Camping breakfast burritos

There is no problem a burrito can’t solve.
Make-ahead breakfast burritos have quickly become a favorite camping tradition in our family. We are not morning people. And when I say “we,” I mean John and I aren’t morning people. When we went to Lassen earlier this summer, the kids were wide awake and ready to get out of the tent at 6am. After starting the boiling water for our coffee and cocoa, we wanted a warm breakfast without a lot of work.

You can’t find a more perfect solution to this problem than throwing some yummy breakfast burritos onto the campfire grill. No prep and no dishes make this breakfast favorite taste even better!


The concept is pretty basic. Cook up your favorite breakfast ingredients and roll them up in a tortilla. John’s go to recipe is below, but you can easily substitute the ingredients for your favorites and consider adding others like potatoes. The trick is not to stuff your camping breakfast burrito with too many ingredients. As someone who grew up in the Bay Area and loves a good San Francisco burrito, I totally get how delicious a loaded burrito can be.  But, when I’m in the woods without a TV show to distract my children at 6:30am, the last thing I want is a big mess. Or -gasp – a broken soggy tortilla. The goal is to make them simple, tasty, and easy to re-heat. Choose ingredients that add a lot of flavor. And if you still need an extra layer or two, consider bringing your favorite salsas or guacamole for the side. 
Camping Breakfast Burrito Ingredients
The ingredients shown above made 6 breakfast burritos:

  • Orange Bell Pepper
  • Green Bell Pepper
  • White Onion
  • 6 Eggs
  • Jennie-o Lean Turkey Sausage
  • 6 Tortillas
  • Salt and Pepper
  • Olive Oil or Cooking Spray

peppers & Onions

Bell Peppers - Camping Breakfast Burritos Ingredients
Peppers and onions pack in the flavor in an otherwise simple combination. We used orange and green bell peppers here, but the flavor combinations are endless. If you’re looking to go beyond bell peppers, check out this pepper list by Taste of Home.


Eggs - Camping Breakfast Burrito Ingredients
The eggs are pretty much the camping breakfast burrito staple. However, if you’re looking for an egg-free option, you could substitute with potatoes.


Sausage - Camping Breakfast Burrito Ingredients
I like lean turkey sausage because it’s not too greasy, so you get flavor without worrying about soggy tortillas. If you prefer another protein like bacon or chorizo, cook it separately and let it cool and drain before assembly.


Tortillas - Camping Breakfast Burrito Ingredients

John always gets Guerrero tortillas. Whichever brand you choose, make sure to heat up your tortilla before trying to assemble your burrito! You can do this on your stovetop or in the microwave.


1) Prepare the ingredients

  • Wash and dry your fresh produce.
  • Dice the peppers and onions.
  • In a bowl, crack and stir eggs.

2) cook the peppers and onions

  • Heat a drizzle of olive oil on medium-high until hot.
  • Add the diced peppers and onions. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened
  • Place mixture in a bowl.

3) Cook the sausage and egg mixture

  • In the same pan that you used to cook the peppers, heat a drizzle of olive oil on medium high until hot.
  • Add the sausage. Stir frequently until browned and cook through.
  • Pour eggs over the sausage. Heat and stir until scrambled.
  • Place mixture in a bowl.

4) assemble your burrito

  • Warm tortillas by placing them on the stovetop, or wrapping them in paper towels and heating in the microwave for 20-30 seconds.
  • Lay a heated tortilla on a sheet of aluminum foil (some like to add in a layer of parchment paper to avoid sticking if the foil gets too hot on the campfire.)
  • Scoop the egg and sausage mixture into your tortilla, just to the side of the center “line.” Add on a layer of the pepper and onion mixture.
  • Fold in the sides of your tortilla. While holding the sides in the center, fold the bottom part of the tortilla over the filling. Roll the rest of the tortilla and wrap it up in foil.

5) store and reheat

  • We usually make these the night before camping. We refrigerate them overnight and add to a cooler the morning we leave. They should be fine refrigerated for 2-3 days.
  • Heating time will vary depending on the strength of your fire and if you cook them on the grill or in the coals. We usually cook ours on the grill for about 15 minutes.
  • Note: freezing is another great option if you won’t have time the night before. To thaw, you might want to add a paper towel layer between your burrito and the foil to prevent soggy tortillas.

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