We made this recipe on a weekend backpacking trip, and it was a very welcome and filling meal at the end of a long day of hiking. Making macaroni and cheese and hot dogs in the backcountry took a little extra preparation, but it was definitely worth the effort. The warm and comforting flavors, and the experience of cooking and eating in a beautiful outdoor setting made it all the more enjoyable. 

We prepped all the ingredients the day before our trip to make the process at the campsite quicker and easier. We knew we would be tired after a 10-mile mountainous hike and we wouldn’t want to spend much time making the meal. We cooked the noodles at home, and mixed in the Alfredo sauce, cheeses, and milk. Then we stored the mac & cheese in a sealed container in a small cooler to be heated up at the campsite.

We brought our Otzi Spark grill in carbon steel on this trip. Our carbon steel model weighs in at 4 lbs but it disassembles into separate flat pieces, so we divided it between our two packs. That way we only had to carry 2 lbs each. On our hike out we even put one of the pieces in our adventure dog’s pack to help get more of her endless energy out! 

For a lighter weight option, we also offer a titanium version of our Spark grill, which weighs in at only 1lb 10oz for the base configuration. The full configuration, which includes a griddle plate and a skewer, weighs in at 2lbs 2oz. But if you opt not to bring the griddle and skewer it reduces the weight to 1lb 10oz. And if you’re backpacking with another person you can divide the pieces between your packs to reduce that weight even further!

Once at the campsite we used foraged sticks and twigs to get our Spark grill started, and from there it was a quick process of grilling the hot dogs and heating up the mac & cheese in our individual backpacking pots. We cut up the hot dogs and mixed them into the cheesy, gooey, mac & cheese and the result was delicious! And just what we needed at the end of a strenuous day of hiking up and over steep slopes.

Gourmet Campground Mac & Cheese and Hot Dogs

A comforting and delicious one-pot recipe!

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2

Course: Lunch or Dinner

Grill type: Otzi Spark portable single person grill in carbon steel

Traditional Recipe Ingredients:

1-2 hot dogs (we used Beeler’s Fully Cooked Uncured Wieners)

3/4 cup elbow macaroni 

4 oz Alfredo sauce (we used Simple Truth Organic Classic Alfredo Sauce)

1/4 cup shredded Mexican style cheese blend (we used Lucerne Dairy Farms 4-cheese blend)

1/4 cup shredded Mozzarella cheese 

2 Tbsp shredded Parmesan cheese

1/2 cup whole milk (we used Horizon Organic milk)

Vegan Recipe Ingredients:

1-2 vegan hot dogs (we used Lightlife Smart Dogs)

3/4 cup elbow macaroni

4 oz vegan Alfredo sauce (we used Primal Kitchen No Dairy Alfredo Sauce)

1/4 cup vegan shredded Mozzarella cheese (we used Violife Mozzarella shreds)

1/4 cup vegan shredded Cheddar cheese (we used Violife Cheddar shreds)

1/2 cup full fat coconut milk

Instructions:

1. The day before your trip if you’re backpacking; cook pasta per packaging instructions. Drain and stir in Alfredo sauce, cheeses, and milk. Store in a sealed container in a small cooler or a lunch box with an ice pack.
2. If you’re not backpacking, boil water in a pot on heated grill top and then cook pasta per packaging instructions. Drain and stir in Alfredo sauce, cheeses, and milk. Set aside.
3. Place hot dogs on heated grill top and cook to desired doneness. Remove from grill.
4. If backpacking, place mac & cheese in individual camping pot or pan and place on grill top. If you’re not backpacking, place your mac & cheese pot back on the grill. Cover and cook until cheese is melted, stirring occasionally. We kept our hot dogs warm by covering the pots with our Spark griddle plate and placing the hot dogs on top.
5. Once ready, cut up the hot dogs and stir into the mac & cheese. Enjoy!

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

The key to this recipe is prepping the ingredients to be transported in a backpack for your weekend backpacking trip. Eggs are a staple ingredient in any omelette, but they typically aren’t packed in a bag as the shells easily break. To remedy this, you can simply crack the eggs into a lightweight plastic container prior to leaving on your trip. We recommend using a container with a twist-on lid to ensure it stays leak-proof while you’re hiking. 

Another option is to use tofu as an egg substitute, as it is in a solid form rather than liquid. This is also a great option for a vegan version of this recipe, which we made on our own backpacking trip. We actually had a mishap while making this recipe and accidentally knocked our egg container over! Our dog was thrilled to clean it up for us, and we ended up using tofu as a backup.

To reduce weight in your pack, we also recommend prepping the other ingredients beforehand and storing them in a lightweight plastic or silicone bag. Since these ingredients are perishable, you can pack them with a couple gel ice packs in a pocket of your backpack, and enjoy this recipe the first morning of your backpacking trip. 

The eggs or tofu in this recipe provide a fluffy and creamy base, while the tater tots add heartiness. The ham or vegan bacon provides a salty and savory flavor that pairs well with the fresh and bright taste of the vegetables.

