Campfire Breakfast Burritos Recipe (Make-Ahead)

5 / 5 (1 review) 11 Comments

Breakfast burritos for camping

How to Make Breakfast Burritos for Camping!

With the prep work done in advance, you can have delicious breakfast burritos to eat on your camping trip. Nice meal for breakfast or dinner. Just toss them into the hot coals of the campfire to warm them up and enjoy!

I know how camping goes. It is so nice to just relax and not have to do anything. A lot of the time though, cooking in the woods can be super time consuming but, not when you’re prepared.

With this recipe, you can do all the prepping BEFOREHAND, so all you have to do is show up and throw these guys on into the coals. After that, dinner will be served and you can keep relaxing.

Ingredients

Black cutting board with burrito ingredients

For the filling, I basically cook three things in a large skillet one after another – potatoes, eggs, and sausage. If you can get two skillets going at one time, that would save you a bit of time. Or you can spread it out and make each part on different days or different times and just refrigerate until you are ready to add it all together.

I love the combination of sausage, eggs, and potatoes in a breakfast burrito – hearty and filling. I like adding some green and red bell pepper to add a bit of color and flavor too.

Start with Potatoes

Bowl of red potatoes

This time I used red potatoes, but yellow potatoes would be great too. If you want to, you could probably cook up frozen cubed potatoes or hash browns in place of the skillet potatoes as well.

Important tip: Do not skip the step of frying the potatoes once they are removed from the microwave. This gives the potatoes a slightly crunchy exterior like fried hash browns that really adds an extra layer of texture to these burritos, rather than just mush ingredients.

Don’t Forget Seasoning!

Eggs, sausage, potatoes, cheese, and more burrito fillings

I have had breakfast burritos before that have all of the promising ingredients like bacon, sausage, and egg, but they still taste bland. So unfortunate. To really help the flavors shine, be sure to season with salt and pepper and any other seasonings you enjoy.

With the salt and pepper, along with the diced peppers and sometimes even onions, these burritos become jam-packed full of flavor.

Combining all the Burrito Fillings

Fillings for breakfast burrito

By the time I add everything back into the skillet together, my skillet is heaping full! A gently folding stir still works to combine everything without making a huge mess though.

Mmm. Doesn’t that breakfast burrito filling look good? It would be a yummy meal without the tortilla too, I’m sure.

Rolling the Burritos

Tortilla with burrito filling next to rolled burritos

Depending on how much you fill your burritos, this recipe will fill 10-12 tortillas. You can try making your own homemade tortillas if you’d like!

I’ll be honest: I had to look up how to roll a burrito the official way for this recipe, LOL! It’s easy once you get the hang of it though. Here’s a video that shows how it’s done.

Once you know the technique, spoon your filling on and roll those babies up! I sprinkled a little bit of extra cheese in my burritos right before rolling them up and it made them nice and gooey when heated up. I highly recommend doing the same if you love cheese!

Rolled make-ahead burritos

Serving Your Breakfast Burritos

There are two ways to enjoy these delicious breakfast burritos:

The Simple At-Home Burrito

If you’re not camping, you can serve your burritos right away or wrap them in plastic wrap and refrigerate for a few days before reheating and serving. These are a fantastic make-ahead breakfast.

I like to unwrap and poke a few holes in the burrito, microwave for a minute or so, then finish them off in a preheated oven to crisp them up a bit.

The Campfire Burrito

Campfire burritos

This is my favorite way to have these burritos! It’s simple too: just wrap each burrito in heavy-duty foil and keep refrigerated or cold, then toss them into the hot coals of a campfire to reheat.

The outside does get crispy and can burn, so try to stick to the coals (not the flames) and check on it after 4 or 5 minutes, about when it is time to rotate the burritos anyway.

Serve with salsa for even more flavor!

Camping burritos

Final Thoughts

These burritos were absolutely delicious! They have such a wonderful flavor and are so hearty & filling.

They would definitely make a perfect breakfast for a camping trip – they take up less space than all the packaging/cartons you would need to pack to make a big breakfast over the campfire anyways!

And, while they were delicious as is with the soft tortilla, toasting it over the fire kicks it up a notch! It adds the perfect amount of crunch to the tortilla, adds a grilled flavor, and can even be done by heating it up in a pan on both sides for a few minutes on medium-high on the stove top-much like you would a quesadilla.

More Camping Recipes:

More Breakfast Recipes:

This recipe is adapted from Mel’s Kitchen Cafe and America’s Test Kitchen Quick Family Cookbook.

T-fal Professional Total Nonstick Oven Safe Thermo-Spot Heat Indicator Fry Pan skillet

I’ve had this T-fal skillet for about 2 years now and it is holding up really well. I definitely recommend it!

