Breakfast Burritos Recipe
Make breakfast burritos for camping!
With a 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 your prepared. With this recipe you can do all the prepping BEFORE HAND, 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.
For the filling, I basically cook three things in a large skillet one after another – potatoes, eggs, and sausage. If you can get a 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. This time I used yellow potatoes, but red 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.
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.
I like adding some green and red bell pepper to add a bit of color and flavor too. I hate it when my breakfast burritos are bland so with the salt and pepper, along with the cut up peppers and sometimes even onions, these burritos become jam-packed full of flavor.
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.
Spoon it on and roll those babies up! You can serve them right away, or wrap in plastic wrap and refrigerate for a few days before reheating and serving. Or wrap in plastic wrap and stick them in a freezer bag and freeze them for up to a month before serving. Freezer meal! To reheat, 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.
And of course, there is the campfire style – wrap each 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!
I’ve had this T-fal skillet for about 2 years now and it is holding up really well. I definitely recommend it!
Breakfast Burritos Recipe
- 2 pounds red or yellow potatoes (peeled, if yellow), cut into 1-inch pieces
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 12 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons oil
- 1 pound ground sausage
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 small onion, diced
- 1 1/2 to 2 cups shredded cheddar or Monterrey Jack cheese
- salt and pepper, to taste
- 12 burrito tortillas
- In a large microwave-safe bowl, toss potatoes with 1 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.
- Heat 2 tablespoons 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.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 to 2 teaspoons of oil 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.
- 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.
- 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.
- 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.
- 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 10 to 15 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