of the egg mixtures on it. Place another slice of bread on top, buttered side down, and gently press it down.
  6. Make a diagonal cut using a sharp knife. 

Campfire Apple Crisp

Ingredients: 

Serving: 4

  • 1 Cup granola
  • 2 Tablespoons bourbon
  • 1 Tablespoon butter or oil  
  • ½ Teaspoon ground cloves
  • ½ Teaspoon ground nutmeg
  • Sliced ¼” thin 2-3 apples
  • 1 Teaspoon ground cinnamon
  • ¼ Cup brown sugar

Directions: 

  1. Sliced apples should be sauteed in a little butter or oil in an 8- or 10-inch cast iron skillet over medium heat for about 5 minutes, or until they start to soften.
  2. Stir in the sugar, bourbon, and spices after adding them. Cook the sauce for a further 5 to 10 minutes, or until it thickens and the apples are soft.
  3. After removing from the heat, evenly distribute the granola on top. Serve in separate dishes with a dollop of sour cream or straight from the skillet.

Camping Quesadillas

Camping quesadillas are a great way to enjoy a delicious meal while camping. Quesadillas are easy to make, require minimal ingredients, and can be enjoyed hot or cold. All you need is tortilla wraps, cheese, diced tomatoes and jalapenos (optional).

Ingredients: 

Serving: 4

  • Shredded 1 blend cheese
  • Grilled and sliced 2 8oz chicken breasts
  • Rinsed and drained 1 can black beans 
  • 1 Jar Tostitos salsa con queso
  • 4 Medium flour tortillas

Directions: 

  1. One side of a tortilla should be covered with 1 tablespoon of salsa con queso.
  2. Insert 1/4 c. chicken over salsa with queso on half of the tortilla. Spread 1/4 cup, a quarter cup of black beans. chicken with cheese on top.
  3. To enclose the fillings, fold the tortilla’s other side over. A piece of tin foil big enough to cover the quesadilla should be placed on top. Keep the ends untied.
  4. Over the bonfire, put the tinfoil quesadilla on the grate. Keep overheating until the tortilla is crispy and the cheese has melted.
  5. Cut the object out of the grating into four parts.

Egg & Potato Salad

Ingredients: 

Serving: 4

  • 3 Tablespoon mayonnaise
  • 1 Teaspoon mustard
  • 1 Pinch powdered salt
  • 1 Pinch powdered black pepper
  • Halved, peeled 4 boiled sweet potatoes
  • 2 Peeled, finely chopped egg

Directions: 

  1. Combine eggs and sweet potatoes.
  2. Add the boiled, peeled, and cut potatoes to a big dish. In the same bowl, combine mayonnaise and mustard with the finely diced eggs. Combine them.
  3. Serve after adding seasonings.

Campfire Butter Sweet Corn

Campfire Butter Sweet Corn is a delicious and easy camping dish made with corn, butter, herbs, and spices. It’s a classic campfire recipe that has been enjoyed for generations. It can be cooked over an open flame or in the oven, making it ideal for any camping trip or outdoor gathering. The ingredients are simple and include sweetcorn, butter, garlic, herbs, and spices of your choice. Once cooked, the corn can be served with a side of grated cheese, fresh herbs, or a dollop of sour cream. Enjoy!

Ingredients: 

Serving: 4

  • 2 Tablespoons butter
  • Chopped ¼ cup fresh chives
  • ¼ Teaspoon pepper
  • Husked 4 medium ears corn
  • Minced 1 tablespoon garlic
  • ¼ Teaspoon salt
  • Foil

Directions: 

  1. In a small bowl, mix the butter, garlic, chives, salt, and pepper. Over the corn, apply the flavor-infused butter. Heavy-duty foil should be used to wrap each piece of maize. Place until ready for use in a cooler.
  2. Make a campfire and let it burn until it is reduced to embers. Cook the corn in the foil 4 to 6 inches above the embers for about 15 minutes, tossing it occasionally, until it is soft. 

French Toast Sticks

French Toast Sticks are a popular breakfast treat made by dipping bread slices in a mixture of egg and milk, then frying them in butter. The sticks can be served with maple syrup or any other sweet condiment for an even sweeter delight. They are also a great snack for kids, as the sticks are easy to eat and less likely to make a mess when camping.