Camping breakfast burritos

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Campfire Breakfast Burritos Recipe (Make-Ahead)

5 / 5 (1 review)
Prep Time: 45 minutes | Cook Time: 8-10 minutes
Yield: 12 burritos | Serves: 12

Ingredients

  • Potatoes

  • 2 pounds red or yellow potatoes (peeled, if yellow), cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • Eggs

  • 12 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sausage

  • 1 pound ground sausage
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 small onion, diced
  • Burritos

  • 1 1/2 to 2 cups shredded cheddar or Monterrey Jack cheese
  • salt and pepper, to taste
  • 10-12 burrito tortillas

Instructions

  1. In a large microwave-safe bowl, toss potatoes with 2 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered, until potatoes soften but still hold shape, about 10 minutes, gently stirring every couple minutes. Drain potatoes.
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes in a single layer and cook until golden brown on first side, 5 to 7 minutes. Gently stir potatoes to rearrange, and cook until tender and golden brown on second side, 5 to 7 minutes. Transfer from skillet to a large bowl and set aside.
  3. In a medium bowl, whisk together the eggs, milk, salt, and pepper. In the now empty skillet over medium heat, add the egg mixture and cook, stirring often, until soft and scrambled. Transfer eggs from skillet to the large bowl.
  4. Use the same skillet over medium heat to cook the sausage, peppers, and onion, stirring often, until sausage is cooked through. Drain grease, if needed.
  5. Add the potatoes and eggs back to the skillet with the sausage and stir to combine. Add the cheese and stir until melted. Salt and pepper to taste.
  6. Spoon the mixture onto the tortillas and roll each up burrito-style. Serve immediately, if desired. You can wrap each burrito in plastic wrap and keep refrigerated for a few days, or store in a resealable freezer bag in the freezer to reheat at a later date.
  7. Campfire option: Wrap each in heavy duty foil and keep refrigerated or cold. Then cook the wrapped burritos in the hot coals of a campfire, until heated through, about 8-10 minutes depending on your fire. Turn once during cooking. Try to keep them out of the flames and just in the hot coals, or the outside of the burrito will cook too fast and the inside will still be cold.

Recipe Adapted From: America's Test Kitchen Quick Family Cookbook

Ingredients: Bell Pepper, Cheese, Cooking Oil, Egg, Milk, Olive Oil, Onion, Pepper, Pork, Potatoes, Salt, Sausage, Tortillas
Meal Type: Breakfast, Main Dish, Summer
Categories: Eggs, Meat and Poultry, Camping/Dutch Oven, Grill, Make Ahead/Freezer Meal, Oven, Stove Top

Comments & Reviews

  • I make a similar recipe for our summer camp out. I cook everything in a crockpot to save time and to avoid heating up the kitchen. It’s very convenient and fast. I make a very large batch though to get 6-8 people through at least 4 days. And they’re often eaten as a midnight snack as well as for breakfast. I freeze them and then I don’t have to worry about refrigeration right away…. One year I just didn’t have enough time so I skipped assembly and put the egg mix and meat in separate gallon zip locks. It worked well, but I much prefer pre assembly.

  • I did make these however I added a package of crisped up bacon crumbled into my potatoes and eggs and added alot more salt, pepper, onion powder, garlic powder, paprika, Cayenne pepper and used pepper jack cheese and fiesta blended cheese… They were amazing!!!

  • Thanks so much for the recipe! For the campfire option, once the pre-assembled burrito is reheated in the foil, does it stick to the foil at all (or become soggy)? If so – any tips on preventing that?

    Thanks!

    • I haven’t noticed any soggy or sticking problems when I cook the breakfast burritos on the fire, and I just followed the recipe instructions without any other precautions. I hope they turn out awesome for you!

  • I’m hosting a brunch and wanted to make these the night before. Can I wrap them in foil, store in fridge overnight and then heat them in the oven the next morning? If so, at what temperature and for how long? Or, other re-heating options (with directions, please)?

    • Yes! I often reheat these breakfast burritos in the oven!
      Here are some basic oven reheating instructions: Heat oven to 350 degrees F, keep the breakfast burritos wrapped in the foil, and bake for about 15 minutes, or until heated all the way through. You can use a food thermometer to know if it is heated through, if desired. Also, you can unwrap the burritos after cooking time and place them back in the oven or under a broiler for a more crisp tortilla.

  • My son’s scout unit wants to make these for their campout next weekend. They plan to assemble ahead of time, freeze, and then stick them in a cooler on Friday to cook on Saturday morning (so they’ll be partially or completely thawed, but still cold). They will not be able to make a fire at this particular site, so will use the campstove. Should they just plan to cook directly in the foil in a pan, turning it over once? I’m thinking I should send an instant read thermometer with them to ensure they are heated through. What do you think?

    • I haven’t tried it that way myself, but I think what you suggest sounds like a good idea, including the thermometer. ๐Ÿ˜‰ Maybe if the pan has a lid they can get a little more heat staying in there to heat them up faster. They could unwrap them from the foil toward the end of cooking to crisp up the outside, if needed.

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