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Vegetables being sautéed

Make Ahead Breakfast Burritos

Feast Camp
These Make Ahead Breakfast Burritos are a camping essential! Quick to prepare, easy to customize, and perfect for fueling your outdoor adventures with minimal effort.
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Equipment

  • At Home: Large skillet
  • Mixing bowls
  • Knife and cutting board
  • Heavy-duty foil sheets
  • Spatula
  • At the Campsite: Campfire grate or portable stove
  • Tongs
  • Cooler

Ingredients
  

  • 8 large flour tortillas
  • 6 –8 eggs
  • 1 pound sausage bacon, or plant-based protein
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 cup sautéed vegetables e.g., peppers, onions, mushrooms

Optional Add-Ons:

  • Salsa or hot sauce
  • Avocado slices
  • Hash browns or black beans
  • Seasonings salt, pepper, cumin, paprika

Instructions
 

Step 1: Cook the Fillings

  • Cook sausage, bacon, or plant-based protein until browned. Drain excess grease and set aside.
  • Sauté vegetables (e.g., peppers, onions, mushrooms) in olive oil until tender. Season with salt, pepper, or spices.
  • Whisk eggs with a splash of milk and scramble over low heat until fluffy. Combine eggs, protein, and vegetables in a bowl.

Step 2: Assemble the Burritos

  • Warm tortillas in a skillet or microwave to make them pliable.
  • Add ¾ cup filling to each tortilla, sprinkle with cheese, and add any extras (e.g., salsa, avocado).
  • Fold the sides, roll tightly, and wrap each burrito in heavy-duty foil.

Step 3: Store the Burritos

  • Refrigerate for up to 3 days or freeze for up to 1 month. For freezing, place foil-wrapped burritos in a freezer-safe bag and remove air.

Notes

  • Avoid overstuffing tortillas to prevent tearing.
  • Let fillings cool before assembling to prevent sogginess.
  • Reheat burritos on a campfire grate or in a skillet for 5–10 minutes.
  • Thaw frozen burritos overnight in a cooler before reheating.