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Easy Make-Ahead Camping Breakfast Burritos

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These breakfast burritos are a quick, easy, and portable meal perfect for camping or busy mornings. Made ahead and wrapped in foil, they reheat well and combine fluffy scrambled eggs, savory sausage, and melty cheese in a soft tortilla.

Ingredients

Scale
  • 6 large eggs, beaten (room temperature)
  • 1/4 cup whole milk or cream (can substitute almond milk)
  • Salt and pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 12 oz breakfast sausage, crumbled and cooked
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers (red or green)
  • 1 garlic clove, minced (optional)
  • 6 large flour tortillas (10-inch size)
  • 1 1/2 cups shredded cheddar cheese or Monterey Jack
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salsa or hot sauce for serving (not inside burritos)

Instructions

  1. Cook the sausage and veggies: Heat skillet over medium heat, add crumbled sausage and cook 5-7 minutes until browned. Drain excess fat if needed. Add diced onions, bell peppers, and garlic; cook 3 more minutes until softened. Set aside to cool.
  2. Scramble the eggs: In a bowl, whisk eggs, milk, salt, pepper, and smoked paprika. Using the same skillet, pour egg mixture over medium-low heat. Stir gently and continuously until soft, fluffy curds form. Remove from heat while eggs are still slightly moist.
  3. Warm the tortillas: Warm each tortilla briefly in a dry skillet or microwave wrapped in a damp towel to prevent tearing.
  4. Assemble the burritos: Lay a tortilla flat, layer about 1/6 of the scrambled eggs, then spoon over sausage and veggie mixture. Sprinkle with shredded cheese and chopped cilantro if using. Fold in sides and roll tightly to form a burrito.
  5. Wrap and store: Wrap each burrito individually in foil. Store in an airtight container or zip-top bag in the fridge if making ahead. Keep in cooler if camping.
  6. Reheat when ready: Over a campfire or grill, unwrap foil slightly and warm burrito for about 10 minutes, turning occasionally. At home, reheat in a 350°F oven for 15-20 minutes or microwave for 1-2 minutes.

Notes

Do not overcook eggs in the pan; they should be slightly underdone to finish cooking inside the burrito. Warm tortillas before folding to prevent cracking. Wrap burritos tightly in foil to keep fillings secure and warm. For camping, reheat over embers or grill rather than direct flame to avoid burning tortillas. Burritos freeze well for up to 2 months; thaw overnight in fridge before reheating.

Nutrition

Keywords: breakfast burritos, camping breakfast, make-ahead breakfast, easy breakfast, portable breakfast, sausage burritos, scrambled eggs, camping food

Find it online: https://emmaoven.com/easy-make-ahead-camping-breakfast-burritos-recipe-for-busy-mornings/