These easy, filling campfire breakfast burritos can be made at home before your camping trip so breakfast at the campground will be as simple as heat and eat! With ingredient options like eggs, sausage, bacon, peppers, onions, cheese, and more, it’s easy to customize everyone’s breakfast orders. They can also be made gluten and dairy-free. Note that if you use gluten-free tortillas, use the large ones with a texture similar to flour tortillas. Mission or Toufayan brands are my favorite. Don’t use corn tortillas, as they fall apart too easily. Use a vegan or dairy-free shredded cheese substitute to make the burritos dairy-free.
After preparing the breakfast burritos, I wrap each one in foil, label them with my family’s names, and store them in the camping cooler with ice until they’re ready to be cooked, up to three days. They can also be frozen up to a month ahead of time.
The breakfast burrito ingredients are already fully cooked, so when you get to camp, all you have to do is heat them up to melt the cheese and toast the tortilla. They can be heated in campfire coals, on charcoal, on a grill, in an oven, or in a skillet on a camp stove. Serve with salsa or hot sauce if you like, and enjoy!
Equipment
- 12-inch skillet
- Aluminum foil
- Gallon ziplock bag
- Long-handled tongs
Ingredients
- 8 12-inch flour tortillas (can use gluten-free, they will be smaller – don’t use corn, they fall apart)
- 1 pound ground breakfast sausage or bacon
- 12 eggs
- 2 cups shredded cheese (8 oz bag; can also use dairy-free cheese)
- 1 cup diced green or red bell peppers
- 1 cup diced onion
- salt, pepper, garlic to taste
Cooking Instructions
Make-Ahead Instructions
1. In a 12-inch skillet, brown and chop the sausage. When the sausage is about halfway cooked, add the diced onion and green pepper and cook until the sausage is no longer pink, stirring frequently. If using bacon, cook it in a skillet or in the oven until crispy. Sautee the onion and green pepper in a skillet, then add crumbled bacon to the skillet.
2. While the sausage is cooking, crack 12 eggs into a large bowl and whisk well.
3. When the sausage (or bacon) and peppers are cooked, pour the eggs into the skillet and stir frequently to scramble them. Add salt, pepper, and garlic to taste. I prefer to leave the eggs softer, as they will cook again when the burritos are heated over the campfire and this method avoids tough eggs. Remove pan from heat.
4. Place one tortilla in the center of a sheet of aluminum foil. Spoon the egg and sausage mixture across the center of the tortilla and top with shredded cheese.
5. Fold the ends of the tortilla in and roll into a burrito shape.
6. Wrap the burrito tightly in foil and label with a name if keeping multiple burritos separate.
7. Repeat with the remaining tortillas. Place foil-wrapped breakfast burritos in a large ziplock bag and store them in the fridge or in a cooler with ice until you’re ready to cook them.
To Heat Campfire Breakfast Burritos
To cook the breakfast burritos in a campfire, place each foil-wrapped burrito in hot coals close to the fire, but not touching it. Heat for 10 to 15 mins, using tongs to flip / rotate burritos every 5 minutes. These can also be cooked on a grill or in a skillet on a propane camping stove using the same cooking time guidelines. Burritos are done when heated through. Unwrap carefully and enjoy!
Recipe Card
Campfire Breakfast Burritos (Make-Ahead)
Equipment
- 12-inch skillet
- Aluminum foil
- Gallon ziplock bag
Ingredients
- 8 12-inch flour tortillas (can use gluten-free, they will be smaller – don't use corn, they fall apart)
- 1 pound ground breakfast sausage (or 1 pound bacon)
- 12 eggs
- 2 cups shredded cheese (8 oz bag; can also use dairy-free cheese)
- 1 cup diced green or red bell peppers
- 1 cup diced onion
- salt, pepper, garlic (to taste)
Instructions
Make-Ahead Instructions:
- In a 12-inch skillet, brown and chop the sausage. When the sausage is about halfway cooked, add the diced onion and green pepper and cook until the sausage is no longer pink, stirring frequently. If using bacon, cook it in a skillet or in the oven until crispy. Sautee the onion and green pepper in a skillet, then add crumbled bacon to the skillet.
- While the sausage is cooking, crack 12 eggs into a large bowl and whisk well.
- When the sausage (or bacon) and peppers are cooked, pour the eggs into the skillet and stir frequently to scramble them. Add salt, pepper, and garlic to taste. I prefer to leave the eggs softer, as they will cook again when the burritos are heated over the campfire and this method avoids tough eggs. Remove pan from heat.
- Place one tortilla in the center of a sheet of aluminum foil. Spoon the egg and sausage mixture across the center of the tortilla and top with shredded cheese.
- Fold the ends of the tortilla in and roll into a burrito shape.
- Wrap the burrito tightly in foil and label with a name if keeping multiple burritos separate.
- Repeat with the remaining tortillas. Place foil-wrapped breakfast burritos in a large ziplock bag and store them in the fridge or in a cooler with ice until you're ready to cook them.
To Heat Breakfast Burritos:
- To cook the breakfast burritos in a campfire, place each foil-wrapped burrito in hot coals close to the fire, but not touching it. Heat for 10 to 15 mins, using tongs to flip / rotate burritos every 5 minutes. These can also be cooked on a grill or in a skillet on a propane camping stove using the same cooking time guidelines. Burritos are done when heated through. Enjoy!
Want more camp cooking inspiration? Be sure to check out the Recipes section of the blog for more delicious and easy camping recipes!
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