Camping Breakfast Burritos

Blogger Deborah Harroun of Taste and Tell shows you how to make an easy, make-ahead camping breakfast. Learn to make this recipe with our how-to article.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8

1
lb bulk breakfast pork sausage
12
eggs
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
2
cups shredded cheddar cheese (8 oz)
Salt and pepper to taste
8
(12-inch) flour tortillas

  • 1 In 12-inch skillet, cook sausage, stirring frequently, until no longer pink.
  • 2 Meanwhile, in large bowl, beat eggs with whisk until well blended.
  • 3 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.
  • 4 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.
  • 5 Place foil-wrapped burritos in large resealable food-storage plastic bag. Store in refrigerator or insulated cooler with ice until ready to cook.
  • 6 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.

Expert Tips

The flavor combinations are endless. Try ham, bacon, bell peppers, mushrooms or potatoes. Or make several different kinds and let everyone choose what they want!

Serve Old El Paso® Thick ‘n Chunky salsa, sour cream or sliced avocados on the side.