Camping Breakfast Burritos

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Camping Breakfast Burritos
  • Prep 30 min
  • Total 30 min
  • Servings 8
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No need to rough it when eating around the campfire. Our Camping Breakfast Burritos can be made ahead, wrapped in foil and heated over hot coals.
By Deborah Harroun
Updated Jul 3, 2012


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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!
  • tip 2
    Serve Old El Paso® Thick ‘n Chunky salsa, sour cream or sliced avocados on the side.


Nutrition Facts are not available for this recipe
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