Camping Make-Ahead Breakfast Burritos

Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab-and-go healthy breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!

Just because you’re camping doesn’t mean you can’t have delicious pre-made campfire recipes on deck! Camping itself can be a lot of work, especially with setting up, choosing the right location, finding fun activities, etc. So, why not make cooking the least of your worries? That’s what these Make-Ahead Breakfast Burritos are for! From quick camping meals like grilled cheese to turkey sandwiches, this hearty camping breakfast burrito recipe is the perfect quick meal for fueling your adventures! Plus, these burritos use a ton of leftover ingredients, kind of like a hash, so you don’t have to worry about wasting any food when campfire cooking!

What Are Make-Ahead Breakfast Burritos?

Make Ahead Breakfast Burritos are the unsung heroes of easy camping meals. Made with hearty ingredients like eggs, potato tots, sausage, and cheese, this savory breakfast will keep you full all morning long! Plus, you don’t have to waste too much time cleaning up because you made your delicious burritos beforehand!

Ingredients Needed

• Potato Tots – We use frozen Idaho Crispy Potato Tots for this recipe, but pretty much any variety of potato will work. If you don’t have frozen tots on hand, use up leftovers as the potato filling. We love to make these with leftover cast-iron fries.
• Eggs – Be sure to scramble the eggs pretty well so they aren’t super runny. Too much moisture can make the tortillas soggy.
• Seasonings – We use a blend of our Over Easy Egg and Everything Blend, salt, and pepper to season the eggs.
• Butter – Used to brown the sausage.
• Onion – Creates a sweet flavor base for the sausage.
• Poblano Peppers – We mix charred and chopped poblano peppers into the filling for a spicy-sweet kick of flavor.
• Sausage – Whatever variety of sausage you prefer works great.
• Flour Burrito Shells – Large flour tortillas work best for rolling up the burritos.
• Bacon – Cooked and crumbled.
• Black Beans – Drained and air-dried so there isn’t too much moisture.
• American Cheese – cheddar cheese or any cheese you prefer. You can even use shredded cheese.
• For Serving – Avocados, tomatoes, crema, green and red salsa, hot sauce.

How to Make Make-Ahead Breakfast Burritos for Camping

These make-ahead breakfast burritos are the perfect easy camping recipe. They come together with just a few simple prepping steps and can be easily stored and reheated later on!

COOK THE CRISPY TOTS:

• Preheat the oven to 400 degrees or to what the directions on the packaged potatoes instruct.
• Arrange the potato tots on a baking sheet in a single layer.
• Bake until the potato tots are golden and crispy, shaking the tray gently halfway through cooking time to rotate the tots.
• When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.

SCRAMBLE THE EGGS:

• Whisk the eggs in a large bowl.
• Preheat a large non-stick skillet over medium-high heat.
• Pour the eggs in and allow curds to form.
• Gently, using a rubber spatula, fold in the eggs, a little at a time, as they form.
• When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
• Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet, and allow them to cool completely.

TOAST THE POBLANO PEPPER:

• Using a flame from a gas range or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
• Place the peppers in foil and wrap.
• Allow the peppers to sit for 5 minutes until cool.
• By now, the skin will have softened, and you can peel it off the peppers, discarding it.
• Chop the now-peeled peppers, discard the seeds, and set aside.

COOK THE SAUSAGE:

• Add 1 tsp of butter to the empty skillet, and saute the onion until soft, about 3-4 minutes.
• Add the sausage and cook, breaking it up into small pieces and thoroughly browning for about 15 minutes.
• Add the chopped poblano peppers.
• Remove from heat and allow to cool completely.

ASSEMBLE THE BURRITOS:

• On a large clean work surface, arrange all of the tortillas out.
• Place 2 slices of cheese down the center of the tortilla.
• Arrange 12 crispy tater tots in rows of 3 in the center over the cheese.
• Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
• Carefully fold the sides of the tortilla up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
• Place seam side down to keep from opening up while you complete rolling all the burritos.

WRAP BURRITOS FOR FREEZING:

• Tightly wrap each burrito in parchment paper.
• Then wrap each rolled burrito in an additional layer of heavy-duty aluminum foil.
• Line them all up on a baking sheet and allow them to freeze for 1 hour before storing them in a resealable freezer bag for up to a month.
• Date the bag with a permanent marker for later use.
• Place in the freezer until ready to use.

COOK THE BURRITOS:

• When ready to cook, preheat your grill or campfire for indirect heat. See note in the recipe card for explanation.
• Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
• Grill the burritos for about 30-35 minutes.
• Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through, and the cheese is melted.

SERVE:

• Serve by peeling back the foil and topping as desired.

Storage

1. Wrap each burrito individually in parchment paper, followed by aluminum foil.
2. Line the wrapped burritos on a baking sheet and flash freeze for 1 hour or until hardened.
3. Transfer the frozen burritos to a resealable bag and store them in the freezer for up to 3 months.