Camping Gourmet: Breakfast Burritos

Our family loves to camp! But I wouldn’t say we exactly “rough” it. The kind of camping we enjoy involves lots of food and drink, preferably on a site with electricity and located only a few feet from the car. Not exactly a deep-woods adventure, but we still love spending a few days in the great outdoors. We’re always looking for new food ideas that are delicious, easy to travel, and simple to prepare. So when I came across this awesome this awesome idea for Camping Burritos on Pinterest, it totally fit the criteria. I actually had never thought of making breakfast burritos, but really, why not? Eggs, bacon, homefries, cheese, tortillas - that’s all good stuff! And they are doubly awesome for camping: since all the prep can be done days ahead of time, they only need to be reheated. And you can eat them right out of the wrapper, meaning there are no dishes to clean after breakfast!

 

 

Breakfast Burritos - makes 14

1 Pack of Thick Cut Bacon

14 Eggs

1 cup milk

1/2 Bag of Frozen homefries

Butter

3-4 cups of Shredded Cheddar Cheese

Tinfoil

14 Tortillas

1.Place the thick cut bacon in single layer on cookie sheet(s) and cook bacon in the oven at 400 degrees for about 20-25 mins. Turn once after about 12-14 minutes, and watch carefully as to not over cook. If you are using regular bacon, then cook for only 10-12 min., checking every couple of minutes until they are done. Remove cooked bacon from cookie sheet and drain on paper towels.

2. Whisk 14 eggs with 1 cup of milk in a bowl. Heat a frying pan with 2 tablespoons of butter and cook the scrambled eggs. When finished, remove from the frying pan from heat, and let cool.

3. Cook the homefries (I use the crumbled-style) in a pan of melted butter until browns, about 8-10 mins.

4. Cut 14 pieces of tinfoil about 12″ long.

5. Place one tortilla on tinfoil and add eggs, hashbrowns, 1-2 pieces of bacon and a handful of cheese. Wrap up the tortilla, closing the ends. Then wrap tightly in the tinfoil.

6. Once burritos are cooled, place them all in a plastic ziplock bag. If you’re not going to eat them for a couple of days, or you’re taking them camping, but them in the freezer overnight to help them keep longer and stay cool in the cooler.

7. To warm the burritos, we cook them on a camping stove - turning frequently to ensure they cook evenly and all sides are nicely browned. It takes about 15-20 minutes over medium heat, assuming they are fully defrosted.

I loved mine with salsa on the side, but ketchup is also a good option.

These are definitely a new staple for our camping trips. But they’d also be a great option for stayover guests or Christmas morning — as they can easily be made ahead and warmed in the oven. You could even warp them in plastic warp or wax paper, so they can be microwaved for a quick morning meal. But I really like the crispy tortillas, so I think the oven or grill is a better bet.

The “campurritos” that I originally saw were a little fancier - with some fried onions, peppers, and real potatoes - but since I wanted the kids to eat them too, I kept them simple. They tasted great the way I made them, but you could improvise and add whatever you like. I did learn that thick cut bacon tastes much better then regular bacon as the regular bacon kinda gets lost once it’s all wrapped up. And I could see using a stronger old cheddar cheese, since it would add a bit more flavour.

Give them a try for your next camping trip, or group breakfast - I’m sure you’ll love them!