Camping Breakfast Burritos Food

CAMPING BREAKFAST BURRITOS

Steps:

• Make tater tots according to package directions, if using.
• In a large skillet, cook sausage until crumbly and fully cooked. Remove cooked sausage and set aside.
• In the same pan, scramble eggs and add salsa at the end and fully combine.
• In a large bowl, combine egg/salsa mixture, cheese, sausage and mix together. Then fold in the cooked tater tots.
• Divide equally among the 8 tortillas. Fold ends of tortillas in then roll to close. Wrap individually in aluminum foil that has been sprayed with non-stick spray and freeze.
• Move from freezer to refrigerator the day before planning on eating.
• Heat camp oven to 325 degrees or start camp grill or campfire. Heat for 20 minutes or until heated through.

CAMPING BREAKFAST BURRITOS

Steps:

• In 12-inch skillet, cook sausage, stirring frequently, until no longer pink.
• Meanwhile, in large bowl, beat eggs with whisk until well blended.
• When sausage is thoroughly cooked, pour eggs into skillet. Cook, stirring frequently, as eggs set up. When eggs have started to set up but are still runny, add green chiles. Continue to cook until eggs are set. Add cheese; stir to distribute evenly. Remove from heat.
• Wrap tortillas in clean kitchen towel. Microwave on High 30 to 45 seconds to soften. Place 1 tortilla on top of large sheet of foil. Spoon one-eighth of egg mixture onto center of tortilla. Fold in ends; roll into burrito shape. Wrap burrito tightly in foil. Repeat with remaining tortillas and egg mixture.
• Place foil-wrapped burritos in large resealable food-storage plastic bag. Store in refrigerator or insulated cooler with ice until ready to cook.
• When ready to cook, place wrapped burritos in hot coals next to fire. Cook until burritos are thoroughly heated, 10 to 15 minutes depending on how hot the fire is.

CAMPFIRE FOIL PACK BREAKFAST BURRITOS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil.
• Put the potatoes and pepper out on the prepared baking sheet. Drizzle the oil over the vegetables and toss along with 1 teaspoon of salt and 1/2 teaspoon pepper. Spread the vegetables out in to a single layer on three-quarters of the baking sheet. Crumble the sausage on the remaining quarter of the baking sheet. Roast until the potatoes are fork tender and the sausage is cooked all the way through, about 25 minutes. Let cool completely. Pack into a large plastic re-sealable bag and refrigerate up to overnight. Pack in a cooler. (Make sure to pack all of the other ingredients and equipment too.)
• Build a medium campfire (if there is a grate for cooking then go ahead and use it).
• Make the foil packs: Cut eight 15-inch pieces of nonstick foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total. Put a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a quart-sized glass mason jar and shake well to scramble.
• Divide the eggs evenly among the bowls. Fold the sides over the fillings to create a seal. Place the foil packs directly onto the coals of the fire, or on the grate above the fire, and cook, rotating with tongs every few minutes until the eggs are set, about 10 minutes. This could take more or less time depending on the strength of the fire, careful of steam you can open the packs to check while they cook. Remove from heat and let cool for 2 minutes so you can handle the foil.
• Open each packs and flip the mixture out onto the middle of your tortillas and top with Cheddar, hot sauce, salsa, scallions and sour cream.

BREAKFASTY CAMPING BURRITOS

Steps:

• Chop potatoes and boil until soft.
• Chop green onions and set aside.
• Crack 16 eggs and cook over low heat until you have soft, scrambled eggs. Salt and pepper to taste.
• Saute yellow onions and garlic in 2 T. olive oil on low heat until carmelized. 15-20 minutes.
• Brown sausage in a separate pan.
• In large bowl combine Sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and Salt & Pepper.
• Divide ingredients into 8 or 9 tortilla shells.
• If you're going camping make all of this in advance. At the end roll and wrap in tin foil. Put in freezer.
• After a night in the cooler at camp these burritos will be thawed out and ready to throw on the fire! Put on your fire grate for 5-7 minutes and they will be toasty and warm.