Ingredients: 

Serving: 4

  • 4 Slices bread
  • 1/2 Cup whole milk
  • 1 Teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter
  • 4 Large eggs
  • Optional: cinnamon sugar and syrup

Directions: 

  1. Whisk the eggs, milk, and vanilla in a medium bowl.
  2. Each bread slice should have four strips on it.
  3. In a skillet over medium heat, melt the butter.
  4. Bread strips are dipped into the basin and given a quick soak.
  5. When the butter has melted, add a batch of the bread strips that have been soaked, and cook them in the skillet until golden brown, turning them over to brown the other side.
  6.  Serve with butter and maple syrup and a dusting of confectioners’ sugar or a sugar-cinnamon mixture.

Campfire Nachos

Campfire Nachos is a delicious snack or meal that can be made over an open flame. It’s a variation of the classic nacho dish, with all the usual ingredients like tortilla chips, melted cheese, and various toppings. However, instead of baking it in the oven, you cook it over an open fire to add a unique smoky flavor. It’s a great dish to make while camping because it is easy to prepare and cook, and everyone will enjoy eating it! There are many variations of this recipe that you can try, including adding grilled vegetables or meat. You can also get creative with the toppings by using different types of cheese or adding extra flavors like jalapenos.

Ingredients: 

Serving: 4

  • ½ lb Tortilla chips
  • Drained (14.5 oz) 1 can black beans
  • (7.75 oz) 1 can hot tomato sauce
  • Shredded 1 cup Mexican cheese blend
  • Cubed 1 large avocado
  • Sliced 4-5 green onions 
  • Chopped fresh cilantro
  • Cut into wedges 1 small lime
  • 1 Tablespoon neutral flavored oil

Directions: 

  1. To keep the nachos from sticking, lightly grease the bottom of a big dutch oven.
  2. Spread 13 of the chips out evenly in the Dutch oven. Add 14 cans of tomato, 14 cans of black beans, 14 cup cheese, and a few slices of avocado, green onions, and cilantro on top. For the second layer, repeat.
  3. Use the remaining 1/3 of the chips, 1/2 of the tomato, 1/2 of the black beans, 1/2 of the cheese, and the remaining cilantro, onion, and avocado for the third and final layer.
  4. Until the cheese has melted, cover the dutch oven and lay it over the campfire on a metal grill for about 10 minutes. 

Trail Mix Nuts

Ingredients: 

Serving: 4

  • Pinch of nutmeg
  • Chopped 1/2 cup 82% dark chocolate
  • 3/4 Cup raw pecans
  • 1/2 Teaspoon cinnamon
  • 3/4 Cup raw cashews
  • 1/2 Cup raw sunflower seeds
  • 1/2 Cup raw pumpkin seeds
  • 1/4 Teaspoon sea salt
  • 1/2 Cup unsweetened cherries
  • 1/2 Cup unsweetened raisins

Directions: 

  1. In a sizable basin, combine all the ingredients thoroughly.
  2. Use a mason jar or a ziplock bag to store.

Easy Banana Bread

Easy Banana Bread is a great way to enjoy a sweet treat while camping. This recipe requires minimal ingredients and utensils which makes it ideal for the outdoors. The banana bread can be made over a campfire or in the oven, making it an easy and delicious option. Additionally, this recipe utilizes ripe bananas to provide natural sweetness without the need for added sugar. The combination of nuts and bananas makes this bread a nutrient-dense snack that will fuel you through outdoor activities.

Ingredients: 

Serving: 4

  • 1 Cup white sugar
  • ¼ Cup melted butter
  • 1 ½ Cups all-purpose flour
  • 1 Egg
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • Mashed 3 ripe bananas

Directions: 

  1. Pre-heat the dutch oven to around 325 degrees Fahrenheit (165 degrees C).
  2. In a bowl, mix the butter, egg, sugar, and bananas. In a separate dish, combine the flour and baking soda; fold into the banana mixture until barely combined. Pour the batter into the dutch oven after stirring in the salt.
  3. A toothpick inserted in the center of the bread should come out clean after about an hour of baking in the preheated oven.

