Campfire Breakfast Burritos

Campfire Breakfast Burritos - Caity

June 18, 2014

I like good breakfast, and I like camping, and I like good breakfast while I'm camping! I also like not doing dishes while I'm camping. These breakfast burritos are the solution to everything! You do all the work beforehand, then reheat them on the fire and you've got a great meal. The recipe makes quite a few burritos, but they freeze fantastically. They are also great reheated in the oven or microwave, especially after a long night working at the hospital because they are so fast. Seriously, you must try them!

This recipe is from the Pioneer Woman's website for "Breakfast Burritos To Go".

Makes about 10 Campfire Breakfast Burritos

One year ago: Caity's Summer Orzo Salad, Auntie O's Granola

Two years ago: Sweet Chili Baby Back Ribs, Hamachi Shots

Three years ago: White Peach Sangria, Auntie Ellyn and Uncle Todd's Chopped Salad, Strawberry Nutella Sandwich

what you'll need:

4-5 large potatoes

1 medium onion, large dice

1/2 red bell pepper, large dice

1/2 green bell pepper, large dice

1 lb. Italian sausage (or breakfast sausage or Mexican chorizo)

12 whole eggs

1 cup Mexican cheese

10+ flour tortillas

Chopped chives, to taste

1 Tbsp. vegetable oil or butter

Salt and pepper (or seasoned salt like Lawry's) to taste

Breakfast Potatoes:

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

In a large skillet heat oil or butter over medium-low heat. Put the onions and peppers in the skillet and sauté until the onions start to turn brown (I forgot to add the peppers when I took pictures, so just pretend like they're there).

Then, throw in the diced potatoes. Mix well and allow to sit without stirring for several minutes. The goal is to make the potatoes touching the pan nice and crispy brown and you do this by refrain from mixing. I have difficulty doing this. You must REFRAIN!!!

After several minutes, turn the potatoes over with a spatula. Season with salt and pepper (or seasoned salt like Lawry's) as they cook. Cook until you have reached your desired level of brownness.

For the Breakfast Burritos:

In a large skillet, brown a pound of sausage. When browned, remove to a paper towel and drain off the excess fat.

Then, crack a dozen eggs into a medium sized bowl. Whisk until mixed and add in chives, salt and pepper (or seasoned salt), 1/2 cup of cheese (save the other half for a couple minutes!), and hot sauce if you want.

Add the sausage back to the potato mixture and stir well over medium heat.

Dump the egg mixture over the potato sausage mixture and stir occasionally. Again, refrain from over stirring or your potato/sausage/egg mixture will become mushy.

When the eggs are cooked, sprinkle the rest of the cheese onto the mixture. Check the seasoning and add more salt, Lawry's, pepper, hot sauce as desired.

Scoop some of the mixture onto a tortilla.

Fold the top ends (the smaller sides, the ones with less tortilla) down and hold while you tightly fold the other two sides in. I am not an expert at this, as you can see in the picture below. As long as it tastes good right?!?!