The green onions and bell peppers provide a sweet and crunchy texture, while the mushrooms add a rich and meaty flavor. And the spinach adds a pop of color and freshness, as well as a healthy dose of vitamins and minerals. When combined, these ingredients create a harmonious and balanced flavor profile that is both satisfying and comforting.

Loaded Camp Omelettes

A hearty camp breakfast packed with flavor and color!

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2

Course: Lunch or Dinner

Grill type: Otzi Spark portable single person grill in titanium

Traditional Recipe Ingredients:

3 eggs

6-8 tater tots

1/4 cup ham, diced (we recommend True Story Uncured Black Forest Ham)

2 green onions, diced

2-4 oyster mushrooms, diced

1/4 red bell pepper, diced

1/4 yellow bell pepper, diced

1 handful spinach, chopped

1/2 tsp salt (or to taste)

1/4 tsp pepper

Instructions:

1. Prior to weekend backpacking or camping trip, dice ham, onion, mushrooms, and bell peppers into small pieces. Pack in a lightweight container such as a plastic or silicone bag with small gel ice packs.
2. Crack eggs into a leak-proof container. Make sure to pack in backpack with gel ice packs or other cooling option.
3. Once at campground, add egg to individual camp pot or pan, then break up tater tots and add to eggs.
4. Sprinkle with salt and pepper to taste.
5. Add ham, spinach, and diced veggies.
6. Place on grill top, allowing eggs at bottom to cook for 3-5 minutes before stirring. Then stir occasionally until fully cooked.
7. Remove from grill and enjoy!

Vegan Recipe Ingredients:

6-8 oz medium firm tofu

6-8 tater tots

Vegan bacon, diced

2 green onions, diced

2-4 oyster mushrooms, diced

1/4 red bell pepper, diced

1/4 yellow bell pepper, diced

1 handful spinach, chopped

1/2 tsp salt (or to taste)

1/4 tsp pepper

Instructions:

1. Prior to weekend backpacking or camping trip, dice vegan bacon, onion, mushrooms, and bell peppers into small pieces. Pack in a lightweight container such as a plastic or silicone bag with small gel ice packs.
2. Break up tofu and pack in a lightweight container such as a plastic or silicone bag with small gel ice packs.
3. Once at campground, add tofu to individual camp pot or pan, then break up tater tots and add to tofu.
4. Sprinkle with salt and pepper to taste.
5. Add vegan, spinach, and diced veggies. Stir all ingredients together to combine.
6. Place on grill top, stirring occasionally until fully cooked.
7. Remove from grill and enjoy!

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

We made this bacon grilled cheese sandwich recipe for the first time on a backpacking trip and it quickly became one of our all-time favorite meals to make on the trail. For us, backpacking is an amazing way to explore the outdoors and enjoy nature, whether we’re hiking through the mountains, trekking through the forest, or following a trail by a river. But backpacking isn’t just about the adventure; it’s also about the food. After a long day on the trail, there’s nothing like enjoying a hearty meal that fills you up and provides the energy you need for the next day’s adventure. And what better way to enjoy a meal in the backcountry than by cooking a hot meal on a small camp grill, such as our titanium Spark flat pack grill?

The smoky and salty flavor of the bacon gives the sandwich a depth of flavor that goes well with the melted cheese. It also adds a satisfying crunch that contrasts with the soft bread and cheese. The sharp cheddar is a classic option for grilled cheese, with its robust and tangy flavor. It blends well with the other ingredients because it melts easily and has a gooey texture once melted. In contrast, the spicy flavor of the pepper jack cheese gives the sandwich a kick of heat and serves as a nice counterbalance to the saltiness of the bacon.

The arugula gives the sandwich a peppery, fresh flavor that cuts through the richness of the bacon and cheese. Additionally, it gives the sandwich a crispy texture, which adds another layer of flavor and texture.

And the tangy flavor of the sourdough bread perfectly pairs with the other ingredients. Its firm texture also withstands the heat of the grill well, resulting in a crispy, golden brown crust that gives each bite a satisfying crunch. The combination of al the ingredients results in a sandwich that is bursting with flavor.

Enjoy a classic comfort food in the backcountry with the help of our titanium Spark grill!

Prep time: 2 minutes

Cook time: 10 minutes

Total time: 12 minutes

Servings: 2

Course: Lunch or Dinner

Grill type: Otzi Spark portable single person grill in titanium

Ingredients:

Sourdough bread - 4 slices

2 slices sharp cheddar cheese

2 slices pepper jack cheese

4 slices thick-cut bacon

2 handfuls arugula

Instructions:

1. Lay bacon slices on grill top and cook 2-3 minutes. Flip the bacon and cook for another 1-2 minutes or until desired doneness. Remove from grill.
2. Layer 1 slice of cheddar cheese, 1 slice of pepper jack cheese, 2 slices of bacon and 1 handful of arugula in 2 slices of sourdough bread.
3. Place sandwich on grill top and grill until cheese begins to melt, making sure to flip the sandwich over to evenly cook both sides.

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!