These make-ahead breakfast burritos are a hearty camping meal that you can make at home and heat up at camp. They're stuffed with creamy eggs, cheese, sausage, and hashbrowns, making them the perfect way to start your day.
Recipe at a Glance: Camping Breakfast Burritos
- DETAILS
- Total Time: 1 hour
- Preparation method: Campfire cooking (or oven)
- HIGHLIGHTS
- These camping breakfast burritos are a make-ahead meal that you can prepare at home and cook at camp.
- You can customize the burritos with your favorite fillings.
- A bag full of frozen burritos makes a great ice block in your cooler while they thaw.
Make-ahead burritos are a staple for us on camping trips for a few reasons. They're perfect for breakfast when stuffed with eggs, cheese, sausage and potatoes, like the ones here, and you can also make camping burritos for lunch or dinner, and fill them with beef or chicken, rice, beans, and cheese. It's awesome to have a stash of ready to go meals in your cooler, and they're so easy to customize to everyone's particular tastes that everyone is happy when they gather round the picnic table to eat.
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Ingredients and Substitutions
- Tortillas--Use the large 10 or 12 inch burrito-size tortillas for these burritos. Anything smaller will be too small to contain the filling.
- Hashbrowns--I use frozen diced hash browns here, but shredded will also work.
- Sausage--I use pork breakfast sausage for this recipe because it has lots of flavor and the fat in it is great for cooking and seasoning the potatoes. You can swap in something leaner, like turkey breakfast sausage, if you prefer, but you will need some extra oil or butter for cooking the potatoes.
- Seasoning salt--You can use your favorite seasoning salt here. My go-to is Lawry's Seasoned Salt.
- Cheese--Cheddar works wonderfully here, but you could swap in marble or Jack, if you prefer. I recommend using full-fat and be sure to grate the cheese yourself. Low-fat and pre-shredded cheeses don't melt well.
How to Make Breakfast Burritos for Camping
1. Cook the sausage in a large skillet over medium heat until browned. Use a slotted spoon to transfer it to a bowl, leaving the fat in the skillet.
2. Cook the hash browns in the sausage fat until golden. Transfer to a separate bowl.
3. Scramble the eggs in a nonstick skillet over medium-low heat to a soft scramble. Remove from the heat.
4. Assemble 6 burritos with equal amounts of hash browns, cheese, sausage, and egg.
5. Wrap the burritos in foil and store in the fridge or freezer until you're ready to cook.
6. Cook over hot coals or low flame or in a skillet over medium-low heat until heated through.
FAQs
Absolutely. You can reheat them in a 375°F (190°C) oven at home or in your RV oven until heated through, about 25 minutes. Frozen burritos will require about 10 extra minutes.
If you're storing your camping burritos in the fridge or cooler, you can make them 3 days before eating them.
If you're freezing the burritos, you can prepare them up to 3 months ahead of time. To avoid freezer burn, keep them wrapped in foil and stored in a sealed bag or container. You can let them thaw in your cooler or cook them directly from frozen, adding an extra 5 to 10 minutes to your cooking time.
Cook your burritos over hot coals or a very low flame, avoiding strong flames. Rotate and turn them every 10 minutes so that they heat evenly.
Serving Suggestions
These burritos have everything you need for a full meal, but if you want a heartier meal, offer some cinnamon rolls or fresh fruit on the side. Serve your burritos with your favorite salsa or hot sauce.
Tips and Troubleshooting
- If your sausage doesn't leave much fat in the skillet, add a drizzle of oil or a pat of butter before cooking the hashbrowns. You want a thin sheen of fat in the skillet to cook the potatoes in.
- Let your sausage, hashbrowns, and eggs cool to room temperature before assembling the burritos. This will prevent the cheese from melting during assembly.
- Stash your assembled burritos in a resealable plastic bag. You should be able to fit all 6 snugly inside a gallon-sized bag. If you have customized any of them for special diets or tastes, write initials or notes on the foil with sharpie to keep them organized.
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Recipe
Make-Ahead Breakfast Burritos
Ingredients
- 1 pound (454 g) pork breakfast sausage
- 2 cups diced frozen hash browns
- ½ teaspoon seasoning salt
- 6 large eggs
- 1 ½ cups shredded cheddar cheese
- 6 burrito-size tortillas
- Hot sauce or salsa for serving (optional)
Instructions
- In a large skillet over medium heat, brown the sausage, stirring frequently, until cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving the fat in the skillet.
- Add the hash browns to the fat in the skillet and cook over medium heat, stirring frequently, until golden, 5 to 6 minutes. Season with the salt and set aside.
- Whisk the eggs in a large bowl, then pour them into a medium non-stick skillet. Cook, stirring frequently, pushing the cooked curds to the center of the skillet and allowing the uncooked egg to fill in the space behind until all of the egg has formed soft, creamy curds, about 5 minutes. Remove from the heat and set aside.
- When the sausage, potatoes, and egg have cooled to room temperature, assemble the burritos by topping each tortilla with ½ cup sausage, ⅓ cup hash browns, ¼ cup cheese, and 3 tablespoons scrambled egg.
- Roll each burrito up by folding in the sides and then firmly rolling from one edge, keeping the sides tucked in. Wrap each burrito in foil, and label if necessary. Refrigerate or freeze until you're ready to cook.
- To heat the burritos, set them on a campfire grate over hot coals, or on a portable grill over low flame, or in a skillet on a camp stove over medium heat. Cook until the filling is heated through and the cheese is melted, about 20 minutes for thawed burritos. Frozen burritos will require an additional 5 to 10 minutes.
- Serve with hot sauce or salsa, if desired.
Notes
- Add some fat--If your sausage doesn't leave much fat in the skillet, add a drizzle of oil or a pat of butter before cooking the hashbrowns. You want a thin sheen of fat in the skillet to cook the potatoes in.
- Let it cool--Let your sausage, hashbrowns, and eggs cool to room temperature before assembling the burritos. This will prevent the cheese from melting during assembly.
- Keep track of customizations--Stash your assembled burritos in a resealable plastic bag. You should be able to fit all 6 snugly inside a gallon-sized bag. If you have customized any of them for special diets or tastes, write initials or notes on the foil with sharpie to keep them organized.
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