Banana Pancakes

Ingredients: 

Serving: 4

  • Mashed 3 ripe bananas
  • 1 Cup milk
  • Beaten 2 eggs
  • 2 Tablespoons vegetable oil
  • 1 Cup all-purpose flour
  • 1 Tablespoon white sugar
  • 2 Teaspoons baking powder
  • ¼ Teaspoon salt

Directions: 

  1. In a separate basin, combine the flour, white sugar, baking soda, and salt. In the first bowl, combine the egg, milk, vegetable oil, and bananas.
  2. The batter will have some lumps as you stir the flour component into the banana mixture.
  3. Pour or scoop the batter onto a hot, lightly oiled griddle or frying pan, using about 1/4 cup for each pancake. Cook the pancakes for 3 to 5 minutes on each side, or until golden brown.

Campfire Pizza

Campfire Pizza is an easy meal that is perfect for outdoor cooking. The recipe requires minimal ingredients, and you can customize it by adding your favorite toppings like veggies or meat. This pizza comes together quickly on the campfire and makes a delicious, filling meal.

Ingredients: 

Serving: 4

Pizza Dough

  • 1 Kg rapid rise instant yeast
  • 1 Cup lukewarm water
  • 1 Tablespoon extra-virgin olive oil
  • 2½ Cups spelt flour or whole wheat flour, plus more for shaping and kneading

Toppings and Assembly

  • ⅓  Cup prepared tomato sauce (Optional store-bought pizza sauce)
  • Sliced into thin circles or 1½ cups shredded mozzarella or 1 ball of mozzarella
  • Sliced into thin circles, ¼ cup red onion
  • Pitted and sliced ¼ cup black olives
  • Chopped ¼ cup fresh basil leaves
  • ¼ Cup cooked ground beef or chicken

Directions: 

  1. Warm water and yeast should be combined and stirred for 1 minute to dissolve the yeast. The flour and olive oil should be combined until a dough ball forms. Knead the dough with your hands until a nice ball forms. If the dough is too sticky, add extra flour to the bowl.
  2. For 15 minutes, cover the bowl with a towel and leave it somewhere warm if possible.
  3. Create two balls by dividing the dough in half. In the bowl, place one ball aside.
  4. Start a fire or heat a grill to a high temperature.
  5. Spread one of the dough balls out on the bottom of a cast iron skillet that has been coated with more olive oil. With your fingers, spread the dough evenly around the bottom of the skillet, pushing it up to the edge.
  6.  Using a heat proof glove, remove the pan from the heat and carefully flip the crust over.
  7. Place half of each topping on the pizza, excluding basil, and re-heat the pan. Cook until the cheese is melted, which should take around 5 minutes. Pizza should be covered with aluminum foil to help it cook if it has numerous toppings.
  8. Take the first pizza off the pan when it’s done baking. Top with basil, slice.

Sausage and Spinach Penne Pasta

Ingredients: 

Serving: 4

  • 1 Pound penne
  • 1 Pound sweet or hot Italian sausage
  • 2 14.5-oz. Cans diced tomatoes with juice
  • 5 Ounces baby spinach
  • ½ Cup grated Parmesan, plus more for serving
  • 1 Teaspoon dried oregano
  • Salt and pepper
  • 1 Cup shredded mozzarella
  • 1 Teaspoon dried basil
  • Minced 1 clove garlic

Directions: 

  1. Large saucepan of salted water should be brought to a boil. Cook the penne for 11 minutes or until it is al dente. Drain.
  2. Sausage should be cooked for about 6 minutes in a large skillet over medium-high heat, turning to break up any large bits. Stirring for 30 seconds after adding the garlic Add the tomatoes’ liquid together with the basil and oregano. Stirring twice, bring mixture to a boil, then decrease heat to medium and simmer for about 5 minutes, or until slightly thickened.
  3. Stir the noodles into the skillet to mix. Include spinach. Cook, stirring once or twice, until just wilted. Add salt and pepper after tasting. After taking the skillet off the heat, top the spaghetti with cheese.

The Bottom Line:

Camping meals can be easy to make and delicious. With some simple ingredients, you can make a variety of dishes such as banana pancakes, campfire pizza, and sausage and spinach penne pasta.

These recipes require minimal effort and time, but still provide great flavor for your camping adventure.

Don’t forget the wine or beer to go with your meal – it will be the perfect way to end your camping trip!

Happy cooking!

Hank Lin is an outdoorsman at heart. He loves camping and hiking with his family, and he's also quite skilled at cooking over a campfire. Hank has worked in the technology industry for most of his career, and he currently runs his own business. He's a hard worker, but he always makes time for his loved ones. They are the most important thing in his life.

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