Why You’ll Love This Recipe
- Perfect make-ahead camping breakfast
- Easy to cook over a campfire or grill
- Packed with protein and hearty ingredients
- Portable and easy to eat on the go
- Customizable with your favorite fillings
- Great for feeding groups and families
- Freezer friendly for meal prep
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- large flour tortillas
- eggs
- breakfast sausage or bacon
- cooked potatoes or hash browns
- shredded cheddar cheese
- onion
- bell peppers
- butter or oil
- salt
- black pepper
Optional toppings and fillings:
- salsa
- avocado
- hot sauce
- green onions
- black beans
- jalapeños
Directions
- Heat a skillet over medium heat and cook the sausage or bacon until fully cooked. Set aside.
- In the same skillet, cook the onions and bell peppers until softened.
- Add the cooked potatoes and warm them through.
- In a bowl, whisk the eggs with salt and black pepper.
- Push the potato mixture to one side of the skillet and scramble the eggs until fully cooked.
- Stir everything together with the cooked meat.
- Warm the tortillas slightly so they are easier to fold.
- Divide the filling evenly among the tortillas and top with shredded cheese and any optional fillings.
- Fold the sides inward and roll each tortilla tightly into a burrito.
- Wrap each burrito in foil if preparing for camping or reheating later.
- Heat wrapped burritos over a campfire grate, grill, or oven until warmed through and the cheese is melted.
Servings and timing
- Servings: 6 burritos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Use chorizo for a spicy breakfast burrito.
- Add black beans for extra protein and fiber.
- Swap cheddar for pepper jack or Monterey Jack cheese.
- Use sweet potatoes instead of regular potatoes.
- Add spinach, mushrooms, or tomatoes for extra vegetables.
- Make them vegetarian by skipping the meat.
Storage/Reheating
Store wrapped burritos in the refrigerator for up to 4 days.
To freeze, wrap each burrito tightly in foil and place in a freezer-safe bag for up to 2 months.
To reheat:
- Warm over a campfire or grill for 10–15 minutes.
- Microwave for 1–2 minutes if thawed.
- Bake in a 350°F oven for about 15 minutes.
FAQs
Can I make these burritos ahead of time?
Yes, they are perfect for meal prep and camping trips.
Can I freeze breakfast burritos?
Yes, they freeze very well when tightly wrapped.
What tortillas work best?
Large flour tortillas are easiest to roll and hold together well.
Can I cook these directly over a campfire?
Yes, wrapped in foil, they heat beautifully over campfire coals.
How do I keep the burritos from getting soggy?
Allow the filling to cool slightly before wrapping the burritos.
Can I use egg substitutes?
Yes, egg whites or liquid egg substitutes work well.
What cheese melts best?
Cheddar, Monterey Jack, and pepper jack melt nicely.
Can I add more vegetables?
Absolutely. Mushrooms, spinach, tomatoes, and zucchini are great additions.
Are these burritos spicy?
Not unless you add spicy ingredients like jalapeños or hot sauce.
What can I serve with breakfast burritos?
Fresh fruit, salsa, coffee, or roasted potatoes pair perfectly.
Conclusion
Camping Breakfast Burritos are a delicious and practical meal that makes outdoor mornings easy and satisfying. Packed with hearty ingredients and easy to customize, they’re perfect for camping trips, meal prep, or busy family breakfasts. Warm, filling, and portable, these breakfast burritos are sure to become a favorite adventure-ready recipe.
PrintCamping Breakfast Burritos
These Camping Breakfast Burritos are hearty, portable, and packed with scrambled eggs, crispy potatoes, cheese, and savory breakfast fillings. Perfect for camping trips, meal prep, or busy mornings, they’re easy to make ahead and reheat over a campfire or grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 burritos
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Halal
Ingredients
- 6 large flour tortillas
- 8 eggs
- 1 lb breakfast sausage or bacon
- 3 cups cooked potatoes or hash browns
- 1 1/2 cups shredded cheddar cheese
- 1/2 onion, diced
- 1 bell pepper, diced
- 1 tbsp butter or oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional toppings and fillings: salsa, avocado, hot sauce, green onions, black beans, jalapeños
Instructions
- Heat a skillet over medium heat and cook the sausage or bacon until fully cooked. Set aside.
- In the same skillet, cook the onions and bell peppers until softened.
- Add the cooked potatoes and warm them through.
- In a bowl, whisk the eggs with salt and black pepper.
- Push the potato mixture to one side of the skillet and scramble the eggs until fully cooked.
- Stir everything together with the cooked meat.
- Warm the tortillas slightly so they are easier to fold.
- Divide the filling evenly among the tortillas and top with shredded cheese and any optional fillings.
- Fold the sides inward and roll each tortilla tightly into a burrito.
- Wrap each burrito in foil if preparing for camping or reheating later.
- Heat wrapped burritos over a campfire grate, grill, or oven until warmed through and the cheese is melted.
Notes
- Allow the filling to cool slightly before wrapping to prevent soggy tortillas.
- These burritos freeze well for up to 2 months when tightly wrapped.
- Use sweet potatoes or add black beans for extra nutrition and flavor.
- Large flour tortillas work best for easy rolling and holding the filling.
- Reheat over campfire coals, on a grill, in the oven, or in the microwave.
- Add jalapeños or hot sauce for a spicier version.
- Vegetarian versions can be made by omitting the meat and adding extra vegetables.
Nutrition
- Serving Size: 1 burrito
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 290 mg
