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Easy Summer Camping Breakfast Burritos

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These make-ahead breakfast burritos are perfect for camping or busy mornings, combining fluffy eggs, savory sausage or beans, roasted veggies, and melted cheese wrapped in a soft tortilla.

Ingredients

Scale
  • 6 large eggs, beaten (room temperature for fluffier texture)
  • Breakfast sausage or vegetarian black beans, cooked and crumbled
  • 1 cup shredded cheddar cheese (sharp or mild)
  • 8-inch flour tortillas (soft and pliable)
  • 1 cup diced bell peppers (red or green, roasted or sautéed)
  • 1/2 cup finely chopped onion (yellow or white)
  • Fresh salsa or pico de gallo
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter (for cooking veggies and eggs)
  • Optional: diced avocado, hot sauce, fresh cilantro, or sour cream for serving

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced bell peppers and onions, cooking for about 5-7 minutes until softened and slightly caramelized. Set aside.
  2. In the same pan, cook the sausage over medium heat until browned and cooked through, about 6-8 minutes. For beans, heat with a pinch of cumin and chili powder, then mash lightly for texture. Drain excess fat if needed.
  3. Beat 6 large eggs in a bowl with salt and pepper. Add a teaspoon of butter or oil to the pan and pour in the eggs. Gently stir with a spatula, cooking until soft curds form but eggs are still moist, about 3-4 minutes.
  4. Lay out a tortilla on a clean surface. Spoon a layer of eggs, then top with sausage or beans, sautéed veggies, shredded cheese, and a spoonful of salsa. Leave about an inch border to fold.
  5. Fold the sides of the tortilla in, then roll tightly from the bottom up. Wrap each burrito in foil, pressing gently to compact.
  6. Place wrapped burritos in an airtight container or zip-top bag. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
  7. To reheat, unwrap foil and warm burritos over a campfire grill, in a skillet, or microwave for 1-2 minutes until heated through. If frozen, thaw overnight in the fridge first.

Notes

Use room temperature eggs for fluffier texture. Pre-cook veggies and protein to avoid soggy burritos. Wrap burritos tightly in foil to keep warm and neat. Reheat gently to avoid drying out the tortilla or eggs. For gluten-free, use corn or gluten-free tortillas. For dairy-free, substitute cheese with plant-based alternatives.

Nutrition

Keywords: breakfast burritos, camping breakfast, make-ahead breakfast, easy breakfast, summer breakfast, portable meals, camping food, breakfast recipe

Find it online: https://shimmersnack.com/easy-summer-camping-breakfast-burritos-recipe-5-best-make-ahead-ideas/